Carne Asada

Mexican carne asada with citrus-garlic marinated beef grilled quickly and sliced across the grain.

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A short acidic marinade seasons the surface without making the beef mushy, while a very hot grill creates the desired char.

Ingredients

• 1 kg flank or skirt steak
• 100 ml orange juice
• 60 ml lime juice
• 3 tbsp neutral oil
• 5 garlic cloves (minced)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 25 g fresh coriander (chopped)
• 1.25 tsp salt
• 0.5 tsp black pepper

Step-by-step method

1. Mix the orange juice, lime juice, oil, garlic, cumin, oregano, paprika, coriander, salt and pepper.
2. Place the steak in a shallow dish, coat with the marinade and refrigerate for 1–3 hours. Avoid an overnight citrus marinade because it can soften the surface too much.
3. Remove the steak 20 minutes before cooking and pat away excess wet marinade so it can sear properly.
4. Heat a grill or cast-iron pan until very hot. Cook the steak for 3–5 minutes on the first side without moving it.
5. Turn and cook for another 3–5 minutes depending on thickness and desired doneness.
6. Transfer to a board and rest for 8–10 minutes.
7. Slice thinly across the grain and serve with warm tortillas, salsa, onion, coriander and lime.