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Carne Asada: Perfect for celebration, seasoned deeply with zesty flavors.
It was the summer after graduation, and with a shiny new degree in hand, I was eager to conquer the world—or at least impress my friends with a knockout dish for our celebration party. That’s when I stumbled upon the idea of crafting a perfect carne asada. Flank steak was my cut of choice, eager to absorb all the zesty goodness I could muster. A well-timed roommate intervention reminded me of the value of marinating overnight, so I whisked together avocado oil, lime juice, and chopped cilantro, knowing their zesty aromas would work their magic as we partied the night away.
The secrets to my success were patience and a sense of adventure with flavors. A touch of soy sauce provided a savory depth, balanced by brown sugar’s subtle sweetness. Paprika and cumin were sprinkled with confident abandon, hinting at a spice journey that still felt familiar. My chef tip? Always pat the marinated steaks dry before they hit the skillet. It ensures the perfect sear when the hot oil sizzles and shimmers in excitement, locking in all those flavors. This carne asada wasn’t just food; it was a bold statement—a nod to new beginnings seasoned with nostalgia and camaraderie, one beefy bite at a time.
Ingredients
- 1/4 cup avocado oil plus more, to taste
- 2 tablespoons lime juice
- 1/2 cup fresh cilantro finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 4 pounds flank or skirt steaks
Directions
- In a large mixing bowl, add 1/4 cup of the oil, the lime juice, the cilantro, the soy sauce, the brown sugar, the paprika, the cumin, the garlic powder, the salt, and the pepper and mix until it is very smooth.
- Add the steaks to the bowl and while wearing disposable gloves, use your hands to evenly rub the seasoning mixture all over them.
- Tightly cover the bowl with plastic wrap and place it in the refrigerator. Marinate the steaks for at least 2 hours and up to overnight.
- Transfer the bowl from the refrigerator and let the marinated steaks sit at room temperature, about 20-30 minutes.
- Use paper towels to pat the marinated steaks dry, then season them with the salt and the pepper.
- In a skillet over medium-high heat, add the extra oil and heat until it begins to shimmer and sizzle, about 2-3 minutes.
- Add the seasoned steaks to the heated oil and cook, occasionally flipping, until they reach an internal temperature of 130 degrees F for medium-rare doneness, about 6-8 minutes per side.
- Transfer the steaks to a plate and cover them with foil. Let them rest, about 5 minutes, until they come to a temperature of 135 degrees F for medium-rare.
- Use a sharp knife to slice the steaks.
- Serve.
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