Carne Asada

In a medium bowl, whisk together ¼ cup lime juice, ¼ cup finely chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 2 teaspoons black pepper, ¼ cup avocado oil, 2 tablespoons red wine vinegar, and salt to taste until the marinade is smooth and fully combined.

Place the steak into a large resealable plastic bag, then pour in the marinade, flipping and massaging the steak to ensure it’s evenly coated. Press out as much air as possible, seal the bag, and refrigerate for 2 to 4 hours. About 30 minutes before grilling, remove the steak from the refrigerator and let it come to room temperature; this helps it cook more evenly and develop a better sear.

Heat your grill to high (about 450˚F to 500˚F). Once hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil like vegetable, canola, or avocado, then using long tongs to rub it over the grates—this helps prevent sticking and keeps your hands safely away from the heat. Place the steak on the grill and cook for 4–5 minutes, or until it's golden brown with a slight char. Flip the steak and continue grilling for 3–5 minutes for medium‑rare (135°F), 5–7 minutes for medium (140°F), or 8–10 minutes for medium‑well (150°F). Transfer the steak to a cutting board or platter, tent loosely with foil, and let it rest for 5 minutes before slicing against the grain to redistribute the juices. Serve warm with tortillas, rice, beans, or your favorite sides.

Enjoy!

Looking for some side dishes that pair nicely with Carne Asada? Here are a few of our favorites:

• Mexican Spicy Pinto Beans with Green Chiles
• Easy Grilled Corn (2 Ways)
• Macaroni and Cheese 🧀
• Santa Maria Style Pinquito Beans
• Taqueria-Style Salsa
• Cilantro Lime Rice with Black Beans & Corn
• Easy Mexican Rice
• Skillet Jalapeño Cheddar Cornbread (Mexican-Style)