Carne Asada Steak

thin sliced steak garnished with cilantro on a carving board

Active Time

15 minutes

Total Time

1 hour, 25 minutes

Serving Size



  • 1 lime, for juice
  • 1 orange, for juice
  • 1 bunch fresh cilantro (+ additional, optional for garnish)
  • 1 fresh jalapeño pepper
  • Large zip-top bag
  • 2 teaspoons minced garlic
  • ¼ cup vegetable oil
  • 2 tablespoons white vinegar
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt, divided
  • 1 flank steak (about 2 lb)


  1. Juice lime (1 tablespoon) and orange (1/2 cup). Chop cilantro finely (1 cup) Chop jalapeño finely, removing membranes and seeds if desired.
  2. Combine in bag: citrus juices, garlic, cilantro, jalapeños, oil, vinegar, pepper, and ½ teaspoon salt. Add steak (wash hands), seal, and knead to coat. Let stand to marinate 1 hour (or chill overnight).
  3. Preheat grill (or grill pan) on medium-high. Remove steak from marinade (discard marinade). Grill 4–5 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Slice thinly, against the grain. Sprinkle with remaining ½ teaspoon salt, and garnish with additional cilantro, if using. Serve.
  4. NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Nutritional information

Amount per ⅙ recipe serving: Calories 230, Total Fat 11.00g, Sat Fat 4.00g, Trans Fat 0.00g, Chol 85mg, Sodium 250mg, Total Carb 1g, Fiber 0.00g, Sugars 0g, Protein 30g, Calc 2%, Vit A 0%, Vit C 0%, Iron 10%