📖 Instructions

1. In a large bowl, whisk together the lime juice, olive oil, orange juice, soy sauce, garlic, cumin, oregano, chili powder, and salt. Make sure everything is well combined. Don't be shy with the spices; its gonna be delicious!
2. Add the flank steak to the marinade, ensuring all sides are coated evenly. Use tongs or your hands to fully coat the meat in the flavorful marinade. You can also use a zip lock bag to easily marinate the meat.
3. Cover the bowl tightly and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful your carne asada will be, but remember not to over-marinate, it might get tough!
4. Preheat your grill or grill pan to medium-high heat. Make sure your grill is hot enough so the meat doesn't stick, and you get those beautiful grill marks! (I made this mistake once and it was a sad day)
5. Remove the steak from the marinade and let any excess drip off before placing it on the grill. Do not wash the steak after marinating.
6. Grill the steak for 4-6 minutes per side for medium-rare, adjusting the time based on the thickness of the cut and your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Always use a meat thermometer, especially if you are unsure. Remember, its better to err on the side of caution to avoid overcooked steak.
7. Once cooked, remove the steak from the grill and let it rest for 10 minutes, loosely tented with foil. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Don't skip this step!!
8. Once rested, slice the steak thinly, against the grain. This makes the meat extra tender, especially if you are using a flank steak.
9. Serve immediately and enjoy your delicious carne asada! You can serve it with tacos, burritos, salads, or on its own. I love to serve mine with warm tortillas, guacamole, pico de gallo, and a side of rice.
10. Optional: For extra flavor, add a few slices of jalapeño to the marinade. A personal favourite of mine, but be careful, it might get spicy!