Get ready for a culinary adventure like no other! Join us as we embark on a thrilling virtual journey through the bustling streets of Mexico, with an unexpected detour to the enchanting Far East. Brace yourself for an extraordinary twist on a beloved dish: Carne Asada.
This iconic Mexican favorite is renowned for its bold and smoky taste, but today we're about to unveil a mind-blowing secret ingredient that will leave you craving for more—Soy Sauce!
That's right, folks! Prepare to have your taste buds tantalized as we unleash the power of Soy Sauce, a treasured condiment hailing from the exotic lands of East Asia. Its captivating umami-rich allure will take your Carne Asada to unparalleled heights of flavor ecstasy. Imagine the fusion of cultures, the collision of tastes, as our secret weapon weaves its magic, transforming this classic dish into a tantalizing masterpiece.
- For the Marinade
2 lbs. flank or skirt steak
3 tablespoons soy sauce
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup olive or avocado oil
4 cloves garlic, minced
1 jalapeno, minced
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper to taste
- For Serving
Corn or flour tortillas
Fresh cilantro, chopped
Pico de gallo or salsa
Marinate the Steak: In a large bowl, combine soy sauce, orange juice, lime juice, olive oil, minced garlic, minced jalapeno, chopped cilantro, ground cumin, oregano, salt, and pepper. Mix all the ingredients until well combined.
Place the steak in a Ziplock bag and pour in the marinade, making sure every part is covered. Seal the bag and remove any excess air and place in the refrigerator for at least 3 hours. For best results, let it marinate overnight to allow the flavors to really seep into the meat.
Preheat the Grill (charcoal preferred): When you're ready to cook, preheat your grill to high heat. If you're using a charcoal grill, wait until the coals are covered with white ash. This is the ideal grilling temperature.
Grill the Steak: Remove the steak from the marinade, shaking off any excess. Place the steak on the hot grill and cook for about 5-7 minutes on each side for medium-rare. The high heat will seal in the juices and give the steak a nice, smoky flavor. Adjust the cooking time if with how well cooked you like your steak.
Rest the Meat: Once cooked to your desired doneness, remove the steak from the grill and place on a tray and let it rest for about 10 minutes. This allows the juices to redistribute throughout the steak, making it even more succulent.
Slice the Steak: After resting, slice the steak against the grain with your knife. This ensures that each piece is tender and easy to chew.
Serve and Enjoy: Serve the sliced Carne Asada on warm tortillas, garnished with fresh cilantro, diced onions, sliced avocados, and a squeeze of lime. Don't forget the pico de gallo or your favorite salsa.