Mexican Carne Asada

Ingredients

Instructions

0 of 6 steps complete

1. 1Whisk orange juice, lime juice, oil, garlic, jalapeño, chopped cilantro, cumin, oregano, salt and pepper in a nonreactive dish.
2. 2Add steak and turn to coat. Cover and refrigerate for 2 hours, turning once. Keep the meat chilled throughout marinating.
3. 3Preheat a grill or grill pan over high heat and lightly oil its grate. Remove steak from marinade, pat away excess liquid and discard the used marinade.
4. 4Grill for about 5–7 minutes per side, depending on thickness, until the thickest part reaches at least 145°F (63°C). Use a thermometer rather than color to check doneness.
5. 5Transfer to a clean board and rest for at least 3 minutes, preferably 5–10 minutes. Slice thinly against the grain. Warm tortillas briefly on the grill or in a dry skillet.
6. 6Serve steak with tortillas, diced onion and fresh cilantro. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F (74°C).