Citrus-Herb Crusted Carne Asada
Tender grilled flank steak bathed in a bright orange–lime marinade, finished with a fresh herb crust and served with warm corn tortillas, avocado, and...
4 servings
Mexican-inspired Cuisine
🟡Intermediate★★★☆☆
Jul 14, 2025
15 views
Ingredients
🥩
2 lb
flank steak
trimmed of excess fat and silver skin
🍎
0.25 cup
lime juice
freshly squeezed (about 2 limes)
🍎
1 piece
avocado
ripe, sliced for serving (optional)
🥬
12 piece
corn tortillas
6-inch, warmed for serving
💧
2 tbsp
soy sauce
low-sodium
🍎
4 piece
lime wedges
for serving
🫒
3 tbsp
olive oil
divided
🍎
0.5 cup
orange juice
freshly squeezed
📦
0.25 cup
fresh parsley leaves
finely chopped
📦
0.5 cup
fresh cilantro
finely chopped, plus extra for garnish
📦
1 tbsp
brown sugar
packed
🥬
1 tsp
black pepper
freshly ground, divided
🍎
1 tsp
orange zest
🍎
1 tsp
lime zest
🌶️
1.5 tsp
kosher salt
divided
🌶️
1 tsp
ground cumin
🌶️
1 tsp
dried oregano
preferably Mexican oregano
🌶️
0.25 tsp
coarse sea salt
for finishing (optional)
🌶️
0.5 tsp
chipotle chili powder
optional for gentle smokiness
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
In a non-reactive bowl whisk the orange juice, lime juice, 2 tablespoons of the olive oil, soy sauce, brown sugar, 1 teaspoon of the kosher salt, ground cumin, dried oregano, orange zest, lime zest, chipotle chili powder, half of the black pepper, and the minced garlic cloves until the kosher salt and brown sugar dissolve completely—this balanced acidic, salty, and sweet solution begins tenderizing the meat immediately.
Step 2
Place the flank steak in a large zip-top bag or shallow dish, pour the marinade over, press out excess air, and massage the liquid into the fibers so all surfaces are coated; refrigerate at least 2 hours and up to 12, turning once halfway to ensure even penetration.
Step 3
Remove the flank steak from the marinade, pat it almost dry with paper towels (a thin film should remain for flavor, but excess moisture would steam rather than sear), and discard the used marinade.
Step 4
Combine the fresh cilantro, fresh parsley leaves, remaining 1 tablespoon olive oil, 0.5 teaspoon kosher salt, and the remaining black pepper in a small bowl; press this vibrant herb paste evenly onto both sides of the flank steak—the oil helps the herbs adhere and protect the chlorophyll from burning during the short, high-heat cook.
Step 5
Preheat a gas or charcoal grill to high heat (about 500 °F). Scrub the grates clean and oil them lightly to prevent sticking—high heat ensures swift Maillard browning before the herb crust scorches.
Step 6
Lay the flank steak on the hottest part of the grill and cook uncovered for 4–5 minutes per side, rotating 45° halfway through each side to create crosshatch grill marks; aim for an internal temperature of 125 °F for medium-rare (the steak will rise to about 130 °F while resting).
Step 7
Transfer the steak to a cutting board, tent loosely with foil, and rest 10 minutes so juices reabsorb and the herb crust firms, giving you juicier slices and cleaner presentation.
Step 8
While the steak rests, warm the corn tortillas directly on the grill for about 30 seconds per side until pliable and slightly charred, stacking them in a towel-lined basket to stay soft.
Step 9
Slice the rested flank steak thinly against the grain at a 45° angle, sprinkle with coarse sea salt for a final flavor pop, and serve immediately with the warm corn tortillas, avocado, extra fresh cilantro, and lime wedges.
✨Chef's Tips
- ★Flank steak is thin and muscular; marinating longer than 12 hours can overtenderize the surface, resulting in mushy edges—time your prep so you grill within that window.
- ★Patting the steak nearly dry before adding the herb crust is key: surface moisture inhibits browning, while the thin oil-herb layer caramelizes quickly, locking in fresh flavor without burning.
- ★Use an instant-read thermometer inserted horizontally into the thickest part of the flank steak; color alone is unreliable because the citrus marinade alters the external pigment.
- ★Letting the steak rest is non-negotiable: during grilling, muscle fibers contract, pushing juices toward the surface; a 10-minute rest allows redistribution, translating to a noticeably juicier bite.
- ★For leftovers, slice the steak before refrigerating and store with any accumulated juices; a quick reheat in a hot skillet with a splash of orange juice restores moisture without overcooking.
carne asadagrilled steakcitrus marinadetacosintermediate