This Carne Asada is marinated in a fresh citrusy and sweet marinade with a little heat from fresh jalapeno, green onions and seasonings. Carne Asada is delicious eaten as a taco in a grilled corn tortilla topped with fresh cilantro, chopped white onion and some fresh squeezed lime juice. This Carne Asada can easily feed 8-10 people depending on how much each person eats.
2-2 1/2lbs.Sirloin Flap Meat, trimmedhave your local butcher trim if for you
1/4cuplime juice, freshly squeezed
1/4cuporange juice, freshly squeezed
1 1/2tbspsoy sauce, low sodium
3tbspcanola oil olive oil works great too
1tbspcider vinegar
3tbspbrown sugar
4tspminced garlic
2tspcumin
1 1/2tspground oregano
1tspchili powder
1tsp kosher salt
1 tsponion powder
1/2tspsmoked paprika
1/2tspblack pepper
1medium to largejalapeno, rough chopped, seeds removed
1bunchcilantro, rinsed and stems cut off the bottomsome stems left are just fine
1/2bunchgreen onions, rinsed, roots removed, chopped to the top
For Carne Asada Tacos
Corn Tortillas, or flourlightly grilled
Cilantro, chopped
White onion, chopped
Lime juice, fresh squeezed
Any other toppings you may like: shredded cheese, sour cream, gaucamole, salsa, lettuce, tomato
Seasoning the meat after Marinating
Season Salt or Salt and Pepperfor a light seasoning after the meat marinades, right before grilling
Instructions
Carne Asada Marinade
Mix the juices, oil, vinegar, soy sauce, brown sugar and spices toghether and whisk/mix well.
Rough chop your jalapeno (if you leave the seeds the marinade will have more heat), cilantro and green onions.
Add the wet mixture with seasonings to a blender or food processor and then add the fresh chopped jalapeno, cilantro and green onions.
Blend until full incorporated and blended to a smooth sauce.
Take your trimmed Sirloin Flap Meat and rub the mariande all over both sides, massaging into the meat.
Place meat in a zip top bag or plastic or glass container. Pour any remaining marinade in with it. Refrigerate overnight or up to 24 hours in the fridge. Check on it half way through and flip the meat over so it can be evenly marinated.
Grilling the Meat
Heat your grill to medium heat.
Remove your Sirloin Flap Meat from the marinade. Using paper towels wipe off any excess marinade the best you can. Then lightly season both sides of the meat with Season Salt or salt and pepper. Discard the marinade.
Place the meat on the grill and grill for 8-10 minutes per side. A pink center is the best for Carne Asada, but grill to your liking. I usually let mine reach an internal temperature of 140 degrees in the thickest part of the meat.
Remove from the grill when done, tent with foil, and let rest for a 10 minutes.
Slice the meat against the grain and enjoy!
You can eat the meat by itself or eat it as tacos (street tacos). We serve ours in a corn tortilla with cilantro, onions and fresh squeezed lime juice, but you can add any toppings you wish.
Notes
You can smoke your Carne Asada on a smoker. Smoke it at 225 degrees for about 1 -1 1/2 hours, checking for doneness at the 45 minute mark.You can broil your Carne Asada. Heat your oven on broil to 475 degrees. Place your meat on a broiler pan and broil for 8-10 minutes per side. Check for doneness and cook longer as needed.Always let your meat rest and slice your meat against the grain.
Nutrition information is automatically calculated and should only be used as an approximation.