Carne Asada Grilled Flank Steak (Printable Version)
# What You'll Need:
→ Steak
01 -
1 kilogram flank steak, trimmed
→ Marinade
02 -
80 millilitres fresh lime juice
03 -
60 millilitres pineapple juice
04 -
3 cloves garlic, crushed
05 -
30 grams fresh cilantro, finely chopped
06 -
7 grams sea salt
07 -
2 grams freshly ground black pepper
08 -
60 millilitres extra virgin olive oil
09 -
2 jalapeños, seeds and ribs removed, finely chopped
10 -
30 millilitres white vinegar
11 -
60 grams onion, chopped
12 -
2 grams Mexican oregano
13 -
2 grams ground cumin
14 -
2 grams chili powder
15 -
10 millilitres Maggi Jugo or soy sauce
→ Garnish
16 -
Fresh cilantro, chopped
17 -
Red onion, finely diced
18 -
Lime wedges
# Step-by-Step Directions:
01 -
In a large bowl, combine lime juice, pineapple juice, crushed garlic, chopped cilantro, salt, black pepper, olive oil, jalapeños, vinegar, chopped onion, Mexican oregano, cumin, chili powder, and Maggi Jugo. Whisk thoroughly to blend the ingredients.
02 -
Place the flank steak in a large resealable bag or non-reactive dish. Pour the marinade over the steak, ensuring it is fully coated. Seal and refrigerate for 2 to 4 hours. Do not exceed 6 hours to prevent the meat from becoming overly tender.
03 -
Preheat a grill or grill pan to high heat, ensuring the grilling surface is clean and lightly oiled to prevent sticking.
04 -
Remove the steak from the marinade, allowing excess marinade to drip off. Place steak on the hot grill and cook for 2–3 minutes per side for medium doneness, or 3–4 minutes per side for a well-done finish. Adjust time for steak thickness as needed.
05 -
Transfer the grilled steak to a platter or cutting board. Cover loosely with aluminium foil and let it rest for 5 minutes to retain juices.
06 -
Using a sharp knife, slice the steak thinly against the grain at a slight angle. Garnish with chopped cilantro, diced red onion, and lime wedges before serving.
# Helpful Notes:
01 -
Do not marinate the steak for longer than 6 hours, as the enzymes in pineapple juice can over-tenderize the meat and alter its texture.
02 -
Slicing against the grain yields more tender pieces, enhancing the eating experience.
03 -
Pineapple juice functions as a natural tenderizer due to its bromelain enzyme, but orange juice is an acceptable substitute if necessary.
04 -
If Maggi Jugo is unavailable, use soy sauce blended with a dash of Worcestershire sauce for similar depth of flavour.