Chipotle Carne Asada
This Chipotle Carne Asada brings every bit of that bold, grilled flavor right to your own kitchen, and it is honestly easier to pull off than you might think. The marinade does all the heavy lifting. A bright mix of lime juice, orange juice, chipotle peppers, garlic, and fresh cilantro soaks into the steak and creates layers of flavor that taste like something from a restaurant, not a weeknight dinner.
Equipment
- Cast iron skillet or outdoor grill preferred for the best char
- Meat thermometer for checking doneness
- Zip-lock bags or airtight container for marinating
- Sharp chef's knife for slicing against the grain
- Cutting board
- Mixing bowl
- Tongs
- Aluminum foil for resting the steak
- Meat mallet or heavy pan optional, for evening out thickness
Ingredients
- 2 lbs flank steak or skirt steak about 900g
- 3 tablespoons fresh lime juice about 2 limes
- 3 tablespoons fresh orange juice about 1 orange
- 3 tablespoons olive oil
- 3 chipotle peppers in adobo sauce finely chopped, use 2 for less heat
- 1 tablespoon adobo sauce from the can
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon onion powder
- 0.25 cup fresh cilantro roughly chopped, plus more for garnish
- 1 tablespoon red wine vinegar
For Serving (Optional)
- corn or flour tortillas warm, for tacos
- cilantro-lime rice for burrito bowls
- black beans
- diced white onion
- sour cream
- guacamole
- fresh lime wedges for serving
Instructions
- Combine lime juice, orange juice, olive oil, chipotle peppers, adobo sauce, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, onion powder, and red wine vinegar in a bowl. Stir in fresh cilantro last.
- Pound steak to even thickness if needed. Place steak in a zip-lock bag or container and pour marinade over. Refrigerate for 2-4 hours, but not more than 8 hours.
- Remove steak from refrigerator 30 minutes before cooking. Pat the steak dry with paper towels just before cooking.
- Preheat grill or cast iron skillet to high heat (450-500°F). Oil the grates or skillet to prevent sticking.
- Place steak on hot surface and sear undisturbed for 3-4 minutes per side for medium-rare. Cook to 130-135°F for medium-rare or 140-145°F for medium.
- Transfer steak to a cutting board and tent loosely with foil. Let rest for 5-10 minutes.
- Slice steak thinly across the grain at a slight angle. Serve with fresh lime juice and cilantro if desired.
Notes
- Choose the right cut: Skirt steak has more fat marbling and richer flavor; flank steak is leaner and slices cleanly. Either works beautifully.
- Don't skip the marinating time: 2 hours minimum, 4 hours ideal. The citrus and acid tenderize the meat and infuse it with flavor.
- Always pat the steak dry before cooking to get a good sear instead of steaming the meat.
- Get your cooking surface very hot (450-500°F) for the best char and crust.
- Resting is non-negotiable: 5-10 minutes allows juices to redistribute throughout the meat.
- Always slice against the grain - this is the single most important technique for tender carne asada.
- Milder version: Reduce chipotle peppers to 1, omit adobo sauce, add ½ teaspoon regular chili powder.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
- Reheating: Warm in a hot skillet with a splash of beef broth or lime juice for 1-2 minutes. Don't overheat or the meat will dry out.
- For extra smoky flavor when cooking indoors, add 1 teaspoon liquid smoke to the marinade and an extra ½ teaspoon smoked paprika.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 4gProtein: 42gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6.5gCholesterol: 110mgSodium: 520mgPotassium: 620mgFiber: 0.5gSugar: 2gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 18mg
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