09/29/2026
Carne Asada Taco w/ Corn and Avocado!
Citrus Garlic Marinade
⅓ cup olive oil
¼ cup fresh lime juice (about 2 limes)
¼ cup orange juice
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 tbsp ground cumin
1 tbsp chili powder
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 jalapeño, seeded and finely diced (optional, for heat)
1) Marinate the Steak
Minimum 1 hour, maximum 8 hours
Whisk together the olive oil, lime juice, orange juice, garlic, cilantro, cumin, chili powder, oregano, salt, pepper, and jalapeño in a bowl or gallon ziplock bag. Add the steak, ensure it is thoroughly coated, and refrigerate for at least 1 hour (4–6 hours yields the best flavor).
2) Preheat the Grill or Pan
High heat is critical
Remove the steak from the marinade 15–20 minutes before cooking to take off the cold chill. Heat a outdoor grill or a heavy cast-iron skillet on high heat until smoking hot.
3) Sear High and Fast
3–5 minutes per side
Place the steak on the hot surface. Cook for 3 to 5 minutes per side for medium-rare to medium, looking for deep char marks. Avoid moving the meat around while it sears.
4) Rest and Slice Against the Grain
Essential for tender meat
Transfer the steak to a cutting board and rest for 10 minutes to lock in the juices. Slice thinly against the grain (perpendicular to the visible lines running through the meat) at a slight diagonal.
