Ingredients with Measurements:
- 2 pounds flank steak
- 1/2 cup manteca colorá (red pork lard)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Plastic wrap
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine the manteca colorá, orange juice, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper.
2. Mix well until all the ingredients are well combined.
3. Add the flank steak to the marinade and coat it well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Preheat the grill or grill pan to medium-high heat.
5. Remove the steak from the marinade and discard the excess marinade.
6. Grill the steak for 4-5 minutes per side or until it reaches your desired level of doneness.
7. Let the steak rest for 5 minutes before slicing it against the grain.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 24g
- Protein: 31g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
Substitutions for ingredients:
- If you can't find manteca colorá, you can use regular pork lard or vegetable shortening.
- You can use lemon juice instead of lime juice.
Variations:
- You can add chopped fresh cilantro or parsley to the marinade for extra flavor.
- You can use different cuts of beef, such as skirt steak or sirloin steak.
Tips and tricks:
- Make sure to let the steak rest before slicing it to keep the juices inside.
- You can serve the carne asada with tortillas, guacamole, pico de gallo, and lime wedges.
Storage instructions:
- Store any leftover carne asada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the carne asada, place it in a skillet over medium heat and cook for 2-3 minutes per side.
Presentation ideas:
- Serve the carne asada on a platter with sliced avocado, grilled onions, and fresh cilantro.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Cucumber and tomato salad
Troubleshooting advice:
- If the steak is sticking to the grill or grill pan, brush it with a little bit of oil before grilling.
Food safety advice:
- Make sure to marinate the steak in the refrigerator to prevent bacteria growth.
Food history:
- Carne asada is a popular Mexican dish that originated in northern Mexico and southern California.
Flavor profiles:
- The carne asada has a smoky, spicy, and tangy flavor from the marinade.
Serving suggestions:
- Serve the carne asada with warm tortillas, guacamole, and pico de gallo for a delicious Mexican meal.
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Region: Mexican