This easy, absolutely delicious and flavorful Carne Asada needs to be added into your meal prep. You can use it for tacos & taco bowls, salads or eat it with rice and veggies. Adding my chimichurri sauce takes this recipe to a whole new level. Make sure you make it ahead of time!
Did you know that the actual cut of beef that most people are referring to when they say “Carne Asada” is Ranchera (in Spanish) or Flap Steak? Flap Steak is a tender, fan-shaped cut of beef that comes from the short loin portion of the cow!
Flank steak is a good substitute for this recipe, but I don’t recommend you using skirt steak.
Ingredients for the marinade and grilling:
2lbs flap steak
1 medium orange, juiced
2 limes, juiced
1 tbsp avocado oil
2 tsp minced garlic
1 tsp ground cumin
1 tsp onion powder
1 tsp hot sauce (optional)
1 tsp coconut aminos
Salt to taste
Combine all ingredients in a medium bowl. Cover and allow to marinate up to 5-6 hours.
Grill steak until golden brown and allow to rest before slicing on a cutting board. Cut it against the grain in thin slices and top with chimichurri sauce!