Ever since I listened to Love & Saffron by Kim Fay earlier this summer, I’ve had carne asada on my mind. The way the citrus and spices comes together in the marinade is next level: bright, bold, and just the right amount of heat. For me, this is the perfect summer dinner: one you can enjoy on the deck with a glass of something cold in hand, or serve to a crowd without breaking a sweat.
As the story reminded me, the beauty here is in the simplicity. Let the marinade do its work, let the seasonings shine, and let the grill add that final smoky kiss.
Marinade:
- ¼ cup olive oil
- Juice of 2 limes
- Juice of 1 orange
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar (I used a chili/lime white balsamic)
- 3–4 garlic cloves, minced
- 2 jalapeños, chopped
- Handful of chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- Black pepper to taste
1 pound flank steak
Let’s Cook!
- Combine the marinade ingredients in a large Ziploc bag
- Add the steak and marinate for at least 4 hours (I love letting it marinate overnight)
- Drain the excess marinade off the steak before grilling
- Grill the steak for 5-7 minutes per side, depending on the thickness.
- Remove the steak from the grill and let it rest of 10 minutes before slicing while you’re pulling everything together
- Enjoy!
I grilled some fresh corn on the top rack while the steak was on. When the meat was resting, I heated some tostada shells on the grill. The final piece was some fresh salsa.
I know there are many ways to make this dish more complex with sides, but I love the simplicity, especially being able to enjoy on the deck on a summer night.
What’s your favorite grilling marinade? Let us know, so we can try too!
Eat well friends!
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Michelle Cooks 
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