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Carne Asada

Flank steak marinated in citrus, vinegar and warm spices, then sous vide and seared in cast iron until brown and crispy.

beefmexicansous videmarinade
Illustration of Carne Asada
Illustration

Ingredients

  • black beans, for serving
  • scallions, for serving
  • cilantro
  • jalapeños, for serving
  • salsa, for serving
  • ground cloves
  • cheese, for serving
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 1/2 tbsp white pepper
  • 1/2 tbsp Mexican oregano
  • 1 tbsp garlic, minced
  • 3/4 tbsp garlic salt
  • 1/2 tbsp chili powder
  • 1/2 tbsp cumin
  • 2 1/2 lb flank steak, or flap meat
  • 1 orange, sliced

Steps

1Make the marinade

  1. Put 1/4 cup red wine vinegar in a bowl.
  2. Add 1/4 cup water.
  3. Add 2 tbsp vegetable oil.
  4. Add 2 tbsp lime juice.
  5. Add 2 tbsp orange juice.
  6. Add 2 tbsp chopped cilantro.
  7. Add 1/2 tbsp white pepper.
  8. Add 1/8 tsp ground cloves.
  9. Add 1/2 tbsp Mexican oregano.
  10. Add 1 tbsp minced garlic.
  11. Add 3/4 tbsp garlic salt.
  12. Add 1/2 tbsp chili powder.
  13. Add 1/2 tbsp cumin and mix everything together.
  14. Transfer the marinade to a zip-top bag.

2Marinate the steak

  1. Add 2 1/2 lb flank steak or flap meat to the bag, making sure all the meat is covered by the marinade.
  2. Lay 1 sliced orange on the meat once it is in the bag.
  3. Marinate in the refrigerator for at least 6 hours, overnight or longer.

3Sous vide and chill

  1. Sous vide the meat at 133°F for 2 to 3 hours, starting about 6 hours before you plan to eat.
  2. After sous vide, put the meat back in the refrigerator for 3 hours to prevent overheating during searing.

4Sear and serve

  1. Cut the meat into very small pieces.
  2. Sear in a cast iron pan over high heat until brown and crispy.
  3. Serve with black beans, scallions, cilantro, jalapeños, salsa and cheese.