Flank Steak Carne Asada Bowls
This flank steak carne asada marinade uses orange juice, soy sauce, lime, garlic, and cilantro for the most flavorful, tender steak. Serve as bowls, tacos, or over rice.
Servings: 6
Equipment
- Bowl
- Cast Iron Skillet
Ingredients
- 2 lbs flank steak
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 6 cloves garlic minced
- 1/2 onion finely sliced
- 1/2 cup cilantro chopped
- 1 tbsp cumin
- ½ tsp chilli powder or more to taste
If you would like to turn this meal into a carne asada bowl or carne asada tacos recipe, use any of the below toppings:
- 1 large bell pepper sautéed
- 1 yellow/white onion sautéed
- Salsa
- 2-3 cups cooked jasmine rice
- Tortillas
- Avocado
Taco sauce (optional):
- 1/3 cup sour cream or Greek yogurt
- 1/3 cup mayonnaise
- 1 juice of lime
- 1 tbsp taco seasoning less or more, adjust to taste
- 1 tbsp dried parsley
- A little bit of water if you need to thin the sauce out
Instructions
- Place the flank steak in a large pan or ziplock bag. Add all of the marinade ingredients and toss to coat well. Cover and place in the fridge and marinate for at least 30 minutes or up to 8 hours. When ready to cook, reserve about 1/2 cup of the marinade to use during cooking.
- Heat a cast-iron skillet over medium-high heat. Once the skillet is hot, add the meat. Leave undisturbed for 5 minutes, then flip to the other side and cook for 5 minutes more. Pour reserved marinade if desired on top. Depending on the size of your meat, you might have to work in batches. Remove from heat and let’s sit for 10 minutes before slicing. Slice across the grain and enjoy.
- If you choose to use peppers and onions as a side, slice into strips and then saute in the same pan as the meat for 3-4 minutes until softened, and then add a sprinkle of taco seasoning.
- Serve with your favorite toppings and/or the sauce suggested in the recipe. Enjoy!