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This combines both orange and lime juice, following the traditional carne asada approach, since the orange's natural sweetness balances the lime's sharp acidity, together tenderizing the beef while building a more complex citrus flavor than either juice could achieve alone. A generous amount of fresh cilantro blended right into the marinade infuses the beef with flavor from the inside rather than just being sprinkled on as a garnish afterward.
Per serving
100kcal
Calories
1g
Protein
5g
Carbs
Prep Time
15 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
9g
Fat
3g
Sugar
Follow step-by-step with voice guidance.
In a blender, combine the orange juice, lime juice, and chopped cilantro.
Add the garlic, jalapeno, and olive oil.
Add the cumin, salt, and black pepper.
Blend until mostly smooth.
Place the flank or skirt steak in a large resealable bag or shallow dish and pour the marinade over it, turning to coat evenly.
Seal or cover and refrigerate for 2 to 6 hours.
Remove the steak from the marinade, letting excess drip off, and discard the used marinade.
Grill the steak over high heat for 4 to 5 minutes per side for medium rare, then let rest before slicing thinly against the grain for tacos.
Combine Orange and Lime Juice: The orange's sweetness balances the lime's sharp acidity, together tenderizing the beef while building a more complex citrus flavor than either juice alone. Blend the Cilantro Right Into the Marinade: This infuses the beef with flavor from the inside, rather than just garnishing the finished dish with fresh herbs afterward. Slice Against the Grain: Once grilled and rested, cutting the steak against the grain shortens the muscle fibers, making it noticeably more tender for tacos.
The orange's natural sweetness balances the lime's sharp acidity, together creating a more complex flavor and gentler tenderizing effect than relying on lime alone.
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