Nicaraguan Carne Asada Recipe
Nicaraguan Carne Asada Recipe is a delicious and flavorful dish that originates from Nicaragua. The recipe typically consists of marinated grilled beef, which is seasoned with a variety of spices and herbs to enhance its taste.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 328 kcal
Equipment
- Grill: Used for grilling the flank steak to perfection.
- Large Bowl: Used for mixing the marinade ingredients together.
- Whisk or Blender/Food Processor: Used to combine the marinade ingredients until well blended.
- Resealable Plastic Bag or Shallow Dish: Used for marinating the flank steak.
- Basting Brush: Used for applying the marinade onto the flank steak.
- Fork or Tongs: Used for removing the steak from the marinade and allowing excess marinade to drip off.
- Paper Towels: Used for patting the steak dry before grilling.
- Grill Pan or Cast-Iron Skillet: Alternatives for grilling the steak indoors.
- Meat Thermometer: Used to check the internal temperature of the steak for desired doneness.
- Cutting Board: Used for resting the cooked steak and slicing it.
- Foil: Used for tenting the steak during the resting period.
- Wire Rack: Used for resting the steak to prevent sogginess.
- Sharp Knife: Used for slicing the cooked flank steak thinly against the grain.
Ingredients
- 3 pounds flank steak
- 1 cup orange juice
- 1/2 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup vegetable oil
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
In a large bowl, combine the orange juice, lime juice, soy sauce, Worcestershire sauce, vegetable oil, minced garlic, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well to create the marinade.
- Whisk all the marinade ingredients together until well combined.
- Use a blender or food processor to blend the marinade ingredients until smooth.
- Combine all the marinade ingredients in a resealable plastic bag and shake vigorously.
- Stir the marinade ingredients together in a bowl until they form a uniform mixture.
- Use an immersion blender to blend the marinade ingredients until emulsified.
Place the flank steak in a large, shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
- Lay the flank steak flat in the dish and pour the marinade over it.
- Stack the flank steak pieces in the bag, alternating layers with the marinade.
- Massage the marinade into the steak, ensuring it is fully immersed.
- Flip the steak a couple of times to ensure both sides are coated in the marinade.
- Use a basting brush to apply the marinade evenly onto the flank steak.
Preheat the grill to medium-high heat. Remove the flank steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
- Shake off any excess marinade from the steak before placing it on the grill.
- Use a fork or tongs to lift the steak out of the marinade and let it drain briefly.
- Pat the steak dry with paper towels to remove any excess marinade.
- Gently scrape the surface of the steak with the back of a knife to remove excess marinade.
- Place the steak on a wire rack for a few minutes to allow the excess marinade to drip off.
Grill the flank steak for about 6-8 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of around 135°F (57°C).
- Place the steak directly on the grill grates and close the lid.
- Use a grill pan or cast-iron skillet if grilling outdoors is not an option.
- Rotate the steak 90 degrees halfway through cooking each side to create grill marks.
- Baste the steak with the marinade during grilling to enhance the flavor.
- Use a meat thermometer to check the internal temperature and ensure doneness.
Once cooked to your liking, remove the flank steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute and results in a more tender and flavorful steak. Slice the steak thinly against the grain and serve.
- Transfer the steak to a cutting board and cover it loosely with foil to keep it warm.
- Place the steak on a plate and tent it with foil to retain heat during the resting period.
- Allow the steak to rest on a wire rack to prevent it from becoming soggy.
- Let the steak rest in a warm oven to maintain its temperature while resting.
- Use a sharp knife to slice the steak thinly, cutting against the natural grain of the meat.
Notes
Marinate overnight: For the best flavor, marinate the flank steak overnight to allow the flavors to penetrate the meat fully.
Use a meat thermometer: To ensure your steak is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature.
Let the steak rest: After grilling, let the steak rest for a few minutes to allow the juices to redistribute and create a more tender and flavorful result.
Slice against the grain: When slicing the cooked steak, be sure to cut against the grain to achieve the most tender and bite-friendly pieces.
Serve with fresh lime wedges: Squeeze fresh lime juice over the carne Asada before serving to enhance the citrus flavors.
Nutrition
Calories: 328kcal | Carbohydrates: 8g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 900mg | Potassium: 772mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 4mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
