Carne Asada (Fajitas)


    1/2 cup chopped fresh cilantro leaves
    1/3 cup olive oil
    1/4 cup reduced sodium soy sauce
    1/4 cup white wine
    Juice of 1 orange
    Juice of 1 lime
    4 cloves garlic, minced
    1 jalapeno, seeded and diced
    1 teaspoon ground cumin
    Kosher salt and freshly ground black pepper, to taste
    1 1/2 pounds flank steak

These can be made into fajitas by adding guacamole and salsa on a flour tortilla. 


    In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

    In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.

    Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

    Add steak to grill and cook 2 minutes on the first side, flip and cook 2 minutes, then turn until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.

    Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

As of 6/6/21

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