Carne Asada in Oven
It's so easy to make Mexican carne asada in your oven. This method gives you the same delicious flavor without going outside to grill.
Servings (Adjustable):
Calories: 210kcal
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Ingredients
- 1 pound flank steak or similar cut of meat
For the marinade
- 2 tablespoons extra virgin olive oil
- ¼ cup reduced-sodium soy sauce use gluten-free if needed
- ¼ cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 garlic clove
- 1 teaspoon chipotle paste
For the Dry Spice Mix
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds cilantro seeds
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
For serving
- Black beans
- Mexican rice
- Avocado slices
- Tomato slices
Instructions
- Mix all ingredients of dry Spice mix in a small pot with a lid. Reserve.
- Add the meat to a ziplock bag or sealable pot with the marinade ingredients. Add 1 tablespoon of the Spice Mix to the marinade bag, stir well and seal the bag. Marinate in the fridge for at least 4 hours, up to 12 hours.
- When ready to broil, add 2 tablespoons of olive oil to the remaining Dry Spice Mix and mix well to form a paste.
- Remove the meat from the marinade and pat the steak dry with a paper towel to remove excess liquids. Rub the steak with the Dry Spice Mix paste and leave it to rest at room temperature for a further 30 minutes.
- Preheat the oven to 425°F with a cast-iron pan or grill inside.
- When ready to grill, remove with oven mitts carefully and place the flank steak inside, which should sizzle when touching the grill. Cook the steak for 8-14 minutes, flipping the steak halfway through until the internal temperature reads 130°F for medium rare or 140°F for medium. The time will vary on the thickness of the steak and desired doneness.
- Remove the steak from the oven and let it rest for 10 minutes before slicing diagonally against the grain.
- Serve with your desired sides, we suggest black beans, Mexican rice, avocado and tomato.
Notes
Keep an eye on the steak while it's cooking and test for doneness often near the end.
For more spice, you can use hot sauce, cayenne, or crushed red pepper in the marinade.
Nutrition
Calories: 210kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 2319mg | Potassium: 324mg | Fiber: 1g | Sugar: 9g | Vitamin A: 763IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 3mg
Equipment
cast iron pan
