Carne Asada

Ingredients

• 2.5 lbs flank steak
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tbsp sugar
• 1 tbsp dried ground ancho chile or dried chipotle
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 4 garlic cloves, chopped
• 2 tbsp chopped cilantro
• 1/3 cup olive oil

Method

Carne asada relies on acidic marinating to tenderise the flank steak while building layers of savory depth. The soy sauce and lime juice denature the muscle proteins, allowing them to relax and absorb flavour. This is not a subtle overnight operation—a twelve-hour soak will give you measurably more tender meat than a quick one-hour dunk, though six hours is the practical minimum if you're planning ahead.

Combine the soy sauce, lime juice, sugar, ancho or chipotle, oregano, cumin, and garlic in a bowl. Whisk until the sugar dissolves and the spices are evenly distributed. The citric acid from the lime is doing the heavy lifting here, but the soy brings umami that amplifies the chile's earthy heat. Slowly pour in the olive oil whilst whisking constantly—this emulsification binds the oil into the marinade rather than letting it separate and sit on top. It matters. Place the steak in a shallow container or sealed bag, coat thoroughly with the marinade, and refrigerate. Turn it every three to four hours if you're around; if you're not, a twelve-hour unturned soak still works.

Remove the steak thirty minutes before cooking. Pat it completely dry with paper towels—moisture on the surface steam-cooks the exterior and prevents proper crust formation. Cook over charcoal if you can; the direct radiant heat from burning coals gives you the char you want. Start hot and close, building a dark crust (this is the charcoal-grilling move). Once the surface is properly browned with blackened edges, move the steak to the cooler side or raise the grill. Aim for an internal temperature of 54°C (130°F for medium-rare). A cast-iron pan will work if charcoal isn't available—get it smoking hot, sear the steak for three to four minutes per side, then finish in a 200°C oven for another five to eight minutes, checking temperature.

Resting-meat is non-negotiable here. Transfer the steak to a warm board and leave it untouched for five minutes. The residual heat carries over whilst the muscle fibres relax and reabsorb their juices. Cut against the grain into strips—the long muscle fibres in flank are obvious, so angle your knife perpendicular to them. Serve with warm flour tortillas, raw onion, fresh cilantro, and sharp salsa. The acidity of the marinade should still be present on your palate; if it tastes flat, your salsa needs more lime.