Description
This Blackstone Carne Asada is juicy, flavorful, and cooked to perfection on a flat-top griddle. A simple citrusy marinade enhances the meat, while the high heat gives it a delicious char. Perfect for tacos, burritos, or just enjoying with rice and beans!
Ingredients
Units
Scale
For the Marinade:
- 2 lbs flank steak (or skirt steak)
- 1/4 cup olive oil
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup orange juice (about 1 orange)
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional, for spice)
- 1/4 cup chopped fresh cilantro
For Serving:
- Warm corn or flour tortillas
- Sliced avocado
- Chopped cilantro
- Diced onion
- Lime wedges
- Salsa or hot sauce
Instructions
-
Marinate the Steak
- In a large bowl or zip-top bag, mix all the marinade ingredients.
- Add the flank steak and coat well.
- Marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
-
Preheat the Blackstone Griddle
- Heat the Blackstone to medium-high heat (about 450°F).
- Lightly oil the surface with a high-heat oil like avocado oil.
-
Cook the Carne Asada
- Remove steak from the marinade and pat it dry with paper towels.
- Place on the hot griddle and cook for 3-5 minutes per side, depending on thickness, until the internal temperature reaches:
- 130°F for medium-rare
- 140°F for medium
-
Rest & Slice
- Let the steak rest for 5 minutes before slicing.
- Slice against the grain into thin strips for the most tender meat.
-
Serve & Enjoy!
- Serve in tacos, burritos, or bowls with your favorite toppings!
Notes
- Skirt steak also works well for this recipe.
- For extra char, press the steak down onto the griddle while cooking.
- Leftovers? Store in an airtight container for up to 3 days.