Description
This authentic-tasting Chipotle Carne Asada Recipe recreates the restaurant’s popular offering with perfectly seasoned flank steak marinated in a zesty blend of citrus, garlic, and spices. Featuring a smoky-citrus flavor profile and tender texture, this recipe delivers restaurant-quality results in your own kitchen. Ideal for tacos, burritos, bowls, or as a standalone protein dish.
Ingredients
For the Marinade:
- 2 tablespoons olive oil
- 4 cloves garlic, minced (approximately 2 tablespoons)
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice (approximately 2 medium limes)
- 1 tablespoon fresh orange juice
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the Steak:
- 2 pounds flank steak or skirt steak
- 1 tablespoon vegetable oil for grilling
For Serving:
- Fresh lime wedges
- Additional chopped cilantro
- Diced white onion
Instructions
- Combine all marinade ingredients in a bowl: olive oil, minced garlic, chopped cilantro, lime juice, orange juice, soy sauce, cumin, oregano, chipotle powder, black pepper, and salt. Whisk until well blended.
- Place flank or skirt steak in a large resealable plastic bag or shallow dish. Pour marinade over the meat, ensuring it’s evenly coated on all sides. Seal bag or cover dish and refrigerate for at least 2 hours, preferably overnight (up to 24 hours). Turn meat occasionally for even flavor distribution.
- Remove steak from refrigeration 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels to remove excess marinade.
- Heat grill or cast-iron skillet to high heat (approximately 450-500°F). Brush cooking surface lightly with vegetable oil to prevent sticking. Place steak on hot surface and cook for 4-5 minutes on the first side without moving. Flip and cook for another 3-4 minutes for medium-rare.
- Transfer cooked steak to a cutting board and let rest for 5-10 minutes. After resting, slice the steak thinly against the grain at a slight angle (approximately 45 degrees).
- Sprinkle sliced meat with a little extra salt, fresh lime juice, and chopped cilantro before serving.
Notes
- For optimal tenderness, always slice against the grain.
- Substitute coconut aminos for soy sauce to make this recipe gluten-free.
- The marinade can be prepared up to 3 days in advance and stored separately until ready to use.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Place parchment paper between layers of sliced meat for best results.
- For freezing, pre-slice and vacuum seal portions for up to 3 months.
- When reheating, use a covered skillet with a tablespoon of beef broth to maintain moisture.
- Prep Time: 15 minutes (plus 2-24 hours for marinating)
- Cook Time: 10-12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4 oz cooked
- Calories: 240
- Sugar: 0.5g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Chipotle carne asada, homemade carne asada, Mexican grilled steak, copycat Chipotle recipe, citrus marinated steak, grilled flank steak