Strips of bold, grilled Mojo Carne Asada steak with citrus and beer are the ultimate hot-weather dinner! This easy recipe is your ticket to making it easily at home.
Tender Carne Asada Steak in a Citrusy Mojo Marinade
Do you love carne asada? Honestly, what steak-lover could resist slices of tender, well-marinated steak, beautifully grilled to charry perfection? When served with pico, guacamole, or just a bowl of rice, it’s a flavor-packed main course that’s perfect for summer. And this mojo carne asada with citrus juices and beer is one of the best!
Plus, it’s so easy to make. With a zip-top bag, a quick marinade, and a grill, you can have mojo carne asada on the table in minutes, mouthwatering and ready to devour. Let’s dig in!
The Ingredients You’ll Need
So what will you need to make mojo carne asada? Well, you’ll need some basic mojo ingredients for the marinade, plus a good steak. Here’s the list:
- Beer: Modelo beer is great in this recipe, but you can use whichever beer you like.
- Orange and Lime Juice: Orange juice and lime juice are key to making mojo marinade!
- Olive Oil: Extra-virgin olive oil has the boldest flavor.
- Cilantro: Freshly chopped. (You can use parsley if you don’t care for cilantro.)
- Garlic: Mince or crush 5 cloves of garlic.
- Flank Steak: This marinade will flavor about 2 pounds of flank steak.
- Vegetable Oil: For oiling the grill grates.
- Serving Options: If you like, have ready some warmed corn or flour tortillas, some pico de gallo, fresh guacamole, and lime wedges, for serving.
What Cut of Beef Is Carne Asada?
Carne asada is Spanish for grilled meat, so it’s not necessarily any particular cut. However, most restaurant versions of carne asada are made with juicy, flavorful cuts that need to be sliced thinly – think flank steak, skirt steak, flap meat, hanger steak, etc. In this recipe, I’m using flank steak.
How to Make It
In order for the flavor to work its magic on the steak, I recommend marinating mojo carne asada for one hour at room temperature, or two hours in the fridge. Don’t be tempted to marinate too long – the texture of the steak can suffer if it’s over-marinated.
- Prepare the Marinade. You can do this in a large, shallow dish, or in a zip-top bag, whichever is best for you. Combine the beer, orange juice, olive oil, lime juice, cilantro, garlic, and salt, and set aside ¼ cup of the mixture in the fridge, for later.
- Marinate the Steak. Add the flank steak to the marinade, and coat it all around. Cover or seal, and marinate for 1 hour on the counter, or for 2 hours in the fridge.
- Steak, Meet Grill! When you’re almost ready to cook, preheat your outdoor grill to HIGH, about 550˚F. Brush the grates with oil. Then take the steak out of the marinade, shaking off any excess, and lay it on the hot grill. Discard the used marinade.
- Grill Both Sides. Cook the steak for 6 to 7 minutes per side, or until the internal temperature registers somewhere between 130˚F to 135˚F (the steak will finish cooking off the grill.) Use an Instant Read Meat Thermometer to check for doneness. Once it reaches that temperature, let it rest for 8 to 10 minutes on a clean cutting board before serving.
- Enjoy! Thinly slice the steak against the grain, and serve it with tortillas, pico de gallo, guacamole, and lime wedges.
Tips for the Best Mojo Carne Asada
For a perfect dinner, make sure to check out these helpful tips. Each one is designed to keep your steak flavorful, juicy, and on point!
- Steak Options: If you can’t find flank steak, skirt steak is a great option as well. Whichever steak you choose, look for a fatty, well-marbled piece, and make sure to trim away any tough silverskin.
- Add Heat: For a spicier mojo carne asada, try finely chopping a jalapeño or other medium-hot pepper, and sprinkling it into the marinade.
- Slice Against the Grain: Thinly slicing your steak against the grain is crucial to making sure the final product is tender. If you pull the steak apart into long shreds, they’ll be tough – cut across the long fibers of the steak, and it’ll be juicy and tender.
- Cook It Hot: You may think that cooking the steak on such a high heat would burn it, but in fact, it’s super important for getting a great char and texture on the outside, while keeping the inside nice and juicy. Feeling nervous? Use a good long-handled pair of tongs to lay the steak on the hot grill, turn it, and remove it.
Yummy Ideas for Serving
Serving this mojo carne asada couldn’t be easier- just add your favorite sides! From rice to tortillas, salad to corn to mushrooms, you can’t go wrong.
- Rice: Steak and rice are the makings of a great burrito bowl. Make some plain white rice, jasmine rice, or go low-carb with this easy Cauliflower Rice.
- Salad: Colorful, flavorful, and nutritious, Roasted Sweet Corn Mediterranean Salad is a perfect match with mojo carne asada steak.
- Loaded Baked Potatoes: Southwestern Loaded Baked Potatoes are practically a meal in and of themselves, but when you add steak – you’ve got an unforgettable dinner!
How to Store and Reheat Leftovers
- To store your leftover steak, cool it down and then place in an airtight container or zip-top bag. Refrigerate for up to four days.
- To reheat, place in a covered skillet over low heat, until heated through. Add a splash of water or a small amount of oil, if the carne asada seems dry.
Can I Freeze This?
- Definitely! In fact, you may want to double the recipe and freeze half for a meal later in the month. Just cool the meat, pack it into a freezer bag, and seal, pressing out as much air as you can.
In a zip top/resealable bag combine the beer, orange juice, olive oil, lime juice, cilantro, garlic, and salt.
Remove ¼ cup of the marinade and reserve it for later; keep covered and refrigerated until ready to use.
Add the flank steak to the marinade in the bag and coat it all around. Seal and marinate for 1 hour on the counter, or for 2 hours in the fridge.
Preheat an outdoor grill to HIGH, about 550˚F.
Brush the grill grates with vegetable oil.
Remove the steak from the marinade; discard marinade.
Place steak on the grill and cook for 6 to 7 minutes per side, or until internal temperature registers at 130˚F to 135˚F.
Remove from grill and let rest 8 to 10 minutes.
Thinly slice the steak against the grain.
Serve with tortillas, pico de gallo, guacamole, and lime wedges.
Calories: 457 kcal | Carbohydrates: 5 g | Protein: 49 g | Fat: 25 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Cholesterol: 136 mg | Sodium: 704 mg | Potassium: 842 mg | Fiber: 0.2 g | Sugar: 1 g | Vitamin A: 103 IU | Vitamin C: 11 mg | Calcium: 60 mg | Iron: 4 mg | Net Carbs: 5 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.