Carne Asada Y Naranjas
Submitted by wandse
Carne asada y naranjas features skirt steak soaked in fresh orange juice, then grilled over charcoal alongside caramelized orange slices. Citrusy, smoky, and impossibly simple for a Mexican-inspired cookout.
YIELD
4 servingsPREP
3 hrsCOOK
20 minREADY
3 hrsThree ingredients. That’s it. Skirt steak, oranges, and orange juice. And yet this Mexican grilled beef delivers layers of flavor that’ll have your guests convinced you spent all day cooking.
The citrus marinade does double duty here. It tenderizes the skirt steak while infusing it with a bright, tangy sweetness that caramelizes beautifully over hot charcoal.
And those grilled orange slices? They turn soft and jammy on the inside with charred, smoky edges that make the whole plate look like it belongs in a food magazine.
Heat the reserved marinade into a warm citrus sauce for drizzling, and you’ve got a cookout centerpiece that’s equal parts rustic and elegant.
Pro Tips
- Pound the steak thin and even. Skirt steak can have thick and thin spots. A few whacks with the flat side of a saucer (old school, but it works) ensures even cooking.
- Don’t skip the overnight marinade. Three hours is the minimum, but letting it sit in the fridge overnight turns good into unforgettable.
- Grill the oranges cut-side down first. You want deep char marks on the flesh. They’ll release their juices and pick up that smoky flavor.
Ingredients
Directions
Pound meat with side of saucer to tenderize, if needed.
Cut meat into serving pieces.
Place steaks in bowl; pour orange juice over meat.
Marinate at room temperature 3 hours or in refrigerator overnight.
Drain marinade and reserve.
Grill meat and orange slices over hot charcoal to taste.
Heat orange juice marinade; serve as sauce.
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