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Flavorful Carne Asada Recipe with Easy Zesty Cilantro Lime Rice

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A quick and easy Mexican-inspired grilled flank or skirt steak marinated in a zesty citrus and spice blend, served with fresh cilantro lime rice. Perfect for casual dinners or backyard gatherings.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak
  • Fresh lime juice from 2 limes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • A handful fresh cilantro, chopped (half for marinade, half for garnish)
  • Optional: 2 tablespoons orange juice
  • 1 cup long-grain white rice
  • 2 cups water or low-sodium chicken broth
  • Fresh lime juice from 1 lime
  • ½ cup fresh cilantro, chopped
  • ½ teaspoon salt (for rice)
  • 1 tablespoon olive oil or butter

Instructions

  1. Prepare the marinade by combining fresh lime juice (from 2 limes), olive oil, minced garlic, cumin, chili powder, salt, and black pepper in a medium bowl. Add orange juice if using and half of the chopped cilantro. Stir well.
  2. Place the flank or skirt steak in a shallow dish or zip-top bag and pour the marinade over it. Ensure the steak is fully coated. Cover or seal and refrigerate for at least 30 minutes, preferably up to 2 hours. Do not marinate more than 4 hours.
  3. Rinse the rice under cold water until water runs clear. In a medium saucepan, bring water or chicken broth to a boil. Add rice and salt, stir once, reduce heat to low, cover, and simmer for 18 minutes without lifting the lid.
  4. Remove rice from heat and let it sit covered for 5 minutes. Fluff rice with a fork, then stir in olive oil or butter, fresh lime juice, and remaining chopped cilantro. Adjust salt or lime juice to taste. Keep warm.
  5. Preheat grill or grill pan over medium-high heat. Remove steak from marinade, letting excess drip off, and discard marinade. Grill steak about 4-5 minutes per side for medium-rare (130-135°F internal temperature).
  6. Let steak rest on a cutting board for 5-7 minutes. Slice thinly against the grain.
  7. Serve sliced carne asada with cilantro lime rice. Garnish with extra cilantro and lime wedges.

Notes

Use a meat thermometer to achieve perfect medium-rare doneness (130-135°F). Do not marinate steak longer than 4 hours to avoid mushy texture. Rinse rice well to prevent gummy texture. Add cilantro to rice after cooking to preserve freshness. Rest steak before slicing to keep it juicy.

Nutrition

Keywords: carne asada, cilantro lime rice, grilled steak, Mexican recipe, easy dinner, backyard grilling, flank steak, skirt steak, marinade, zesty rice

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