Honduran Carne Asada
Carne asada is the national dish of Honduras. What sets this carne asada apart from others is that it’s marinade base is bitter orange juice. While you might have a difficult time finding bitter oranges unless you go to a Latin market, you can substitute the juice of an orange and lime. There is also bottled bitter orange juice called naranja agria from a concentrate that is available in the Latin sections of most grocery stores that will also work. I prefer to use real juice.Carne asada is always flank or skirt steak. Both of these cuts can be tough, so marinating overnight will get you the best results for tenderness and flavor. The beef can either beef grilled or broiled for 5-6 minutes a side. Slice the beef across the grain on a bias to serve. Carne asada is served with chimol, a Honduran-style pico de gallo, and refried beans.
Servings: 4
Ingredients
- 2 lbs skirt or flank steak
- 1/2 cup bitter orange juice
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1 tbsp Worcestershire sauce
- 2 tsp ground cumin
- 1 tsp salt
Instructions
- Mix together the marinade ingredients.
- Cross cut the beef into 2” wide pieces. Marinate the beef for 8 hours, preferably overnight.
- Preheat your broiler. Place the beef on a rack on a baking sheet lined in foil.
- Broil for 6 minutes a side. Alternatively, you can grill the beef for the same amount of time. Let rest before serving.
