Carne Asada lettuce wraps

One of my favorite cuts of beef is the flank steak. Properly marinated, this is a versatile option for eating as the star of a lunch or dinner dish, in a taco, burrito, or on a crusty baguette. The key is in the marinade used and how the steak is cut, once it is rested.

The marinade

I have tried dozens of different marinades and have yet to find one that disappointed. My favorite marinades for carne asada have the same core ingredients: citrus, oil, garlic and herbs. However, recipes can vary, some containing soy sauce, red wine, hot chilis and other ingredients that add acid, beyond what the citrus naturally adds.

I can recommend a couple differing recipes here that I have found in my recipe hunting. Both resulted in an amazingly flavored flank steak: https://www.crowdcow.com/recipe/aayi5sgk0/marinated-flank-steak and https://thestayathomechef.com/authentic-carne-asada/ The first is from Crowd Cow, which is an amazing meat and seafood delivery company and the second a fellow food blogger that based her recipe on one originally from world renowned chef, Rick Bayless. Note the Pro Tip in the second recipe: Be sure to always cut a flank steak against the grain to ensure it is served tender.

Grilling or Broiling

You will note in the above recipes that you can grill or, alternatively, broil the steak in the oven. I prefer to broil, mainly because I know my oven and can predict how long to cook on each side for a 1 pound steak (3-4 mins/side). The oven is ripping hot when broiling, which leaves the outside with beautiful sear and the inside medium and juicy. However, this is just a preference.

Serving

This is the easy part. Serve with whatever floats your boat! One of my favorite ways to serve Carne Asada is very simple. Butter lettuce, salsa, sautéed peppers and onion and some fresh, crunchy veg. In this case, sliced cucumbers for me and habaneros for John, who loves the heat.

Of course, tortillas, beans, cilantro and other typical Mexican sides would also be amazing.

My personal pro tip: Always top with a bit of course, crunchy sea salt!