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Flat Iron Carne Asada

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"The carne asada, or Mexican-style grilled steak, at my favorite Mexican restaurant is made with skirt steak, but when I make carne asada at home, I prefer to use flat iron steak. It's an affordable, widely available cut that's almost as tender as filet mignon, and it's ideal for high-heat, quick-cooking methods like grilling. The main ingredient in my marinade is soy sauce, which may seem unusual, but it enhances the umami flavor of the meat. Additionally, the sugar in the marinade encourages caramelization on the grill, which amps up the flavor even more. You'll likely need to buy two flat iron steaks, but even if you're able to find a large one, it's best to cut it in half; the steaks will cook faster and you'll have more surface area to char on the grill. My family fights over the charred end pieces!"

List of Ingredients

â—¦ ¼ cup soy sauce
â—¦ 3 tablespoons fresh lime juice (from 2 limes)
â—¦ 3 tablespoons vegetable oil, plus more for grilling
â—¦ 1 tablespoon sugar
â—¦ 1 teaspoon ground cumin
â—¦ 1 ½ teaspoons ancho chile powder
â—¦ 3 large cloves garlic, finely minced
â—¦ 2 pounds flat iron steak


Recipe

In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, 3 tablespoons oil, the sugar, cumin, chile powder, and garlic.

Using a fork, poke holes about 1 inch apart all over the steaks on one side only. Place the steak in the marinade and coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours or overnight, turning the steak at least once.

Preheat a grill to high heat. Using tongs, dip a wad of paper towels in vegetable oil and carefully wipe the grill grate several times until glossy and coated. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Thinly slice the steak against the grain and serve.

Serves 4 to 6