Carne Asada Estilo Norteño

Flank steak and chuck steak marinated and grilled, juicy with a smoky touch.

Ingredients

• 500 g Beef flank steak
• 500 g Beef chuck steak
• 120 ml Sour orange juice (or 2/3 sweet orange juice + 1/3 lime juice)
• 60 ml Pale lager beer
• 3 cloves Fresh garlic, finely minced
• 1 teaspoon Dried Mexican oregano
• ½ teaspoon Ground cumin
• 1½ teaspoons Coarse salt
• ½ teaspoon Freshly ground black pepper
• 2 tablespoons Neutral vegetable oil

Directions

1. Prepare the marinade by combining sour orange juice, beer, minced garlic, oregano, cumin, salt, and pepper in a bowl.
2. Marinate the flank steak and chuck steak in the mixture for a minimum of 2 hours, or up to 12 hours refrigerated.
3. Heat the grill to medium-high heat (400-425°F). If using charcoal, wait until the embers are ready.
4. Drain the meat and pat it slightly dry. Heat the vegetable oil on the grill.
5. Grill the flank steak for 4-6 minutes per side and the chuck steak for 5-7 minutes per side, aiming for a good sear and grill marks.
6. Let the meat rest for 5-10 minutes before slicing and serving.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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