Carne Asada (Flank Steak)



  • 3 lb flank steak
  • ½ cup Spice Horizon Garlic Infused, Lime infused Olive Oil or plain Extra Virgin Olive Oil
  • ¼ cup Worcestershire Sauce
  • ¼ cup Soy Sauce
  • ¾ cup lime juice
  • ¾ cup orange juice
  • 2 slices of diced ginger
  • 4 cloves garlic, minced
  • 1 tsp Spice Horizon Chipotle Pepper powder
  • 1 tsp Spice Horizon Onion Powder
  • 1 Tbsp Spice Horizon Chili Powder
  • 1 Tbsp Spice Horizon organic Cumin
  • 1 Tbsp Spice Horizon Sweet Spanish Paprika
  • 1 tsp Spice Horizon dried Oregano
  • 1 Tbsp Spice Horizon freshly ground peppercorns


  1. Prepare the marinade ingredients (chopping, dicing, juicing, measuring).
  2. Combine all marinade ingredients in a large bowl. Whisk until all ingredients are well mixed together. 
  3. (I like toasting my cumin, paprika, chili powder, onion powder, chipotle powder, oregano, ground pepper in a pre-heated skillet for a couple of minutes, or until you begin to smell the spice aroma). This adds a toasty fire-roasted extra complexity to the raw spices.
  4. Remove 1 cup of the marinade and refrigerate to be used as a finishing sauce once flank steak is cooked.
  5. Place the flank steak between two sheets of heavy plastic wrap or Ziploc style freezer bag. Firmly pound the flank steak with a rolling pin or the smooth side of a meat mallet to an even thickness.The pounding breaks down the toughness of the flank steak.
  6. Take a fork and stab the steak all over on both sides, further tenderizing the steak.
  7. Place the flank steak into a freezer bag and pour the remaining marinade over the meat and place in the refrigerator to brine for 12-24 hours.
  8. Preheat your charcoal or gas grill to medium-high heat. Lightly oil the grilling surface to allow an easy release when flipping.
  9. Remove the flank steak from the marinade and place on the grilling surface.
  10. Discard marinade.
  11. Leave the flank steak on the grilling surface and flip only once (if you can wait for it to release cleanly). Normally, it takes about 5 minutes per side for a medium-rare flank steak, but each grill is at a little different temperature.
  12. When the flank steak reaches the desired doneness, remove from the heat and place on carving board, but resist slicing until it rests about 5 minutes.
  13. Slice across the grain and top with the 1 cup reserved marinade just prior to serving.
  14. Top with corn salsa, diced jalapeños or chopped cilantro (if desired).

Things you'll need for this recipe...