Mexican Carne Asada (Chipotle Copycat)

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Mexican Carne Asada (Chipotle Copycat)

This Mexican Carne Asada recipe is a copycat of the popular restaurant, Chipotle Mexican Grill. This juicy flank steak is marinated in a flavorful marinade and perfectly grilled. Perfect for tacos, burrito bowls, or anything in between!

Prep Time2 5

Cook Time10

Resting Time10

Total Time2 25

Course: Main Course

Cuisine: Mexican

Keyword: carne asada, Chipotle carne asada, chipotle copycat recipe, chipotle flank steak, grilled flank steak

Servings: Servings

Calories: 311kcal

Author: Sunena

Equipment

Mixing Bowl
Gas Grill

Ingredients

2 lb Flank steak
1 Navel orange juiced
1 Lime juiced
4 cloves Garlic
¼ cup Olive oil
2 tablespoon Soy sauce
1 ½ teaspoon Smoked paprika
¼ teaspoon Ground cumin
½ teaspoon Dried oregano
1 teaspoon Chipotle chile powder
2 teaspoon Kosher salt

Instructions

Add the marinade ingredients to a large mixing bowl. Whisk well to combine.
1 Navel orange, 1 Lime, 4 cloves Garlic, ¼ cup Olive oil, 2 tablespoon Soy sauce, 1 ½ teaspoon Smoked paprika, ¼ teaspoon Ground cumin, ½ teaspoon Dried oregano, 1 teaspoon Chipotle chile powder, 2 teaspoon Kosher salt
Add the flank steak to the mixing bowl, and adjust the steak to fully cover in the marinade. Cover with plastic wrap, and marinate in the fridge for 2-3 hours, or overnight if possible.
2 lb Flank steak
Heat a gas grill on high heat. Oil the grill grates liberally using an oil-soaked rag. Grill the flank steak for 5-6 minutes on each side, until the steak reads between 130-135°F on an instant-read thermometer.

Notes

Different cooking times: These cooking times are for medium-rare steak. If you prefer medium steak, you should aim for an internal temperature of approximately 135-145°F, and medium-well, approximately 145-155°F.

Let the steak rest: Once the steak is cooked to your desired doneness, cover it with foil and rest it for 10 minutes before slicing.

Slice against the grain: Flank steak has natural fibers (lines) that run along the meat. For tender slices of meat, you always want to cut against (vertically across) those lines - otherwise known as the grain.

Nutrition