Description
A delicious and flavorful dish featuring marinated flank steak served on golden, crispy Texas toast, garnished with fresh cilantro.
Ingredients
Scale
- 1.5–2 pounds flank steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons orange juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Texas toast
Instructions
- Marinate the flank steak: In a large Ziploc bag, combine the olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Add the flank steak, seal the bag, and massage it gently to ensure even coating. Marinate for at least 1 hour or overnight in the refrigerator for deeper flavor.
- Preheat grill or skillet: Heat your grill or a heavy skillet over medium-high heat. Once hot, carefully place the marinated steak on the grill. Cook it for about 4-5 minutes per side, depending on your desired doneness.
- Rest the steak: After cooking, remove the steak and let it rest for 5-10 minutes.
- Toast the Texas toast: While the steak is resting, place the Texas toast on the grill or in a toaster. Cook until golden brown and crispy.
- Assemble: Slice the rested meat against the grain into thin strips. Top each piece of toasted bread with the carne asada, sprinkle generous amounts of chopped cilantro on top, and serve while warm.
Notes
Marinate the steak the night before for added flavor. Feel free to customize toppings or substitute meat for a vegetarian option.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Grilled Beef, Texas Toast, Flank Steak, Comfort Food, Summer Recipe