Carne Asada

Method

1. 1

   Mix the marinade

   Whisk the lime juice, orange juice, olive oil, garlic, cumin, oregano, chilli powder, salt and pepper for 30 seconds at room temperature, until evenly combined.

2. 2

   Marinate the steak

   Coat the steak in the marinade, cover and refrigerate for 30 minutes to 2 hours, turning once, until evenly coated.

3. 3

   Heat the cooking surface

   Heat a heavy frying pan or barbecue over high heat for 5 minutes, until very hot and lightly smoking, about 230°C (450°F) at the surface.

4. 4

   Prepare the steak

   Lift the steak from the marinade, discard the marinade, scrape off any clinging garlic and pat the steak dry with paper towels.

5. 5

   Sear the steak

   Sear in a single layer over high heat, in batches if needed, for 3 to 5 minutes per side, until deeply browned and 63°C (145°F) in the thickest part.

6. 6

   Rest the steak

   Rest the cooked steak on a clean board for 3 minutes, until the juices settle.

7. 7

   Slice the steak

   Slice the rested steak thinly across the grain, until each piece has short, visible muscle fibres.

8. 8

   Garnish and serve

   Scatter the chopped coriander over the sliced steak just before serving.

Tips

• Marinate for no longer than 2 hours, as citrus can soften the steak too much.
• Cook in batches if the steak will not fit in a single layer, and let the pan return to very hot between batches.
• Keep raw meat and its marinade away from ready-to-eat foods, and discard the used marinade.
• Use a clean board for resting and slicing the cooked steak.

Swaps

• Choose skirt steak or flank steak, depending on availability.
• Replace the dried oregano with 1 tbsp finely chopped fresh oregano.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Serve cold in tacos or salads, or reheat gently until hot throughout.