Carne Asada Flap Meat with Grilled Onions
Carne Asada Flap Meat with Grilled Onions
Ingredients
For the Carne Asada
- 1 1/2 pounds flap meat, skirt steak or flank steak also works
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup olive oil
- 1/4 cup cilantro, chopped
- 4 garlic, cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
For the Grilled Onions
- 2 yellow onions, large, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the carne asada marinade: In a large bowl or a resealable plastic bag, combine the orange juice, lime juice, 1/4 cup olive oil, chopped cilantro, minced garlic, chili powder, ground cumin, dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Mix well to combine.
⏱️ 5 min
- 2
Add the flap meat to the marinade, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably 4-8 hours, to allow the flavors to meld. Do not marinate for longer than 8 hours, as the citrus can start to break down the meat too much.
⏱️ 10 min
- 3
While the meat is marinating, prepare the onions: In a medium bowl, toss the sliced yellow onions with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 4
Preheat your grill to medium-high heat (around 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425
- 5
Place the seasoned onion slices directly on the preheated grill. Grill for 5-7 minutes per side, or until they are tender, slightly charred, and caramelized. Remove from the grill and set aside.
⏱️ 15 min•🌡️ 425
- 6
Remove the flap meat from the marinade, discarding any excess marinade. Place the meat on the hot grill. Grill for 3-5 minutes per side for medium-rare, or longer for desired doneness. Flap meat cooks quickly, so watch it closely.
⏱️ 10 min•🌡️ 425
- 7
Once cooked, transfer the carne asada to a cutting board and tent loosely with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
⏱️ 10 min
- 8
Slice the rested carne asada against the grain into thin strips. Serve immediately with the grilled onions. This dish is excellent served with warm tortillas, rice, and beans.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Carne Asada Flap Meat with Grilled Onions
Ingredients
For the Carne Asada
- 1 1/2 pounds flap meat, skirt steak or flank steak also works
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup olive oil
- 1/4 cup cilantro, chopped
- 4 garlic, cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
For the Grilled Onions
- 2 yellow onions, large, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the carne asada marinade: In a large bowl or a resealable plastic bag, combine the orange juice, lime juice, 1/4 cup olive oil, chopped cilantro, minced garlic, chili powder, ground cumin, dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Mix well to combine.
⏱️ 5 min - 2
Add the flap meat to the marinade, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably 4-8 hours, to allow the flavors to meld. Do not marinate for longer than 8 hours, as the citrus can start to break down the meat too much.
⏱️ 10 min - 3
While the meat is marinating, prepare the onions: In a medium bowl, toss the sliced yellow onions with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 4
Preheat your grill to medium-high heat (around 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425 - 5
Place the seasoned onion slices directly on the preheated grill. Grill for 5-7 minutes per side, or until they are tender, slightly charred, and caramelized. Remove from the grill and set aside.
⏱️ 15 min•🌡️ 425 - 6
Remove the flap meat from the marinade, discarding any excess marinade. Place the meat on the hot grill. Grill for 3-5 minutes per side for medium-rare, or longer for desired doneness. Flap meat cooks quickly, so watch it closely.
⏱️ 10 min•🌡️ 425 - 7
Once cooked, transfer the carne asada to a cutting board and tent loosely with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
⏱️ 10 min - 8
Slice the rested carne asada against the grain into thin strips. Serve immediately with the grilled onions. This dish is excellent served with warm tortillas, rice, and beans.
⏱️ 5 min