Carne Asada Hondureña — Print Recipe

Thin-cut beef steak marinated in citrus, garlic, and cumin, then grilled over charcoal until smoky and charred. Served with chimol salsa and tortillas.

Ingredients

800g beef skirt or flank steak, thinly sliced
4 cloves garlic, minced
Juice of 3 sour oranges or 2 limes
1 tsp ground cumin
1 tbsp vegetable oil
Salt and pepper
Corn tortillas for serving
Chimol salsa for serving

Instructions

1 Pound steaks to even thickness if needed. Combine garlic, citrus juice, cumin, oil, salt, and pepper in a bowl.
2 Marinate the steaks for at least thirty minutes, or up to four hours in the refrigerator for deeper flavor.
3 Grill over high heat, preferably charcoal, for two to three minutes per side until well charred but still juicy inside.
4 Let meat rest five minutes, then slice against the grain into strips.
5 Serve with warm tortillas, chimol salsa, and refried beans on the side.

Did You Know?

Hondurans prefer sour orange juice for marinating carne asada, and many families have a sour orange tree in their yard specifically for this purpose.