Carne Asada marinade usually contains some citrus but I like mine very citrusy. Adding Ponzu might seem an odd choice, using an Asian ingredient for a Mexican dish, but it really works well. Every time I make it it turns out tender, flavorful, citrusy, and even my daughter who doesn’t like steak devours it.
If you don’t have Ponzu on hand you could substitute soy sauce and a little more lime juice. It is fairly readily available though and worth keeping on hand. I like to buy it at the Asian market where it is usually very inexpensive but most grocery stores that have an Asian aisle will carry it.
I usually serve this in corn street tacos with salsa and radishes but we loved it in taco salad as well (and I’m sure pretty much any way would be good!) I usually make a double batch then use it for 2 meals we like it so much!
You could cook it in a skillet but if you aren’t able to grill a grill pan or broiling would probably be better.
Citrus Carne Asada
Ingredients
- 2 pounds carne asada (or thinly sliced steak)
- 1/4 cup ponzu
- 1/4 cup lime juice
- 2 Tablespoons lemon juice
- 6 garlic cloves, smashed
- 1 1/2 teaspoons ancho powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
Instructions
- Combine everything in a ziplock bag, making sure to separate the slices of steak. You could also use a container but the marinade will work better in a bag. Squeeze as much air out of bag as possible then seal and refrigerate for 4-6 hours.
- Remove steak from marinade and grill over medium high heat.
- Slice thinly and serve with additional lime wedges if desired.
Ear Pinning Salt Lake City
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