Let’s explore a beloved dish with a twist. We're traveling virtually to the vibrant streets of Mexico, but with a slight detour to the Far East. We're making Carne Asada, a classic Mexican staple known for its robust, smoky flavor. However, our journey today has an unexpected, yet delightful twist: the secret ingredient, Soy Sauce.
Yes, you heard it right! Soy sauce, a condiment native to East Asia, is our secret weapon to level up our Carne Asada. Its unique, umami-rich character will add an unparalleled depth of flavor to our dish. Now, if you're ready, let's get started!
- For the Marinade
2 lbs. flank or skirt steak
3 tablespoons soy sauce
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup olive or avocado oil
4 cloves garlic, minced
1 jalapeno, minced
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper to taste
- For Serving
Corn or flour tortillas
Fresh cilantro, chopped
Pico de gallo or salsa
Marinate the Steak: In a large bowl, combine soy sauce, orange juice, lime juice, olive oil, minced garlic, minced jalapeno, chopped cilantro, ground cumin, oregano, salt, and pepper. Mix all the ingredients until well combined.
Place the steak in a Ziplock bag and pour in the marinade, making sure every part is covered. Seal the bag and remove any excess air and place in the refrigerator for at least 3 hours. For best results, let it marinate overnight to allow the flavors to really seep into the meat.
Preheat the Grill (charcoal preferred): When you're ready to cook, preheat your grill to high heat. If you're using a charcoal grill, wait until the coals are covered with white ash. This is the ideal grilling temperature.
Grill the Steak: Remove the steak from the marinade, shaking off any excess. Place the steak on the hot grill and cook for about 3-5 minutes on each side for medium-rare. The high heat will seal in the juices and give the steak a nice, smoky flavor. Adjust the cooking time if you prefer your steak more or less done.
Rest the Meat: Once cooked to your desired doneness, remove the steak from the grill and place on a tray and let it rest for about 10 minutes. This allows the juices to redistribute throughout the steak, making it even more succulent.
Slice the Steak: After resting, slice the steak against the grain with your Aura California knife. This ensures that each piece is tender and easy to chew.
Serve and Enjoy: Serve the sliced Carne Asada on warm tortillas, garnished with fresh cilantro, diced onions, sliced avocados, and a squeeze of lime. Don't forget the pico de gallo or your favorite salsa.
Incorporating soy sauce into the Carne Asada marinade imbues the meat with a deeper, more complex flavor profile. The soy sauce enhances the natural flavors of the beef while adding its signature umami touch. It's a small change, but it makes a world of difference.