Carne Asada

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Carne Asada to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Carne Asada, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 20 Ounce top sirloin steak
• 2 Tablespoon Vegetable oil
• 1/2 Teaspoon Dried leaf oregano, crushed
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Coarsely ground pepper
• 1/4 Cup Orange juice
• 1 Tablespoon Lime juice
• 2 Teaspoon Cider vinegar
• 2 Orange slices, 1/2" thick

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place steak in a shallow glass baking dish

Step 2: Technique & Execution

Rub with oil on each side

Step 3: Technique & Execution

Sprinkle with oregano, salt and pepper

Step 4: Technique & Execution

Sprinkle orange juice, lime juice, and vinegar over the steak

Step 5: Technique & Execution

Cover and refrigerate overnight for best flavor or several hours, turning occasionally

Step 6: Technique & Execution

To cook, bring meat to room temperature