Smoky Carne Asada

This smoky grilled carne asada is a summer favorite, perfect for taco lovers. The bold marinade blends Chipotle and Mesquite Hickory Smoke Infused Olive Oils with Honeybell Orange White Balsamic for a fiery, sweet, and smoky flavor. Mixed with garlic, chili powder, cumin, and oregano, it creates a deeply seasoned, juicy steak.

Serves 6 

Ingredients: 

Marinade: 

1 tablespoon Chipotle Infused Olive Oil 

1 tablespoon Mesquite Hickory Smoke Infused Olive Oil 

2 tablespoons Honeybell Orange White Balsamic 

1 tablespoon soy sauce 

1 tablespoon brown sugar 

1 tablespoon Apple Cider Vinegar 

3 garlic cloves, peeled and minced 

1 teaspoon chili powder 

1 teaspoon ground cumin 

1 teaspoon dried oregano 

1 ½ to 2 pound flank steak or skirt steak 

For assembling tacos, serve with guacamole, pico de gallo, lime wedges, and tortillas. 

Instructions 

Place Chipotle Infused Olive Oil, Mesquite Hickory Smoke Infused Olive Oil,  Honeybell Orange White Balsamic, soy sauce, brown sugar, apple cider vinegar, garlic cloves, chili powder, cumin, and oregano in a medium bowl, whisk to combine the marinade. 

Cover the steak in the marinade, cover, and refrigerate for 8 hours or overnight. 

Preheat a gas grill to medium-high heat or prep coals for a charcoal grill (lightly brush the grill grates with olive oil to prevent sticking). 

Once hot, remove the steak from the marinade, and place on the grill. Cook for 3 to 5 minutes per side or until the internal temperature reaches 130-135°F for medium rare. 

Remove the steak from the grill and set aside to rest for 15 minutes before slicing. Serve the steak with an assortment of sides for assembling tacos.