Carne Asada from Pappasito's Cantina features tender, marinated grilled steak infused with smoky spices and served with fresh cilantro and lime, presenting a juicy, flavorful dish with a vibrant, charred exterior.
Equipments
- Grill or grill pan
- Tongs
- Mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Measuring spoons
- Meat thermometer (optional)
- Serving platter
- Aluminum foil (optional, for resting)
Ingredients
- 2 lbs flank steak
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup chopped fresh cilantro
- 3 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon onion powder
- Fresh cilantro, for garnish
- Lime wedges, for serving
Use fresh lime and orange juices for authentic tang and sweetness that balance the savory soy sauce and Worcestershire in the marinade. Ensuring the flank steak is well-coated with spices like cumin, chili powder, smoked paprika, and crushed red pepper flakes helps achieve that signature smoky, charred flavor. Marinate the steak for at least 2 hours or overnight to enhance tenderness and depth of flavor. When grilling, monitor your meat's internal temperature if possible, aiming for medium-rare to maintain juiciness. Your Carne Asada from Pappasito's Cantina copycat menu will deliver a vibrant and flavorful steak experience that rivals the original.
Instructions
- Combine lime juice, orange juice, soy sauce, vegetable oil, Worcestershire sauce, chopped cilantro, minced garlic, kosher salt, black pepper, cumin, chili powder, smoked paprika, red pepper flakes, and onion powder in a mixing bowl; whisk thoroughly.
- Place flank steak in a large resealable bag or shallow dish and pour marinade over steak.
- Seal or cover, refrigerate, and marinate for at least 4 hours or overnight.
- Preheat grill or grill pan to high heat.
- Remove steak from marinade; discard excess marinade.
- Pat steak dry with paper towels.
- Grill steak 4–6 minutes per side for medium-rare, turning with tongs.
- Use a meat thermometer to check doneness (130–135°F for medium-rare), if desired.
- Transfer steak to a cutting board; tent with foil and rest 5–10 minutes.
- Slice steak thinly against the grain with a chef’s knife.
- Arrange on serving platter; garnish with fresh cilantro.
- Serve with lime wedges.
Substitution
Carne Asada from Pappasito's Cantina copycat menu can be adapted using skirt steak if flank steak is unavailable, as it offers similar texture and flavor absorption. You can substitute fresh lime and orange juice with bottled citrus juice, but fresh juice ensures a brighter, more authentic tang. If you don't have a grill, a grill pan works well to achieve the charred exterior that characterizes this dish. Marinating the steak for at least 4 hours or overnight enhances the flavor and tenderness. Use a meat thermometer to cook the steak to your desired doneness, typically medium-rare at 135degF.
Tips
Make sure to pat the flank steak dry before grilling to achieve that perfect charred exterior and prevent steaming. Remember to slice the steak thinly against the grain to ensure tenderness and easier chewing. If you have a meat thermometer, use it to check for medium-rare doneness, aiming for 130-135degF. Letting your steak rest tented with foil for 5-10 minutes allows the juices to redistribute, keeping your carne asada juicy and flavorful.
Nutritions
Carne Asada from Pappasito's Cantina offers a rich source of protein from the flank steak, essential for muscle repair and growth. The marinade ingredients like lime juice and fresh cilantro provide antioxidants and vitamins, enhancing nutrient intake while adding vibrant flavors. Spices such as cumin, chili powder, and smoked paprika contribute antioxidants and may support metabolism. Your meal benefits from a balanced combination of protein, healthy fats from vegetable oil, and the immune-boosting properties of garlic and fresh herbs.
Storage
To preserve your Carne Asada's flavor and tenderness, wrap the grilled steak tightly in aluminum foil and store it in an airtight container in the refrigerator. Keep the meat chilled at or below 40degF and consume within 3 to 4 days for optimal taste and safety. Reheat gently on a grill or grill pan to maintain the juicy, smoky texture without drying out the steak.
Variation or Alternatives
For a variation, substitute flank steak with skirt steak or ribeye for a richer flavor and slightly different texture. You could replace orange juice with pineapple juice to add a natural sweetness and tenderizing effect. If you prefer a smoky aroma without a grill, try searing the steak in a cast iron skillet and finishing it under a broiler for a charred crust. You might also swap vegetable oil with avocado oil for a higher smoke point and a subtle buttery taste in your Carne Asada.
Allergies
Carne Asada from Pappasito's Cantina contains soy sauce and Worcestershire sauce, which may trigger soy or fish allergies in sensitive individuals. The dish also includes garlic, chili powder, and various spices that could cause reactions in people with specific spice allergies. You should inform the restaurant of any dietary restrictions to avoid potential allergens.
Why this recipe?
Pappasito's Cantina Carne Asada menu is celebrated for its tender, marinated skirt steak seasoned with a unique blend of Mexican spices and char-grilled to perfection. The juicy, flavorful meat pairs perfectly with traditional sides like warm tortillas, fresh guacamole, and zesty salsa, creating an authentic Tex-Mex experience. Trying to make the copycat recipe at home allows you to recreate the restaurant's bold flavors and enjoy a high-quality, customizable meal without the wait. Your taste buds will appreciate the rich, smoky essence and satisfying texture that make this dish a beloved favorite.