Carne Asada

Here is our interpretation of a Mexican favorite. The thinly sliced flavorful beef is traditionally served with rice and beans or as a filling for tacos.


1 1/4 pounds skirt or flank steak


2 cloves garlic, minced

1 small jalapeno, minced

1/2 cup fresh orange juice

juice of 1 lime


1/4 cup olive oil

1/2 cup fresh cilantro leaves, finley chopped

1/4 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon coarse black pepper

pinch of red pepper flakes

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Place steak in a 9×13-inch glass baking dish.
In a small bowl whisk together all marinade ingredients. Pour over steak, cover tightly with plastic wrap and let marinate in the refrigerator for 4 – 8 hours.
Remove from marinade. Discard marinade. Place steak on a preheated oiled grill and cook about 3 minutes per side or until medium-rare. Do not overcook or the steak will become tough.
Let rest for 5 minutes and then slice thinly across the grain.
Serves: 4