Carne Asada - Hybrid Version

Sources:

Bold flavor, deep char, and flexible enough for tacos or a steak platter.

This Carne Asada combines the best of two approaches: a citrus-herb marinade that infuses the meat with bold, fresh flavor, and a dry-brining technique that guarantees deep char and juicy texture. Choose between flank or skirt steak, marinate overnight or brine for under an hour, and finish with garlic and lime. The result is a flexible recipe that works equally well for street tacos or a grilled steak platter.

Note: I worked with ChatGPT to develop this "recipe" by combining the two sources above. ChatGPT can produce unpredictable results. You have been warned.

Ingredients (serves 6–8)

Choose your cut:

2 lb flank steak (leaner, more structured)
or 2 lb skirt steak (richer, more flavorful, cooks faster)
or sirloin flap meat as substitute

For marinade (Natasha-inspired):

1/4 cup lime juice (2–3 limes)
1/4 cup orange juice
1/4 cup soy sauce (or tamari for gluten-free)
3 tbsp olive oil
1 cup chopped cilantro
5–7 garlic cloves, finely chopped
2 tsp chili powder
1 tsp cumin
1 tsp salt

For dry brine (ATK-inspired option):

2 tsp kosher salt
3/4 tsp ground cumin

Finishing touches (from both):

1 garlic clove, smashed (for rubbing)
lime wedges, cilantro, diced onion
small corn tortillas (if making tacos)

Method

Step 1: Seasoning (choose your path) 1. Marinated flavor route (Natasha):

Mix marinade ingredients in a shallow dish or zip bag. Add steak, coat well, cover, and refrigerate 6 hours to overnight, flipping once.

2. Dry brine route (ATK):

Mix kosher salt and cumin. Sprinkle evenly on both sides of steak. Place on wire rack over baking sheet, refrigerate uncovered 45 minutes to 24 hours.

Option: Do a half-and-half — marinate briefly (2–3 hours) after a light dry brine for depth and char.

Step 2: Grill setup

Charcoal: For max char, corral coals with a cut aluminum roasting pan (ATK method).
Gas grill: Preheat all burners on high, about 15 minutes.
Target heat: very hot grates, lightly oiled.

Step 3: Cooking

Grill steak 2–5 minutes per side (time depends on cut and heat).
Aim for 130–135°f for medium-rare (juiciest), or 145°f for medium.
Tent loosely with foil and rest 5–10 minutes.

Step 4: Flavor finish

For garlic lovers: Rub the rough crust with a smashed garlic clove while resting (ATK method).
For citrus lovers: Squeeze fresh lime over just before slicing (both recipes).

Step 5: Serving

Slice thinly against the grain into 1/4-inch slices.
For tacos: serve with corn tortillas, cilantro, onion, lime.
For platters: serve with refried beans, salsa, enchiladas, or rice.

Why this works

Flavor depth: The marinade adds citrus, herbs, and garlic.
Char and juiciness: Dry brine (or salt from soy) ensures browning and moisture retention.
Flexibility: You can steer toward taco night or steak platter depending on sides.
Choice: Offers two seasoning paths plus optional hybrid.

Formatted to Recipe Style Guide on 10:44, 13 September 2025 (PDT) by ChatGPT