Entree: Colombia – Antioquia – Carne Asada Antioqueña (Antioquian-style grilled marinated beef served with a bright herb sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) flank steak or skirt steak, whole
- 1/2 cup (120 ml) fresh orange juice
- 2 tbsp (30 ml) fresh lime juice
- 3 tbsp (45 ml) vegetable oil
- 4 garlic cloves, minced
- 1 tsp ground cumin (2 g)
- 1 tsp dried oregano (1 g)
- 1 tsp ground achiote or annatto powder (optional) (2 g)
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (30 ml) white vinegar
- 1/2 cup (120 ml) finely chopped fresh cilantro
- 1/4 cup (60 ml) finely chopped fresh parsley
- 3 scallions, finely chopped
- 1 small jalapeño or ají dulce, seeded and minced (optional)
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 small red onion, thinly sliced (for serving)
- Warm arepas or crusty bread for serving

Instructions

1. Combine orange juice, lime juice, vegetable oil, minced garlic, cumin, oregano, achiote (if using), 1 tsp kosher salt and 1/2 tsp black pepper in a bowl; whisk to make the marinade.
2. Place the steak in a shallow dish or resealable bag, pour the marinade over the meat, turn to coat, and refrigerate for at least 2 hours or up to overnight.
3. Meanwhile make the salsa: in a bowl stir together vinegar, cilantro, parsley, scallions, jalapeño (if using), olive oil, and a pinch of salt and pepper; adjust acidity and salt to taste and set aside.
4. Remove steak from fridge 30 minutes before cooking to come toward room temperature and shake off excess marinade; pat dry with paper towels.
5. Preheat a grill or heavy cast-iron skillet to high heat and oil the grates lightly. Sear the steak 3–5 minutes per side for medium-rare depending on thickness, or longer to desired doneness.
6. Transfer steak to a cutting board, let rest 5–10 minutes, then slice thinly against the grain. Serve topped with the fresh herb salsa, sliced red onion, and arepas or bread.