Description
Traditional Nicaraguan-style grilled beef marinated in citrus and spices, creating a flavorful, tender meat dish perfect for family gatherings and celebrations. This authentic recipe brings the taste of Nicaragua to your backyard grill.
Ingredients
For the Marinade
- 1/2 cup Naranja Agria (sour orange juice) or 1/4 cup orange juice plus 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
For the Meat
- 2 pounds flank steak or skirt steak
- Salt and pepper to taste
For Serving (Traditional Accompaniments)
- White rice
- Gallo pinto (Nicaraguan rice and beans)
- Fresh lime wedges
- Crema (Nicaraguan sour cream)
- Chopped cilantro
- Sliced tomatoes
- Sliced avocados
- Fresh corn tortillas
Instructions
Preparing the Marinade
- In a large bowl, combine:
- Sour orange juice (or orange and lime juice mix)
- Minced garlic
- Chopped onion
- Worcestershire sauce
- Vegetable oil
- Ground cumin
- Dried oregano
- Black pepper
- Salt
- Mix well until all ingredients are thoroughly combined.
Marinating the Meat
- Place meat in a large glass or plastic container.
- Pour marinade over the meat:
- Ensure meat is completely covered
- Turn to coat both sides
- Cover and refrigerate:
- Minimum 4 hours
- Preferably overnight
- Turn meat occasionally
Grilling Instructions
- Remove meat from refrigerator 30 minutes before grilling.
- Prepare grill:
- Heat to high (450-500°F)
- Clean and oil grates
- Remove meat from marinade:
- Discard marinade
- Pat meat dry with paper towels
- Season with additional salt and pepper if desired
- Grill the meat:
- For medium-rare: 4-5 minutes per side
- For medium: 5-6 minutes per side
- Internal temperature should reach:
- Medium-rare: 135°F
- Medium: 145°F
- Rest the meat:
- Place on cutting board
- Tent loosely with foil
- Let rest 10 minutes
- Slice against the grain:
- Cut thin strips
- Angle knife at 45 degrees
Notes
- Traditional cut is falda (flank steak), but skirt steak works well
- Charcoal grilling provides most authentic flavor
- Don’t overcook – Nicaraguan style is typically medium-rare
- Fresh citrus juice preferred over bottled
- Prep Time: 4 hours (includes marinating)
- Cook Time: 15-20 minutes
- Category: Dinner
- Cuisine: Nicaraguan
Nutrition
- Serving Size: 6-8 servings
- Calories: 280
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Cholesterol: 90mg
Keywords: Carne Asada, Nicaraguan, Grilled Beef, Nicaraguan Carne Asada