Colombian Carne Asada

Step 1

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—so they distribute evenly in the marinade.

Step 2

Pour the lime juice, orange juice, minced garlic, cumin, olive oil, salt, and pepper into a large bowl and stir vigorously for 30 seconds until well combined.

Step 3

Pat the beef dry with paper towels, then place it in a large zip-lock bag or shallow dish and pour the entire marinade over it, turning the meat to coat all sides.

Step 4

Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 8 hours—longer marinating time means more tender, flavorful beef.

Step 5

Remove the beef from the refrigerator 15 minutes before grilling so it reaches closer to room temperature and cooks more evenly.

Step 6

Preheat the grill to medium-high heat (you should be able to hold your hand 6 inches above the grates for only 3–4 seconds before it feels too hot).

Step 7

Remove the beef from the marinade, letting excess drip back into the bowl, and place the meat directly on the hot grill grates.

Step 8

Grill for 5–7 minutes without moving the meat, until the underside develops dark brown char marks and releases easily when you lift the edge with tongs.

Step 9

Flip the meat and grill the second side for 5–7 minutes until the internal temperature reaches 130°F on a meat thermometer inserted into the thickest part (for medium-rare).

Step 10

Transfer the beef to a cutting board and let it rest undisturbed for 5–10 minutes so the juices redistribute throughout the meat and it stays juicy when sliced.

Step 11

Slice the beef against the grain (perpendicular to the direction the muscle fibers run) into 0.5-inch-thick strips, using a sharp knife and steady downward pressure.