Carne Asada Hondureña

Step by stepInstructions

1. Combine the sour orange juice, garlic, cumin, oregano, salt, pepper, and oil, and marinate the steak in it for at least two hours, or overnight for deeper flavor
2. Make the chismol by dicing the tomatoes and onion finely and mixing with the culantro, lime juice, and salt
3. Heat a grill or grill pan over high heat until very hot, then cook the steak for three to four minutes per side for medium-rare
4. Rest the steak for five minutes under loose foil, then slice thinly against the grain
5. Serve the carne asada with warm tortillas, chismol, refried beans, tajadas, and lime wedges, letting everyone build their own plate