Flank steak seasoned with a marinade of freshly squeezed citrus, cilantro and a bit of spice comprises this essential Latin American dish. Finishing the steak with a quick sear in a hot pan makes it simply irresistible. You can serve the steak any way you like either as tacos, in a bowl, over lettuce as a salad or even by itself.

Carne Asada

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 5
  • Difficulty: 3 hours and 25 minutes
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  • ½ cup chopped fresh cilantro leaves
  • ⅓ cup vegetable oil, plus 1 tbsp divided
  • ¼ cup soy sauce
  • 1 orange, juiced
  • 1 lime, juiced, plus extra wedges for garnish
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1½ pounds flank steak


1) Whisk together 1/2 cup chopped cilantro, 1/3 cup vegetable oil, 1/4 cup soy sauce, juice from 1 orange, juice from 1 lime, 4 garlic cloves, 1 jalapeño, 1 tsp cumin, and 1 tsp chili powder in a large bowl. Set aside ½ cup sauce for Step 4. 

2) Sprinkle 1 1/2 lbs steak liberally with kosher salt and pepper. Place steak in a vacuum bag and pour remaining marinade over the steak. Place steak in a Suvie pan, fill pan with water to cover, and insert pan in the bottom zone of Suvie. Enter cook settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Sous Vide at 125°F for rare, 130°F for medium rare, 140°F for medium, 3 hours 

Top Zone: None

3) Remove steak from the bag and pat dry liberally with paper towels. Heat 1 tbsp vegetable oil in a cast-iron pan over high heat. Once the oil begins to smoke and shimmer, add the steak and sear until well browned, about 30 seconds to 1 minute per side. 

4) Remove the steak from the pan and transfer to a cutting board. Slice steak into 1/2 inch thick pieces. Pour remaining marinade over the steak and serve.


Nutritional Information per serving (5 servings per recipe): Calories 357, Total Fat 25.8g, Total Carbohydrates 4.2g, Total Sodium 118mg, Total Protein 29.3g

CategoriesBeef Dinner Mexican
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carolyn sechler
carolyn sechler
10 months ago

So delicious. And only 2.5 hours to sous vide to perfect medium rare

Last edited 10 months ago by carolyn sechler
Tammy Haefs
Tammy Haefs
5 months ago

I agree the time on the recipe is not enough

Caroline Pierce
Caroline Pierce
5 months ago
Reply to  Tammy Haefs

Hi Tammy, thanks for the feedback, I’ve increased the cook time from 1 to 3 hours.

carolyn sechler
carolyn sechler
10 months ago


Last edited 10 months ago by carolyn sechler
9 months ago

Very good!

7 months ago

This was pretty good. I used a larger sized flank steak, and it was harder to fit all parts underwater. The recipe book says sous vide at 135° for med rare, but the blog recipe says 130°. I used 130 and had to use the sear time to make it a little more done in the middle. But it turned out really nice.