Craving authentic carne asada that's both delicious and surprisingly simple? Get ready to unlock the secrets to tender, flavorful grilled beef, perfect for tacos, burritos, or savoring all on its own.
The key? A vibrant marinade packed with citrus, garlic, and cilantro that will make your tastebuds sing!
What Is Carne Asada?
Think of it as beef that's been hanging out in a marinade, getting a flavor bath, if you will. This bath makes it super tender and tasty. It's traditionally made with flank or skirt steak, which are awesome cuts for soaking up all that good stuff. Similar to barbacoa, which is slow-cooked until incredibly tender, carne asada benefits from time to allow the flavors to fully develop and the meat to become exceptionally tender.
You know what's great? You can use carne asada in all sorts of ways. Tacos? Absolutely! Burritos? Yes, please! On rice? You betcha! Or even on a salad if you're feeling, you know, healthy-ish! It's versatile – like a culinary chameleon!
Don't overcook it, though; nobody likes chewy beef—unless you enjoy working your jaw out!
Ingredients You'll Need
I've organized what you'll need into two sections: the marinade and the cooking.
For the marinade, you'll need garlic—4 cloves, minced. Get ready to juice some oranges and limes; you'll want 1/2 cup of orange juice and 1/4 cup of lime juice. Grab a cup of finely chopped cilantro! Half a teaspoon of salt and 1/4 teaspoon of black pepper go in next, followed by 1/4 cup of olive oil. A finely minced jalapeno adds a kick, and last, 2 tablespoons of clear-ish vinegar—white or cider work great. Consider adding a touch of Worcestershire sauce alongside the vinegar for an umami depth.
For the cooking part, grab some oil. Now, for the star: 750g to 1.2kg of skirt or flank steak.
Don't forget the taco fixings! Tortillas, avocado slices, Pico de Gallo, more cilantro, and lime wedges. You've got options!
Making the Marinade
Making the marinade is simpler than trying to fold a fitted sheet—trust me! First, I mince four cloves of garlic. Then, I grab a large zip-lock bag—it's gonna be our flavor town express!
Next, I add half a cup (that's 125 ml) of orange juice, plus a quarter cup (65 ml) of lime juice—about two limes should do it. I toss in one cup of finely chopped coriander, half a teaspoon of salt, and a quarter teaspoon of black pepper. Don't forget a quarter cup of olive oil (65 ml)!
I finely mince one jalapeño for a little kick and add two tablespoons of white vinegar. Now, I mix all these goodies in the bag—like giving it a flavor massage!
Your steak awaits this bath of amazingness—let's not keep it waiting!
Grilling the Carne Asada
Now, about grilling the carne asada—it's steak-cooking time! Get your grill smoking hot, I mean really hot, brushing it with oil first, of course!
We're aiming for a nice sear, so high heat is our friend. Don't be shy! If you're using a skillet, crank that heat up, too. Make sure you got your fan turned on.
Cook skirt steak for about 3 minutes per side for rare, you can go for 4 minutes if medium rare is your thing. Flank steak? Make it 4 minutes for rare, 5 for medium rare. But seriously, let's not go past medium. Nobody wants chewy steak!
Once it's grilled to perfection, pull it off – let the meat sit on a plate loosely tented with foil while it rests up–5 minutes it should be!
Serving Suggestions
With your beautifully grilled carne asada now rested, it's time to make serving suggestions—think of it as showtime for your taste buds! I always think of tacos first. Warm up some tortillas – corn or flour, you do you. Then, load 'em up with slices of that juicy carne asada, some avocado, or a spoonful of pico de gallo.
But hey, don't stop there! I'm fond of burritos, too. Instead of tortillas, grab a bigger flour tortilla. Layer the meat with rice, beans, cheese and whatever else you fancy. Roll it up tight, and there you have it – a fiesta in your hand! You can always serve up simple over a bed of rice. Dress it up as you like!
Short Recipe Version
Carne Asada
Prep time: 30 minutes (or overnight)
Cook time: 10-15 minutes
Servings: 6
Ingredients:
- 2 lbs Flank or Skirt Steak
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- 1/4 cup Olive Oil
- 4 cloves Garlic, minced
- 1 Jalapeño, minced (optional)
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Oregano
- Salt and Pepper to taste
Instructions:
- Marinate steak in orange juice, lime juice, olive oil, garlic, jalapeño (optional), cumin, chili powder, oregano, salt, and pepper for at least 30 minutes, or overnight.
- Preheat grill to high heat.
- Grill steak for 5-7 minutes per side for medium-rare, or longer depending on desired doneness.
- Let rest for 10 minutes.
- Slice thinly against the grain.
- Serve on warm tortillas with desired toppings.
Nutrition Information (per serving, estimated):
- Calories: 400
- Protein: 40g
- Fat: 25g
- Carbohydrates: 5g