Carne Asada
Authentic Mexican Carne Asada, featuring thinly sliced flap steak or skirt steak marinated in a vibrant blend of citrus, garlic, and spices, then grilled to perfection over high heat. An essential for any taco night or backyard barbecue.
🧂 Ingredients
- 1 kg Flap steak or skirt steak(Look for well-marbled cuts. If unavailable, flank steak can be substituted.)
- 120 ml Fresh orange juice(About 1 medium orange.)
- 60 ml Fresh lime juice(About 2-3 limes.)
- 6 cloves Garlic cloves(Peeled and roughly chopped.)
- 2 Jalapeño peppers(Stems removed. For less heat, remove seeds and membranes. Roughly chopped.)
- 1/2 cup Fresh cilantro(Packed, leaves and tender stems.)
- 1 tsp Ground cumin
- 1 tsp Kosher salt
- 1/2 tsp Black pepper(Freshly ground preferred.)
- 2 tbsp Vegetable oil or other high-heat oil(For grilling.)
- 12 Corn tortillas(For serving.)
- for serving Pico de gallo(Or your favorite salsa.)
- for serving Lime wedges
👨🍳 Instructions
- 1
Prepare the Marinade: In a blender or food processor, combine the orange juice, lime juice, chopped garlic, jalapeños, cilantro, cumin, salt, and pepper. Blend until smooth. The mixture should be vibrant green with flecks of herbs and peppers.
⏱️ 5 minutes - 2
Marinate the Steak: Place the flap or skirt steak in a large resealable plastic bag or a non-reactive dish. Pour the marinade over the steak, ensuring it is fully coated. Massage the marinade into the meat. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours). Do not marinate for longer than 24 hours, as the citrus can begin to 'cook' the meat, affecting its texture.
⏱️ 2-24 hours - 3
Preheat the Grill: Prepare your grill for high-heat cooking. Aim for a temperature of 230-260°C (450-500°F). If using a charcoal grill, arrange coals for direct high heat. If using a gas grill, turn burners to high.
- 4
Grill the Steak: Remove the steak from the marinade, letting any excess drip off. Discard the used marinade. Lightly brush the grill grates with oil to prevent sticking. Place the steak on the hottest part of the grill. Sear for 5-7 minutes per side for medium-rare, or until a deep char forms on the outside and the internal temperature reaches 55-57°C (130-135°F). Adjust time based on steak thickness and desired doneness. The goal is a good char on the exterior while keeping the inside tender and slightly pink.
⏱️ 10-15 minutes - 5
Rest and Slice: Transfer the grilled steak to a cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring tenderness. Slice the steak thinly against the grain. The grain will appear as lines running through the meat; slice perpendicular to these lines.
⏱️ 5-10 minutes - 6
Serve: Warm the corn tortillas. Serve the sliced carne asada immediately with warm tortillas, pico de gallo, and lime wedges on the side. Enjoy as tacos or as part of a larger meal.
💡 Pro Tips
- ✓Marinating Time: For best results without compromising texture, marinate between 2 and 24 hours. Longer marination can make the meat mushy due to the acidity.
- ✓Grill Temperature: A very hot grill is crucial for achieving the signature char and smoky flavor of carne asada.
- ✓Slicing Technique: Always slice thinly against the grain for maximum tenderness. This is the most important step for a pleasant eating experience.
- ✓Meat Choice: While flap and skirt steak are traditional, flank steak is a good alternative. Ensure the cut has good marbling for flavor and juiciness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add Cebollitas: Grill whole scallions (cebollitas) alongside the steak and serve with it.
- Marinade Additions: A splash of soy sauce or a pinch of Mexican oregano can add depth to the marinade.
- Serving Style: Serve not just as tacos, but also over rice, in burritos, or as a main course with sides.
🏷️ Tags
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