Carne Asada is a vibrant Mexican cuisine staple known for its simple preparation and profound flavors. This dish features thinly sliced beef, typically skirt or flank steak, marinated in a zesty blend of lime juice, garlic, and spices, then grilled over an open flame to achieve a perfect char. The result is meat that’s not just tender and juicy but richly seasoned, with a smoky, irresistible aroma.
Commonly served sliced with fresh tortillas, salsa, and a squeeze of lime, carne asada is the centerpiece of many family barbecues and social gatherings. It’s not just about eating; it’s an event that brings people together to enjoy good food and good times. Whether tucked into tacos, topped on salads, or enjoyed straight off the grill, carne asada offers a taste of Mexican culinary tradition that’s both deliciously satisfying and deeply communal.
AuthorJulia ForesekCategorybeef, Main Course, MexicanDifficultyBeginnerPrepare the Marinade:
In a bowl, combine olive oil, soy sauce, lime juice, orange juice, minced garlic, minced jalapeño, cumin, chili powder, black pepper, and chopped cilantro. Whisk together until well blended.
Marinate the Steak:
Place the steak in a large resealable bag or shallow dish. Pour the marinade over the steak, making sure it's well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 3-4 hours, to allow the flavors to penetrate the meat.
Grill the Steak:
Preheat your grill to high heat. Remove the steak from the marinade, letting excess drip off (discard the remaining marinade). Grill the steak for about 3-5 minutes on each side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).
Rest and Slice:
Let the steak rest for about 5-10 minutes after grilling. This helps the juices redistribute throughout the meat, making it more tender and flavorful. Slice the steak against the grain into thin strips.
Serve:
Serve the carne asada with warm tortillas and your choice of toppings like sliced avocado, chopped cilantro, diced onions, salsa, and lime wedges. This allows guests to assemble their own tacos or enjoy the meat as they prefer.
Ingredients
Directions
Prepare the Marinade:
In a bowl, combine olive oil, soy sauce, lime juice, orange juice, minced garlic, minced jalapeño, cumin, chili powder, black pepper, and chopped cilantro. Whisk together until well blended.
Marinate the Steak:
Place the steak in a large resealable bag or shallow dish. Pour the marinade over the steak, making sure it's well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 3-4 hours, to allow the flavors to penetrate the meat.
Grill the Steak:
Preheat your grill to high heat. Remove the steak from the marinade, letting excess drip off (discard the remaining marinade). Grill the steak for about 3-5 minutes on each side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).
Rest and Slice:
Let the steak rest for about 5-10 minutes after grilling. This helps the juices redistribute throughout the meat, making it more tender and flavorful. Slice the steak against the grain into thin strips.
Serve:
Serve the carne asada with warm tortillas and your choice of toppings like sliced avocado, chopped cilantro, diced onions, salsa, and lime wedges. This allows guests to assemble their own tacos or enjoy the meat as they prefer.
Notes
Perfect Beverage Pairing:
- Mexican Lager: A light, crisp Mexican lager complements the smoky, spicy flavors of the carne asada.
- Sangria: For a non-beer option, a fruity sangria pairs beautifully with the dish, balancing the robust flavors with its sweet and refreshing profile.
