The Perfect Carne Asada

If you came from Southern Arizona and spent any amount of time in Northern Mexico, it's basically mandatory that you know how to make a Perfect Carne Asada! Lucky for you... I did both of those so here we go!

 

Why I Love This Recipe

If I had to pick one kind of taco to eat for the rest of my life, you better believe it's carne asada. This quick method of cooking beef is perfection. While the actual cooking method is down and dirty and quick, the magic comes from the marinade. Garlic, jalapeño, cilantro and citrus cling to a piece of steak for a few hours before getting a quick cook on the grill. It's perfection when you slice it up against the grain and then pop it into a any kind of taco of your choosing.

Ingredients & Substitutions

• Skirt, flank or flap steak
• Garlic
• Jalapeño
• Cilantro
• Fresh Limes
• Fresh Oranges
• Olive Oil
• Kosher salt and freshly cracked black pepper
• Pico de Gallo
• Guacamole 
• Charred Tortillas 

How to Make

Combine the garlic, jalapeno, cilantro, lime juice, orange juice and olive oil in a blender and blend until smooth. Remove, taste and season as needed. Reserve ¼ cup of the marinade. Place the steak in a large baking dish and cover with the remaining marinade for 4-5 hours.

Heat a grill over high heat (I used my Searwood obviously but your traditional charcoal grill would be perfect too!) and grill the flank steak for 3-5 minutes on each side. Remove from the grill and brush with the remaining marinade before slicing. Let rest for 5-10 minutes and then slice against the grain.  Serve alongside tortillas, Pico de Gallo, Guacamole , cheese or whatever your heart desires!

Tips & Tricks

Making carne asada is all about getting the right flavors and textures. Here are some tips to help you make the perfect carne asada:

1. Choose the Right Cut of Meat

• Best Cuts: Skirt steak and flank steak are traditional choices due to their flavor and tenderness.
• Marbling: Look for a cut with good marbling, as the fat will add flavor and help keep the meat juicy.

2. Marinate Well

• Key Ingredients: Citrus juice (lime or orange), garlic, cilantro, olive oil are essential.
• Time: Marinate the meat for at least 2 hours, but ideally 4-8 hours. Overnight is even better for deeper flavor.

3. Prep the Grill

• High Heat: Carne asada is best cooked over high heat for a good sear and char. Preheat your grill until it’s very hot.

4. Cooking Technique

• Quick Cooking: Due to the thinness of the meat, it cooks quickly. 3-5 minutes per side should be enough for medium-rare, depending on thickness.
• Rest the Meat: Let the meat rest for 5-10 minutes after cooking. This helps the juices redistribute, making the steak more flavorful and tender.

5. Slice Against the Grain

• Slicing: Cut the meat against the grain to ensure it’s tender and easy to chew. Thin slices are usually preferred for carne asada.

6. Serve with Accoutrements

• Toppings: Fresh salsa, guacamole, chopped onions, cilantro, and a squeeze of lime are classic accompaniments.
• Tortillas: Warm corn or flour tortillas are perfect for wrapping up the carne asada.

7. Extra Flavor Tips

• Charred Flavor: Add a few pieces of mesquite wood or charcoal to the grill for a more authentic, smoky flavor.
• Basting: Some people like to baste the meat with a little of the marinade while grilling for extra flavor.

FAQ's

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