Traditional Carne Asada
Carne Asada literally translates to “grilled meat.” It’s typically made with a less tender cut of meat, then marinated and grilled to perfection. The result is a tender, juicy steak that is amazingly flavorful. Serve with fresh homemade tortillas and your favorite side dishes.
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Ingredients
- 1-1/2 - 2 lb skirt or flank steak
Marinade
- 1 lime, juiced
- 1/4 cup olive oil
- 1/4 cup cilantro, minced
- 2 Serrano chilies, minced
- 2 Tbsp minced garlic
- 1 tsp sugar
- 1/2 tsp ground corriander
- 1/2 tsp oregano, preferably Mexican oregano
- 1/4 tsp ground cumin
- 2 tsp kosher salt
- freshly ground black pepper, to taste
Ingredients
Marinade
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Instructions
- Combine all of the marinade ingredients. Place the steak in a gallon sized ziptop bag, pour in the marinade mixture and seal the bag. Place the bag on a plate (just in case it leaks!) and refrigerate overnight, allowing the meat to marinate and tenderize.
- About 30 minutes before you want to grill the meat, remove it from the refrigerator and allow it to come to room temperature. Remove the steak from the bag and scrape off excess marinade.
Prepare the Grill
- Grill the meat until nicely seared on both sides. The meat will cook quickly, so be careful not to overcook it.
- Transfer the meat to a cutting board and let rest for 10 minutes. This will allow the juices to redistribute and will keep your steak juicier and more flavorful.
- Use a sharp knife to cut the steak into thin slices, across the grain; this will result in meat that is more tender. Pour the juices left on your cutting board over the sliced meat. Serve with fresh tortillas, black beans or your favorite sides.
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Hi Janene, Thank you so much for your comments. Whether you’re new to cooking or you’ve been cooking for years, it’s always good to learn new techniques. Please don’t hesitate to ask any questions you might have!