The aroma of sizzling carne asada hitting a hot grill is an instant invitation to gather around the table. As the beef cooks, it releases a mouthwatering scent of smoky char, hints of garlic, and the warmth of citrus marinade. The crispy sear on the outside gives way to a tender, juicy interior that makes every bite melt in your mouth. The best part about carne asada is how customizable it is—whether you’re pairing it with a fresh salsa, a dollop of creamy guacamole, or simply loading it onto warm tortillas, the flavor options are endless. I’ve always loved adding a squeeze of lime over the top just before serving—it brings everything together with a perfect burst of acidity that brightens up the richness of the beef. A bite of carne asada should be a celebration of all the flavors—tangy, savory, and just a little smoky—that can make a simple meal feel like an event.
Key Ingredients in Carne Asada
The key to making carne asada truly delicious lies in the ingredients. Each one contributes something special, creating a harmonious balance of flavors that come together beautifully when grilled. Here’s a look at what you’ll need:
– Flank steak
This cut of beef is the star of the show, offering a lean yet tender texture that absorbs the marinade perfectly, ensuring every bite is packed with flavor.
– Olive oil
Olive oil helps the marinade coat the meat evenly, while also adding a subtle richness that enhances the overall taste and helps prevent the steak from drying out during grilling.
– Garlic (minced)
Fresh garlic adds that bold, aromatic punch to the marinade, giving the beef a savory, slightly sweet edge that balances the other ingredients.
– Fresh lime juice
Lime juice brings a bright, tangy acidity to the marinade that tenderizes the steak and cuts through the richness of the beef, adding that zesty freshness that makes every bite pop.
– Fresh orange juice
Orange juice complements the lime with its sweetness, balancing the tartness and adding a gentle citrus flavor that makes the marinade more complex.
– White vinegar
A splash of vinegar provides a sharp tanginess that helps tenderize the meat and ties together the citrusy notes, adding depth to the flavor profile.
– Soy sauce
Soy sauce introduces a salty, umami-rich flavor that rounds out the marinade and helps deepen the beef’s savory taste, making the carne asada irresistible.
– Ground cumin
Cumin adds a warm, earthy spice that brings a touch of smokiness to the beef, enhancing its overall depth and giving the carne asada a distinct, slightly exotic flavor.
– Chili powder
Chili powder gives a mild heat to the marinade, along with a smoky warmth that complements the grilled flavor of the carne asada without overpowering the other ingredients.
– Paprika
Paprika offers a subtle sweetness and vibrant color, while contributing to the smoky undertones of the carne asada, making the dish even more inviting.
– Ground black pepper
Black pepper adds a little sharpness and heat, giving the carne asada a gentle kick that perfectly balances the other spices and citrus notes.
– Salt
Salt is essential for bringing all the flavors together. It enhances the natural tastes of the meat and the marinade, ensuring every bite is well-seasoned.
– Ground oregano
Oregano provides a hint of herbaceousness that complements the cumin and chili powder, adding a slightly earthy, aromatic layer to the flavor.
– Crushed red pepper flakes
These tiny flakes pack a punch of heat, adding just the right amount of spiciness to the carne asada without overwhelming the other flavors.
– Chopped cilantro
Cilantro brightens up the dish with its fresh, slightly citrusy flavor, bringing a burst of color and vibrancy to the carne asada.
– Diced onions
Diced onions offer a sweet crunch that contrasts beautifully with the tender beef, adding texture and a mild, savory flavor to the marinade.
How to Make Carne Asada
1. Gather your ingredients:
– 2 pounds of flank steak
– 1/4 cup of olive oil
– 3 cloves of garlic (minced)
– 1/4 cup of fresh lime juice
– 1/4 cup of fresh orange juice
– 1 tablespoon of white vinegar
– 1 tablespoon of soy sauce
– 1 tablespoon of ground cumin
– 1 tablespoon of chili powder
– 1 teaspoon of paprika
– 1 teaspoon of ground black pepper
– 1 teaspoon of salt
– 1/2 teaspoon of ground oregano
– 1/2 teaspoon of crushed red pepper flakes
– 1/4 cup of chopped cilantro
– 1/4 cup of diced onions
2. Prepare the flank steak:
Place the flank steak on a clean surface, such as a cutting board, and pat it dry with paper towels to remove any excess moisture. This will help the marinade adhere better to the meat.
3. Mix the marinade:
In a medium bowl, combine the olive oil, minced garlic, fresh lime juice, fresh orange juice, white vinegar, and soy sauce. Stir these ingredients together using a spoon or whisk until the mixture is well-combined.
4. Add the spices:
Add the ground cumin, chili powder, paprika, ground black pepper, salt, ground oregano, and crushed red pepper flakes to the bowl with the liquid mixture. Stir everything together thoroughly to ensure all the spices are evenly distributed.
5. Marinate the steak:
Take the flank steak and place it in a large resealable plastic bag or shallow dish. Pour the marinade mixture over the steak, making sure the meat is fully covered. Seal the bag tightly or cover the dish with plastic wrap to lock in the flavors.
6. Refrigerate the steak:
Refrigerate the marinating steak for at least 1 hour, though for best results, leave it to marinate for 4 hours or even overnight to allow the flavors to penetrate the meat. The longer the steak marinates, the more flavorful it becomes.
7. Preheat the grill:
Once the steak has marinated, preheat your grill to medium-high heat. While the grill is heating up, remove the steak from the marinade and discard the remaining marinade. It’s important not to reuse the marinade to avoid contamination.
8. Grill the steak:
Place the steak on the grill and cook it for about 4-5 minutes per side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130°F, for medium, about 140°F, and for well-done, about 160°F. Remember to monitor the steak closely to avoid overcooking.
9. Let the steak rest:
Once the steak has finished cooking, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy when you slice it.
10. Slice the steak:
After the steak has rested, slice it against the grain into thin strips. Slicing against the grain helps ensure the meat is tender and easy to chew.
11. Prepare the garnish:
While the steak is resting, mix the chopped cilantro and diced onions together in a small bowl. This fresh topping will add a burst of flavor and color to the carne asada.
12. Serve:
Serve the sliced carne asada with the cilantro and onion mixture on top. You can enjoy it on tacos, burritos, or with a side of rice and beans. Feel free to add your favorite toppings like salsa or guacamole for an extra flavor boost!
Serving Suggestions for Carne Asada
– Tacos:
The classic choice! Warm up some corn tortillas and fill them with slices of your juicy carne asada. Top with a handful of fresh cilantro, a squeeze of lime, and a spoonful of salsa or creamy guacamole. For an extra kick, throw on some pickled onions—trust me, the tanginess is a game-changer!
– Carne Asada Fries:
For a hearty, indulgent twist, make some loaded carne asada fries. Pile crispy fries high with slices of your perfectly grilled carne asada, drizzle with cheese, and finish with a drizzle of creamy sour cream and a sprinkle of cilantro. Don’t forget a dash of hot sauce if you like a little heat!
– Carne Asada Salad:
Keep things light yet flavorful with a refreshing carne asada salad. Toss mixed greens with slices of grilled beef, diced avocado, and a handful of cherry tomatoes. Drizzle with a zesty lime vinaigrette or creamy cilantro dressing for that perfect tangy finish. This is the salad that will have everyone asking for seconds!
How to Store Carne Asada
If you’re lucky enough to have leftovers (or you’re prepping ahead of time for a big meal), storing your carne asada properly will ensure it stays just as flavorful the next day. Here are a few simple tips:
– Refrigerating:
After your carne asada has cooled down, wrap it tightly in plastic wrap or place it in an airtight container. Stored in the refrigerator, it will last for up to 3-4 days. The beef will still taste delicious, and all those spices will continue to develop a bit more overnight.
– Freezing:
If you’re planning to enjoy your carne asada at a later date, freezing is a great option. Wrap the grilled beef tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat it gently on the stove or in the microwave.
– Reheating:
To keep the carne asada as juicy and tender as possible, avoid overcooking it when reheating. A quick sear in a hot pan for just a minute or two can bring back that delicious smoky flavor. If you’re reheating in the microwave, cover the meat with a damp paper towel to keep it from drying out.
Conclusion
And there you have it—a foolproof, mouthwatering carne asada recipe that’ll have everyone gathering around your table with excitement. From the marinade to the grill, each step is a chance to infuse incredible flavors into your steak, creating a dish that’s bursting with smoky, tangy, and savory goodness. Whether you’re serving it in tacos, loading up fries, or making a refreshing salad, carne asada is one of those dishes that just keeps giving.
I hope you enjoy making this recipe as much as I do. It’s the kind of meal that’s perfect for gatherings, celebrations, or just a delicious treat on a weekday. If you try it out, let me know how it goes! I’d love to hear your thoughts, any tweaks you made, or if you discovered a new topping combo. Have any questions or need help with the recipe? Don’t hesitate to reach out! Happy cooking!
Carne Asada
Description
Carne Asada is a sizzling, smoky grilled steak, marinated with zesty citrus and bold spices. Tender, juicy, and full of rich flavor, it’s the perfect bite of savory goodness, often paired with fresh salsa, tortillas, and a squeeze of lime.
Ingredients
Instructions
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Start by gathering all your ingredients: 2 pounds of flank steak, 1/4 cup of olive oil, 3 cloves of garlic (minced), 1/4 cup of fresh lime juice, 1/4 cup of fresh orange juice, 1 tablespoon of white vinegar, 1 tablespoon of soy sauce, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of ground black pepper, 1 teaspoon of salt, 1/2 teaspoon of ground oregano, 1/2 teaspoon of crushed red pepper flakes, 1/4 cup of chopped cilantro, and 1/4 cup of diced onions.
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Place the flank steak on a clean surface, such as a cutting board, and pat it dry with paper towels to remove any excess moisture.
-
In a medium bowl, combine the olive oil, minced garlic, fresh lime juice, fresh orange juice, white vinegar, and soy sauce. Stir these ingredients together using a spoon or whisk until the mixture is well-combined.
-
Add the ground cumin, chili powder, paprika, black pepper, salt, ground oregano, and crushed red pepper flakes to the bowl with the liquid mixture. Stir everything together thoroughly to ensure all the spices are evenly distributed.
-
Take the flank steak and place it in a large resealable plastic bag or shallow dish. Pour the marinade mixture over the steak, making sure the meat is fully covered. Seal the bag tightly or cover the dish with plastic wrap.
-
Refrigerate the marinating steak for at least 1 hour, though for best results, leave it to marinate for 4 hours or even overnight to allow the flavors to penetrate the meat.
-
Once the steak has marinated, preheat your grill to medium-high heat. While the grill is heating up, remove the steak from the marinade and discard the remaining marinade.
-
Place the steak on the grill and cook it for about 4-5 minutes per side, depending on your preferred level of doneness. For medium-rare, aim for an internal temperature of 130°F, for medium, about 140°F, and for well-done, about 160°F.
-
Once the steak has finished cooking, remove it from the grill and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat.
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After the steak has rested, slice it against the grain into thin strips. This will ensure the meat is tender and easy to chew.
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While the steak is resting, mix the chopped cilantro and diced onions together in a small bowl.
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Serve the sliced carne asada with the cilantro and onion mixture on top. You can enjoy it on tacos, burritos, or with a side of rice and beans.
Note
- Marinating the steak for a longer time, up to overnight, enhances the flavor significantly.
- Flank steak can be substituted with skirt steak for a more tender result.
- Ensure the steak is at room temperature before grilling to promote even cooking.
- Discard the marinade after use to avoid contamination from raw meat.
- Slicing the steak against the grain is essential for tenderness.
