Carne asada, which means “grilled meat” in Spanish, is a beloved Mexican dish featuring marinated steak grilled to perfection. It’s known for its smoky, charred exterior and juicy, tender inside. Whether you want to enjoy it in tacos, burritos, or just on its own, learning how to cook carne asada is easier than you think. Here’s a friendly, step-by-step guide to making mouthwatering carne asada at home.
What Is Carne Asada?
Carne asada traditionally uses skirt steak or flank steak, cuts that are flavorful and perfect for quick grilling. The key is marinating the meat to infuse it with bright, tangy, and spicy flavors, then grilling it over high heat to develop a delicious crust while keeping the inside tender.
Ingredients You’ll Need
– 1½ pounds skirt steak or flank steak (trimmed of excess fat)
– ½ cup fresh cilantro, finely chopped
– ¼ cup olive oil
– ¼ cup orange juice
– 2 tablespoons lime juice
– 4 cloves garlic, minced
– 1 jalapeño, seeded and minced (for mild heat)
– 1½ teaspoons ancho chili powder
– 1 teaspoon ground cumin
– 1 teaspoon salt
– ¼ teaspoon black pepper
– Optional: ¼ cup soy sauce or white wine vinegar for extra depth
These ingredients combine to create a marinade that’s citrusy, garlicky, and a little smoky from the chili powder and cumin.
Step-by-Step Carne Asada Cooking Instructions
1. Prepare the Marinade
In a medium bowl, whisk together olive oil, orange juice, lime juice, garlic, cilantro, jalapeño, chili powder, cumin, salt, and pepper. This marinade not only flavors the meat but also tenderizes it thanks to the citrus acidity.
2. Marinate the Steak
Place the steak in a large glass dish or a resealable plastic bag. Pour the marinade over the meat, making sure it’s evenly coated. Cover and refrigerate for at least 2 hours, ideally up to 4 hours. Avoid marinating longer than 8 hours to prevent the meat from becoming mushy.
3. Preheat Your Grill
Heat your grill to high heat, about 450°F to 500°F. A very hot grill is essential to get that perfect char on the outside while keeping the inside juicy.
4. Grill the Steak
Remove the steak from the marinade and shake off excess liquid. Pat it dry lightly, then place it on the hot grill. Cook for about 4 to 7 minutes per side depending on thickness and your preferred doneness. For skirt or flank steak, medium-rare (about 130°F internal temperature) is ideal to avoid toughness.
5. Rest the Meat
Once grilled, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute, making every bite juicy and tender.
6. Slice and Serve
Slice the carne asada thinly against the grain. This means cutting perpendicular to the muscle fibers, which helps keep the meat tender. Serve it in tacos, burritos, over rice, or simply with grilled vegetables.
Tips for Perfect Carne Asada
– Don’t skip marinating: The flavors and tenderness come from soaking the meat in the marinade.
– Use a hot grill: High heat is key for that signature charred crust.
– Let the steak rest: This step is crucial to keep the meat juicy.
– Slice against the grain: It makes the meat easier to chew and more enjoyable.
– Customize your marinade: Add soy sauce or vinegar for extra umami and tang.
Serving Suggestions
Carne asada is incredibly versatile. Here are three popular ways to enjoy it:
– Tacos: Fill warm corn or flour tortillas with sliced carne asada, topped with fresh cilantro, diced onions, salsa, and a squeeze of lime.
– Burritos: Add carne asada to a large tortilla with rice, beans, cheese, and your favorite toppings.
– Fajitas: Serve with grilled peppers and onions, warm tortillas, and sides like guacamole and sour cream.
Carne asada is a crowd-pleaser that brings bold Mexican flavors to your table. With a simple marinade and a hot grill, you can create a delicious meal that’s perfect for family dinners or weekend barbecues.
Enjoy your carne asada adventure!