Carne asada is a beloved Mexican dish featuring grilled, marinated beef that’s juicy, tender, and packed with flavor. Whether you’re planning tacos, burritos, or just a delicious main course, knowing how to cook carne asada meat perfectly can elevate your meal to restaurant-quality. Let’s dive into an easy-to-follow method to make mouthwatering carne asada at home.
What Is Carne Asada?
Carne asada literally means “grilled meat” in Spanish. It typically uses cuts like flank steak or skirt steak, which are thin, flavorful, and ideal for quick grilling. These cuts absorb marinades well and, when sliced thinly against the grain, become tender and delicious.
Choosing the Right Cut of Meat
– Flank steak: Leaner and best cooked rare to medium-rare. Needs to be sliced thinly against the grain for tenderness.
– Skirt steak: More marbled with fat, offering richer flavor and more forgiving cooking times without becoming tough.
Preparing the Marinade
A good marinade is key to flavorful carne asada. It balances acidity, spice, and herbs to tenderize the meat and infuse it with bold flavors. Here’s a classic marinade blend:
– Olive oil
– Soy sauce
– Fresh lime juice
– Orange juice
– White wine vinegar (or apple cider vinegar)
– Garlic, minced
– Jalapeño, seeded and minced
– Cilantro, chopped
– Chili powder, cumin, Mexican oregano, ancho chili powder
– Salt and freshly ground black pepper
Mix all ingredients except the steak in a bowl. Reserve a small amount of marinade for basting while grilling.
Marinating the Meat
Place the steak in a large ziplock bag or baking dish and pour the marinade over it. Massage the marinade into the meat to coat evenly. Refrigerate for at least 2 hours, but no longer than 8 hours to avoid mushy texture. This allows the flavors to penetrate and tenderize the meat.
How to Cook Carne Asada
Grilling (Preferred Method)
- Preheat the grill: Get it hot, around 450-500°F, for direct high-heat grilling.
- Prepare the steak: Remove from marinade, pat dry, drizzle lightly with olive oil, and season with salt and pepper.
- Grill: For skirt steak, cook about 4 minutes per side; for flank steak, 6-8 minutes per side. Aim for medium-rare (135°F internal temperature) for best tenderness.
- Baste: Optional-brush reserved marinade on the steak during grilling for extra flavor.
- Rest: Let the steak rest for 5-10 minutes after grilling to seal the juices.
- Slice: Cut thinly against the grain to maximize tenderness.
Alternative Cooking Methods
– Grill pan or cast iron skillet: Heat over high heat and cook the steak 6-8 minutes per side. Ventilate your kitchen well to handle smoke.
– Oven broiler: Broil on high heat for a few minutes each side, watching carefully to avoid overcooking.
Serving Suggestions
Carne asada is incredibly versatile. Serve it as:
– Tacos with fresh salsa, guacamole, and warm tortillas
– Burritos or nachos
– A main dish alongside rice and beans
– Salad topping or in bowls with your favorite veggies and sauces
Tips for Perfect Carne Asada
– Use a meat thermometer to check doneness, especially if you prefer your steak medium-rare.
– Don’t marinate too long-over 8 hours can break down the meat too much.
– Always slice against the grain to ensure tenderness.
– Preheat your grill or pan well to get a nice sear and crust.
– Let the steak rest after cooking for juicy results.
Carne asada is all about bold, fresh flavors and simple techniques that bring out the best in the meat. With this guide, you’ll be grilling up tender, flavorful carne asada that’s perfect for any occasion.
Enjoy your carne asada feast!
Perfectly grilled, marinated carne asada is a delicious way to bring a taste of Mexico to your table with minimal fuss and maximum flavor.