Carne asada is a beloved Mexican dish that literally means “grilled meat.” It usually features skirt or flank steak marinated to perfection, then grilled over high heat to develop a smoky, charred crust while keeping the inside juicy and tender. Whether you’re planning a taco night, a backyard barbecue, or just craving some flavorful grilled steak, learning how to grill carne asada is easier than you think. Here’s a friendly, step-by-step guide to help you master this delicious dish.
Choosing the Right Cut of Meat
Carne asada is traditionally made with skirt steak or flank steak. These cuts are flavorful but can be tough if not prepared properly. Skirt steak is thin and fibrous, perfect for quick grilling, while flank steak is a bit thicker but equally tasty. Both benefit greatly from marinating and proper slicing.
Preparing the Marinade
A good marinade is key to tenderizing the meat and infusing it with bold flavors. A classic carne asada marinade usually includes:
– Citrus juice (lime and/or orange) to tenderize and add brightness
– Olive oil to keep the meat moist
– Garlic for pungent aroma
– Spices like cumin, chili powder, and cilantro for depth
– A touch of honey or sugar to balance acidity
Here’s a simple marinade recipe you can try:
– 1/4 cup olive oil
– 1/4 cup orange juice
– Juice of 1 lime
– 2 teaspoons minced garlic
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon chopped cilantro
– 1 tablespoon honey
Mix these ingredients well and pour over 2-3 pounds of skirt or flank steak in a resealable bag or shallow dish. Let it marinate in the fridge for at least 2 hours, or up to 8 hours for maximum flavor and tenderness.
How to Grill Carne Asada
Step 1: Preheat Your Grill
Set your grill to medium-high heat, around 400°F to 450°F. The key to great carne asada is grilling it hot and fast to get a nice char on the outside while keeping the inside juicy.
Step 2: Grill the Steak
Remove the steak from the marinade and let any excess drip off. Place the steak directly on the hot grill grates. Grill for about 3-5 minutes per side for medium-rare to medium doneness. Use a meat thermometer to check the internal temperature – aim for about 130°F for medium-rare or 145°F if you prefer medium.
Step 3: Rest the Meat
Once grilled, transfer the steak to a cutting board and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Step 4: Slice Against the Grain
Carne asada should always be sliced thinly against the grain. The grain refers to the direction of the muscle fibers; cutting across them makes the meat easier to chew and more tender.
Serving Suggestions
Carne asada is incredibly versatile. Here are some popular ways to enjoy it:
– In warm corn tortillas as tacos, topped with diced onions, tomatoes, and fresh cilantro sauce
– Over Mexican street corn or crispy fries with guacamole
– Smothered in queso for a rich, cheesy treat
You can also serve it alongside rice, beans, or a fresh salad for a complete meal.
Tips for Perfect Carne Asada
– Marinate long enough but not too long: 2-8 hours is ideal to avoid breaking down the meat too much.
– Don’t overcrowd the grill; give the steak space to sear properly.
– Use a meat thermometer for precision-this prevents overcooking.
– Let the meat rest before slicing to keep it juicy.
– Slice thinly and against the grain for the best texture.
Grilling carne asada is a rewarding experience that brings bold flavors and festive vibes to any meal. With a simple marinade, hot grill, and a few key techniques, you’ll impress your family and friends with tender, flavorful steak every time.
Enjoy your carne asada adventure!