This authentic carne asada steak recipe is quick and easy and packed full of flavor. Perfect for an easy weeknight meal, this Mexican dish is a real crowd pleaser! Can be cooked on the stovetop or the grill.
You guys are going to love this Mexican carne asada steak recipe! The taste is so heavenly and the meat is so tender. This really is a must for any beef lover!
How to Make The Best Carne Asada Steak Recipe In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, cumin and black pepper. Season to taste with salt. Transfer the steaks to a gallon-sized zip-loc bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal it. Massage the marinade over the meat until all the meat is fully coated. Set the meat (in the bain a pan large enough for it to lay flat and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often. When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels. TO COOK THE CARNE ASADA STEAK ON A CHARCOAL GRILL: If using a charcoal grill: Open the bottom vent completely and fill one grill chimney with charcoal and light it. When top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let preheat 5 minutes. Clean and oil the grill after the grill preheats. Place the meat directly over the hot half of the grill and leave the lid open. Cook the meat, flipping it often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time. The center of the meat should register 128-130°F on an instant-read meat thermometer. TO COOK THE CARNE ASADA STEAK ON A GAS GRILL: Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate. Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time. The center of the meat should register 128-130°F on an instant-read thermometer. TO COOK THE CARNE ASADA STEAK ON THE STOVETOP: Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not – a regular cast iron skillet will work. Brush 1-teaspoon canola oil over the skillet and heat it over medium-high heat until pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes. The internal temperature should read 128-130°F on an instant-read thermometer. AFTER GRILLING THE STEAK: Transfer the steaks to a cutting board and let them rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain. Drizzle with lime juice.
What is carne asada steak?
Carne Asada is a Mexican recipe, and it is a dish of grilled and sliced beef. The beef is marinated and grilled for a charred flavor. It can be served as a main dish or as an ingredient in other dishes.
What’s the best steak to use for carne asada?
Hands down, skirt steak is your best option when you are making this dish. It is so full of flavor, nothing else really comes close. Skirt steak can be tough, so be sure to marinade it for as long as possible and cook it rare to medium rare so that it is beautifully tender.
If you are in a real pickle, you can use flank or hanger steak.
What do you serve with carne asada steak?
Once you have sliced the cooked beef, drizzle it with lime juice and serve to the table. i like to serve it with various sides so people can build their own tortillas:
salsa sliced avocado sliced onion chopped cilantro crumbled Queso Fresco cheese tortillas
You can also serve the carne asada as part of a salad or with Mexican rice.
Top Tips To Make This Recipe Use skirt steak for the best tasting carne asada! Marinade the steak for as long as possible before cooking. Cook the steak rare to medium rare for the most tender results. Let the steak rest before slice it, and cut the meat against the grain.
Be sure to check out these other delicious Mexican recipes!
Black Bean & Corn Mexican Dip Recipe (Fresh Fiesta Dip)
Honey Lime Chicken Enchiladas
Grilled Chicken Nachos Two Ways
Best Frozen Margaritas Recipe
Cheesy Spinach Quesadillas by Away From The Box
Best Carne Asada Steak Recipe
½ cup low-sodium soy sauce ½ cup fresh lime juice (5-7 limes) Juice from 1 large orange ½ cup canola oil 3 tablespoons packed dark brown sugar 2 medium cloves garlic (minced) 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper Kosher salt (to taste) 2 pounds trimmed skirt steak (cut with the grain into 5-inch pieces) For serving: Lime slices/wedges Avocadoes Red or yellow onion Queso Fresco – crumbled Salsa Chopped fresh cilantro Tortillas In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, cumin and black pepper. Season to taste with salt. Transfer the steaks to a gallon-sized zip-loc bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal it. Massage the marinade over the meat until all the meat is fully coated. Set the meat (in the bain a pan large enough for it to lay flat and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often. When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels. To cook on a Charcoal Grill: If using a charcoal grill: Open the bottom vent completely and fill one grill chimney with charcoal and light it. When top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let preheat 5 minutes. Clean and oil the grill after the grill preheats. Place the meat directly over the hot half of the grill and leave the lid open. Cook the meat, flipping it often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time. The center of the meat should register 128-130°F on an instant-read meat thermometer. To cook on a Gas Grill: Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate. Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time. The center of the meat should register 128-130°F on an instant-read thermometer. To cook Stovetop: Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not – a regular cast iron skillet will work. Brush 1-teaspoon canola oil over the skillet and heat it over medium-high heat until pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side about 3 minutes. The internal temperature should read 128-130°F on an instant-read thermometer. After grilling the steak: Transfer the steaks to a cutting board and let them rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain. Drizzle with lime juice. Serve with salsa, sliced avocado, sliced onion, chopped cilantro, crumbled Queso Fresco cheese and tortillas. Enjoy!
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#Mexican #Grilling #WinterRecipes #Beef #Dinner|Lunch
