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This zesty carne asada transforms ordinary beef into a mouthwatering Mexican delicacy that makes weeknight dinners feel like a fiesta. The secret lies in the vibrant marinade that infuses the meat with layers of citrus, herbs, and spices before hitting the grill.
I discovered this recipe during a summer barbecue with my Mexican neighbor who shared his family's traditional marinade. After perfecting it over countless backyard gatherings, it's become my go-to impressive yet effortless dinner option.
Ingredients
- Thin sliced carne asada or skirt steak: Provides the ideal texture when grilled quickly at high heat
- Olive oil: Creates the marinade base while adding richness
- Cider vinegar: Tenderizes the meat naturally
- Beef broth: Amplifies the savory depth
- Fresh orange and lime juice: Brighten the flavor profile and help break down tough fibers
- Chopped onion and garlic: Form the aromatic foundation
- Diced chilis and jalapeños: Contribute essential heat without overwhelming
- Soy sauce and Worcestershire sauce: Add complex umami notes
- Fresh cilantro: Brings signature Mexican herbaceous notes
- Chipotle chili powder: Provides smoky warmth
- Green Tabasco sauce: Adds tangy heat
- Mexican oregano: Offers earthy undertones distinct from Mediterranean varieties
Step-by-Step Instructions
- Prepare the Marinade:
- Combine all marinade ingredients in a large bowl, whisking thoroughly to ensure the citrus juices and oil emulsify properly. This vibrant mixture should look slightly thickened with herbs and aromatics distributed evenly throughout.
- Marinate the Beef:
- Place thin slices of steak in a ziplock bag and pour the marinade over them. Gently massage the bag to work the marinade between each slice of meat, ensuring maximum flavor absorption. Squeeze out excess air before sealing to keep the meat completely submerged in the flavorful liquid. Refrigerate for at least one hour but preferably longer for deeper flavor penetration.
- Prepare the Grill:
- Heat your grill to medium high heat approximately 400°F. Clean and oil the grates thoroughly to prevent sticking and achieve those perfect grill marks. Allow the grill to fully preheat before cooking.
- Grill to Perfection:
- Place marinated meat strips directly on the hot grill surface, working in batches if needed to avoid overcrowding. Grill each side for just 1 to 2 minutes until you see caramelization and slight char marks. The thin cuts will cook quickly, so stay attentive to prevent overcooking.
- Rest and Slice:
- Transfer the grilled meat to a cutting board and let rest for 3 to 5 minutes to allow juices to redistribute. Using a sharp knife, slice the meat against the grain into thin strips to ensure maximum tenderness when serving.
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My family particularly loves the balance between the citrus brightness and smoky depth from the chipotle powder. This recipe reminds me of summer evenings when we gather around the table assembling our own tacos, everyone customizing their perfect bite.
Perfect Serving Options
Transform this carne asada into extraordinary tacos by serving with warm corn tortillas, diced white onion, chopped cilantro, and a squeeze of lime. The simplicity allows the meat's flavor to shine while the traditional garnishes enhance its authenticity. For a complete taco night experience, offer sliced avocado, queso fresco, and your favorite salsa on the side.
Storage and Reheating
Store leftover carne asada in an airtight container in the refrigerator for up to three days. The flavors actually continue developing overnight, making this exceptional for meal prep. When reheating, avoid the microwave which can toughen the meat. Instead, warm briefly in a hot skillet with a splash of beef broth to restore moisture and prevent drying out. Alternatively, enjoy cold slices in salads for a delicious protein addition.
Understanding Authentic Carne Asada
Traditional carne asada originated in northern Mexico where ranching communities perfected the art of grilling thin cuts of beef. The term literally translates to "grilled meat" but represents much more than that in Mexican culture. It signifies gathering, celebration, and sharing meals outdoors. This recipe honors those traditions while making it accessible for home cooks. The balance of citrus, herbs, and chilis reflects authentic flavor profiles developed over generations.
Meat Selection Tips
While skirt steak is traditional for carne asada, flank steak makes an excellent alternative with similar texture and flavor absorption. Look for meat with some marbling for juiciness but not excessive fat. When purchasing, request that your butcher slice it thinly against the grain to save preparation time. Quality matters here since the marinade enhances rather than masks the natural beef flavor. Consider grass-fed options for more pronounced taste and nutritional benefits.
Frequently Asked Questions
- → What cut of meat is best for carne asada?
Skirt steak or carne asada beef are ideal cuts for their tenderness and ability to absorb marinades well.
- → How long should I marinate the steak?
For the best flavor, marinate for at least 1 hour up to 8 hours.
- → What’s the secret to tender carne asada?
Thinly slicing the steak against the grain and a balanced marinade with citrus acids and oils ensure tender, flavorful meat.
- → Can I cook carne asada without a grill?
Yes, you can use a stovetop grill pan or broil the meat in the oven for similar results.
- → What sides pair well with carne asada?
Carne asada goes great with rice, beans, guacamole, salsa, grilled vegetables, and tortillas.