What is carne asada and how is it typically prepared?

Carne asada translates to "grilled meat" in Spanish and usually refers to beef that is marinated and cooked over high heat. The meat is often seared on a grill or pan to get a charred, smoky flavor. It’s commonly sliced thin after cooking and served in tacos, burritos, or as a main dish with sides like rice and beans. The marinade can include ingredients such as lime juice, garlic, cilantro, and spices, which tenderize the meat and enhance its flavor.

Which beef cuts work best for carne asada?

The most popular beef cuts for carne asada are flank steak and skirt steak, prized for their flavor and texture. Sirloin and tenderloin can also be used but are less common. Skirt steak, in particular, has a pronounced beefy taste and gets very tender when sliced thinly across the grain after grilling. Choosing a cut with good marbling will enhance juiciness and taste.

How do I marinate carne asada for best flavor and tenderness?

To marinate carne asada, combine citrus juice (like lime or orange), garlic, onion, cilantro, and spices such as cumin and chili powder. Marinate the meat for at least 1-2 hours, but for deeper flavor and tenderness, up to 8 hours or overnight in the fridge is ideal. Acid from the citrus breaks down muscle fibers, making the meat more tender and flavorful. Avoid over-marinating to prevent a mushy texture.

How should carne asada be cooked for the best results?

Cook carne asada over high heat, ideally on a charcoal or gas grill, to get a good sear and char marks. Aim for medium-rare to medium doneness to keep the meat juicy—about 3-5 minutes per side depending on thickness. Let the meat rest 5-10 minutes after cooking before slicing thinly against the grain to keep it tender.

Can I freeze leftover carne asada and how long does it keep?

Yes, leftover carne asada can be frozen for up to 2-3 months. Wrap it tightly in foil or place it in an airtight freezer bag to prevent freezer burn. When ready to eat, thaw in the refrigerator overnight and reheat gently, preferably on a pan or grill to maintain flavor and tenderness. Avoid microwaving as it may dry out the meat.

Carne Asada Tacos With Baked Oysters And Herb Prosciutto

Ingredients

– 2 pounds skirt steak or flank steak

– 1 jalapeño, seeded and minced

– 4 cloves garlic, minced

– 1/2 cup fresh cilantro leaves, chopped

– Juice of 1 orange (about 1/4 cup or 60 ml)

– Juice of 1 lime (about 2 tablespoons or 30 ml)

– Juice of 1 lemon (about 2 tablespoons or 30 ml)

– 2 tablespoons apple cider vinegar

– 1/3 cup olive oil

– 1 teaspoon ground cumin

– 1 teaspoon dried oregano

– 2 teaspoons chili powder

– 1 teaspoon kosher salt

– 1/4 teaspoon freshly ground black pepper

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Instructions

1-First Step: Make the Marinade
In a large glass or ceramic bowl, whisk together minced jalapeño, garlic, chopped cilantro, freshly squeezed orange juice, lime juice, lemon juice, apple cider vinegar, olive oil, ground cumin, dried oregano, chili powder (if using), kosher salt, and black pepper. The citrus juices act as natural tenderizers, while the spices build depth.

2-Second Step: Marinate the Steak
Place the trimmed skirt or flank steak into a large zip-top bag or shallow dish. Pour the marinade over the steak and ensure it is evenly coated on all sides. Seal or cover and refrigerate for at least 1 hour, preferably up to 8 hours, but avoid longer marinating to prevent mushiness.

3-Third Step: Prepare the Grill
About 30 minutes before cooking, remove the steak from the refrigerator to come to room temperature. Preheat an outdoor grill or grill pan to medium-high heat, aiming for 400-450°F (200-230°C).

4-Fourth Step: Grill the Steak
Remove the steak from the marinade and discard any excess liquid. Pat the steak dry with paper towels to promote searing. Drizzle lightly with olive oil and season both sides with salt and black pepper. Grill the steak for 7–10 minutes per side for medium-rare, or 10–12 minutes for medium doneness, adjusting time depending on thickness. Close the grill lid to ensure even cooking.

5-Final Step: Rest and Slice
Transfer the grilled steak to a cutting board and let it rest for 5–10 minutes to redistribute juices. Slice the meat thinly against the grain to maximize tenderness. For tacos, chop into bite-sized pieces and serve with warm tortillas and your favorite toppings like diced onions, cilantro, cotija cheese, and lime wedges.

Last Step:

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Notes

🥩 Use outside skirt steak for the best tenderness and flavor.
🍊 Fresh citrus juices brighten the marinade – freshly squeeze your fruit.
⏰ Marinate at least an hour but no longer than eight to maintain the texture.

Author: Brandi Oshea
Prep Time: 10 minutes
Marinating Time: 1-8 hours
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican
Diet: Gluten-Free

Nutrition

Serving Size: 1/4 pound
Calories: 344
Sugar: 1 g
Sodium: 489 mg
Fat: 23 g
Saturated Fat: 5 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 32 g
Cholesterol: 95 mg