Introduction
Carne Asada, a cornerstone of Mexican cuisine, is more than just grilled beef—it’s a celebration of bold flavors, vibrant spices, and communal dining. This dish combines marinated, perfectly seared steak with the smoky essence of the grill, making it a showstopper for any gathering. Whether enjoyed in tacos, burritos, or alongside fresh sides, this recipe elevates everyday dining into a sizzling fiesta of taste.
Ingredients
For the Marinade:
2 lbs flank or skirt steak
4 cloves garlic, minced
1/4 cup fresh lime juice
1/4 cup orange juice
1/4 cup olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp chili powder
1 tsp dried oregano
Salt and black pepper, to taste
1/4 cup chopped fresh cilantro
For Serving:
Warm corn or flour tortillas
Sliced avocado
Fresh lime wedges
Pico de gallo or salsa of choice
Chopped onions and cilantro
Instructions
Prepare the Marinade:
In a medium bowl, whisk together lime juice, orange juice, olive oil, garlic, cumin, paprika, chili powder, oregano, salt, pepper, and cilantro.
Marinate the Steak:
Place the steak in a large resealable bag or shallow dish. Pour the marinade over the meat, ensuring it is fully coated. Refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
Preheat the Grill:
Heat a charcoal or gas grill to medium-high. Oil the grates lightly to prevent sticking.
Grill the Steak:
Remove the steak from the marinade, shaking off excess. Grill for 4–6 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.
Rest and Slice:
Let the steak rest for 5–10 minutes after grilling. Slice thinly against the grain to ensure tenderness.
Serve:
Arrange the sliced steak on a platter with tortillas, avocado, pico de gallo, and lime wedges. Encourage guests to build their own tacos for a fun, interactive meal.
Serving and Storage Tips
Serving Suggestions: Carne Asada pairs beautifully with Mexican rice, refried beans, or a simple salad with avocado and tomato.
Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or on the grill to maintain juiciness.
Freezing: For longer storage, freeze cooked, sliced steak in a sealed freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
