I love when my blog readers write to me and share recipes.
I also love it when they write asking me if I have a certain recipe on the blog. A few weeks ago a reader wrote asking if I had a carne asada recipe on the blog. I don’t, which is surprising as it is one of my favorite things to order when we go out for Mexican food. I love the challenge of recreating my favorite restaurant meals at home. So I took on the challenge to find a great carne asada recipe.
In most Mexican restaurants, they use skirt steak for their carne asada. I have experimented with skirt steak a lot. It tends to be a tougher, more gristly cut of meat. If you are going to use skirt steak you want to make sure you marinade the meat for a good long time, even 24 hours. I prefer to use flank steak for my carne asada recipe. It is a more tender cut of meat and doesn’t have to be marinaded as long.
The meat is marinaded in a mixture of vinegar, garlic, lime juice, oil and seasonings.
With flank steak, I usually mix it up in the morning and let it marinade through the day – at least 2-4 hours but the longer you do it the more tender and flavorful the meat is.
Carne asada is cooked on the grill. I give the meat a nice dusting of kosher salt on both sides before it goes on the grill. Cook it to your desired temperature. I like mine a little pink in the middle.
After removing it from the grill allow it to rest for a few minutes before you slice it. Slice it into nice thin slices.
My favorite way to eat it is as a taco with a little chopped onion and cilantro on a corn tortilla. It would also be great topped with some guacamole and a side dish of Mexican rice or lime cilantro rice.
Of course a little squeeze of lime over the top is nice too.
- 2.5-3 lbs. flank steak
- ¼ c white vinegar
- 4 cloves garlic, chopped
- juice of 2 limes
- ⅓ C olive oil
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ C chopped fresh cilantro
- For garnish: chopped onion and cilantro
- Mix together all the ingredients above into a bowl. Place flank steak into a glass dish or a plastic bag and pour marinade over the top. Refrigerate for at least 2-4 hours or longer for a more tender piece of meat.
- Heat grill.
- Sprinkle both sides of meat with kosher salt and grill to desired temperature.
- Allow meat to set for a few minutes before slicing.
- Serve with chopped onion and cilantro on corn tortillas.