Carne Asada Recipe
One of the first, and best recipes I ever made from Pinterest was a recipe for Pork Carne Asada. I have spent hours trying to hunt it down, but sadly, I can’t find the recipe. While it is similar to this recipe for pork carnitas, it has a little different taste profile. (Although, the pork carnitas are amazing. You should defintely try them.)
The basic premise of Carne Asada (which translates into grilled meat) is to thinly slice steak, marinate it in a salty, citrusy and abundantly flavorful marinade, and then sear it quickly, at a high heat.
I have to warn you… if you like bland food, this recipe is not for you.
The meat is tender, and the marinade is a combination of Mexican beer, bright limes and oranges, fresh cilantro and a hint of spice (because it is Mexican food, after all). The quick sear on the outside really traps all of the moisture and flavor in the meat, which is good news for you. The intense explosion of flavor will leave you reeling, happy and satisfied.
- 1/3 cup fresh cilantro leaves
- 1 jalapeno, stem and seeds removed
- 3 cloves garlic
- 1/2 cup Mexican beer, like Corona or Dos Equis
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- zest from the lime and orange
- 1/4 cup olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 2 pounds flank or skirt steak
In a food processor, pulse cilantro, jalapeno and garlic until coarsely chopped. Add in remaining ingredients, except the meat, and process until smooth.
Place steak into a glass or plastic container, and pour marinade on top. Cover and refrigerate for 4 to 24 hours.
Warm grill pan over medium-high (my grill pan is similar to this, but you can use a regular pan if you don’t have one). Place steak onto hot grill or pan, and allow to brown on the bottom undisturbed, about 4 minutes. Flip and sear another 2-4 minutes on the other side, or until internal temperature has reached 140 degrees. Depending on the thickness of your cut, you may need to adjust your cooking time.
Remove from heat and allow to rest for 5 minutes. Thinly slice the beef, against the grain.
I personally like to pile my carne asada on to fresh corn tortillas, topped with shredded lettuce, tomatoes and homemade salsa. The meat is so good, you could also add it to a four tortilla and eat it like a burrito, or just pile it on top of rice or quinoa, and call it amazing.