Carne Asada Recipe (with Easy Marinade)

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with all Fajitas and avocado and salsa sauce On Wholesome Yum, it’s probably no surprise Mexico food One of my favorite cuisines so far. It’s usually simple, bright with a hint of spice, and almost always made with fresh, simple ingredients.this Roast Beef Recipe And it’s no exception — there are countless ways to turn this dish into many different meals.

What is Asada Meat?

Carne asada is a Mexican steak dish that is marinated, grilled or grilled, and sliced. It literally translates to “grilled meat” or “grilled meat” in Spanish. It is often used as a component of other Mexican dishes such as tacos, burritos, tortillas, and even salads.

This carne asada marinade is packed with classic Mexican flavors like lime, jalapeño, garlic, cilantro, and cumin.this reminds me a little bit Argentinian Chili Sauce, but with a bolder meaning.After marinating, I’ll show you how to make asada meat on the grill or On the stovetop, with minimal effort. Feels like summer on a plate!

Ingredients and Substitutes

This section explains how to choose the best ingredients for your Carne Asada steak, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

Choose your steak:

The best meats for carne asada recipes are flank or skirt steaks. These cuts of beef have the perfect characteristics for this cooking method:

• thinner – Lean meat absorbs the flavor of the marinade best.
• good marbling – We want lean and not also tilt. Marbling makes the steak juicy, tender and delicious.
• Thin – This means the steak cooks quickly and evenly, absorbs the marinade well, and has enough surface area to develop a crust on the outside.

That being said, if you have sirloin steak On hand, this will work too. It just takes longer to cook and reduces the flavor of the carne asada marinade.

Carne Asada Marinade:

This Carne asada marinade recipe takes just minutes to make and uses fresh, simple ingredients:

• olive oil – You can also use other heat resistant cooking oils such as avocado oil.
• lime juice – The acidity of the lime juice not only adds flavor, it also helps break down tough muscle fibers, making the meat more tender and allowing the marinade to penetrate deeper. You can also substitute lemon juice.although bottled version Work, the fresh juices here taste the best.
• chili – chop them up. You can leave the seeds in the marinade for a little heat, or remove them for a milder effect. I suggest you wear gloves when chopping the pepper so its oil doesn’t burn your hands (or eyes)!
• garlic – I used fresh garlic but you can use 2 tsp canned minced garlic instead.
• fresh cilantro – adds a bright and fresh flavor to make the best carne asada marinade in my book. If you don’t like cilantro, you can use other fresh herbs here.
• spices – I kept my version simple Cuminsea salt and black pepper, but see variations below.
• sea ​​salt and black pepper

Variations: Add other Mexican spices!

Paprika, cilantro, oregano, and paprika (or smoked paprika) are all great additions to add flavor and aroma.

How to Make Asada Meat

This section explains how to cook asada meat on the grill or on the stovetop, with step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Make a simple carne asada marinade. In a small bowl or jar, whisk together the olive oil, lime juice, jalapeños, garlic, cilantro, cumin, salt, and pepper.
2. Marinate the steak. put the steak in glass baking dish. Pour marinade over top, then coat. Cover with plastic wrap and refrigerate.

3. chef. you can use it bakeware (or cast iron skillet) on the stovetop or use an outdoor grill. Start by preheating to medium-high heat, then check the schedule below for cooking times and recommended internal temperatures.
4. rest. This is important for juicy beef (it only takes 5 minutes), so don’t skip it!
5. piece. For a classic presentation, cut the steak into thin strips.

cooking schedule

Grilling carne asada takes about the same amount of time as cooking it in a cast iron skillet (or griddle) on the stovetop. Usually, this cut is cooked to medium rare, but you can choose your desired degree of doneness. These times are based on a 1-inch thick steak:

Exact cooking times will vary depending on the thickness of the steak, and the internal temperature will be more than 5 degrees above the above while resting. Your grill also plays a role – the heat of a gas grill (which I used to test this recipe) is not as intense as a charcoal grill, so the Kanai Asada may cook a little faster on a charcoal grill.

Best Carne Asada Tips

Not all carne asada recipes are created equal. With a few simple tips, you can be sure to end up with the juiciest, tastiest steak ever! Here are some tips to make it perfect:

• Marinate for no more than 12 hours. I recommend anywhere between 2 and 12 hours, but no longer because you don’t want to end up with mushy meat.
• Bring steaks to room temperature before cooking. Remove steaks from refrigerator about 30 minutes before cooking. This cooks more evenly, but you can skip this step if you forget.
• Cook over medium-high heat. A wave of heat makes the carne asada cook quickly, which translates into a nice crust (yes, please!) and ensures that the interior doesn’t get overcooked (no thanks!).
• Use a meat thermometer. A probe thermometer is my favorite because I don’t need to monitor it, it beeps when the steak is ready, but common meat thermometer also works. If you have neither, use the schedule above.
• let it rest. Don’t forget to let the steak rest after cooking! This is important because it allows the juices to redistribute throughout the meat for a juicy finish.
• Diced. To make the meat more tender, slice the asada meat thinly, against the direction of the muscle fibers. This will help break down muscle fibers and make each bite more tender.

storage instructions

• shop: Wrap leftovers tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
• Meal Prep: Make the marinade in the morning or midday and let the steak marinate until dinner time. If you want to prepare 12 hours ahead, you can mix the marinade ahead of time, but only add the steak 2-12 hours before cooking.
• Reheat: Wrap the meat in aluminum foil and bake in the preheated oven at 350°F for about 15 minutes, until warmed through.
• freeze: Wrap leftovers tightly in plastic wrap and place in freezer bags or airtight containers. Store in refrigerator for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with the Carne Asada Recipe

Traditionally, this meat is served as part of a meal, but you can really do a lot with it:

• tacos – Carne asada tacos made from corn tortillas, flour tortillas, fresh tortillas Jicama Tacoshealthy Cauliflower Tacoseven grain-free Almond Flour Tacos. For topping, try avocado (or avocado), shredded cheese, fresh parsley, and fresh ketchup (or Guacamole).
• Green vegetables – Serve the steak on a bed of vegetables with fresh veggies like tomatoes and avocados.You can also replace the meat with Taco Salad Use carne asada instead.
• lettuce wraps – If you want to avoid tortillas altogether, stuff carne asada and your favorite toppings into lettuce leaves.
• Carne Asada French Fries – Make fries your favorite way, then top with sliced ​​steak, guacamole, pico de gallo, and sour cream.You can also use the same ingredients Air Fryer Sweet Potatoes.
• corn flake – homemade nachos with chopped lettuce, onions, olives, Fresh Tomato Saladsour cream, avocadoor slow cooker problem.
• Roast Beef Burrito – Stuff the toppings suggested above into a burrito with rice (or Cauliflower Fried Rice), or add it to the Healthy Burrito Bowls.
• both sides – with this Mexican dish black bean soup (or plain beans), or Cilantro Lime Cauliflower Rice.

More Easy Mexican Recipes

Mexican style meals are my favorite because they are quick, easy and fresh! Next try these:

Carne Asada Recipe (with Easy Marinade)

This easy carne asada recipe has the best marinade for succulent meat with just 7 common ingredients! It’s perfect for tacos, salads, and more.

Prepare: 5 minute

chef: 10 minute

marinating time 2 Hour

all: 2 Hour 15 minute

Serving Size: 6 (adjust according to recipe)

recipe video

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raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. In a small bowl, whisk together all marinade ingredients (except the steak).

2. Place the steak in a single layer glass baking dish. Pour marinade over steak and coat to coat.

3. Cover with plastic wrap and refrigerate 2 to 12 hours. (The meat will become soft after marinating for a long time.)

4. If you have time, remove the steaks from the refrigerator 30 minutes before cooking. (This is optional, but will help the meat cook more evenly.)

5. Preheat an outdoor grill over medium-high heat for at least 10 minutesor one bakeware (or a cast iron skillet) on the stovetop with at least 2-3 minutes.

6. Serve steaks over direct heat on the grill, or on a griddle or skillet on the stove.Cook 2 minutes Rare on each side, 3-4 minutes medium rare on each side, 5-6 minutes media on each side, 7-8 minutes each side of the middle hole, or 9-10 minutes Well done on each side. (Carne asada medium rare is recommended.) For best results, use probe thermometer or meat thermometer Cook to 120°F for rare, 130°F for medium rare, 140°F for medium, 150°F for medium, or 160°F for well done.

7. Break time 5 minutes. (Internal temperature will rise another 5 degrees.)

8. Slice the carne asada thinly along the grain.

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recipe notes

Serving Size: 5-6 oz steak

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 340

fat 21 grams

protein 32 grams

total carbohydrates 2 grams

net carbs 2 grams

fiber 0 grams

sugar 0 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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