Carne Asada

Carne asada is a Mexican dish consisting of chargrilled and sliced beef, usually marinated and cooked over high heat to achieve a charred exterior and juicy interior. The name literally means “grilled meat” in Spanish. The most popular meat used is a rump steak. It can be served with a habanero and horseradish sauce, spiced potato wedges and a tomato salad to lend a very authentic Mexican feel.

Key Features of Carne Asada

Type of Meat

• Typically made from flank steak, skirt steak, or sometimes sirloin.

• Chosen for their flavor and ability to absorb marinades well.

Marinade

• Marinades vary by region but commonly include:

  • Citrus juice (lime or orange)

  • Garlic

  • Onion

  • Chili (fresh or dried)

  • Cilantro

  • Cumin, oregano, or paprika

  • Oil and salt

Marinating can last from a few hours to overnight.

Grilling

• Traditionally cooked over a charcoal grill for a smoky flavor.

• High heat creates caramelization and charring on the outside.

How It’s Served

• Sliced thinly against the grain for tenderness.

• Commonly served in:

  • Tacos

  • Burritos

  • Tortas (sandwiches)

  • Plates with rice, beans, guacamole, and salsa

Often a highlight of Mexican cookouts (carne asadas)—both the dish and the social gathering are referred to by the same name.

Traditional Carne Asada Recipe (Serves 4–6)

Equipment Needed

• Charcoal or gas grill (charcoal preferred)

• Grill tongs

• Large zip-top bag or shallow dish (for marinating)

• Meat thermometer (optional but useful)

• Cutting board and sharp knife

 Ingredients

For the Beef:

• 2 lbs (900g) flank steak or skirt steak

For the Marinade:

• 1/2 cup fresh orange juice (about 1 large orange)

• 1/4 cup fresh lime juice (about 2–3 limes)

• 1/4 cup soy sauce or Maggi seasoning

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 jalapeño or serrano pepper, chopped (optional, for heat)

• 1 tsp ground cumin

• 1 tsp chili powder or ancho chili powder

• 1/2 tsp oregano

• 1/2 tsp black pepper

• 1/4 cup fresh cilantro, chopped

 Preparations

1. Prepare the Marinade:
   Mix all marinade ingredients in a bowl or directly in a zip-top bag.

2. Marinate the Meat:

   • Place steak in the bag or dish.

   • Pour marinade over and coat well.

   • Marinate in the refrigerator for at least 2 hours (ideally 6–8 hours, but no more than 24 hours).

3. Preheat the Grill:

   • Heat a charcoal grill until coals are white-hot, or preheat gas grill to high.

   • Oil the grates lightly.

4. Grill the Steak:

   • Remove steak from marinade and shake off excess.

   • Grill 3–5 minutes per side (depending on thickness) for medium-rare to medium.

   • Internal temp: 130–135°F (54–57°C) for medium-rare.

5. Rest and Slice:

   • Let steak rest 5–10 minutes.

   • Slice thinly against the grain.

6. Serve:
   Serve with warm tortillas, grilled scallions, guacamole, pico de gallo, and lime wedges.

Nutritional Info (Per Serving, ~6 oz steak + marinade impact)

Note: Serving with tortillas, sides, or sauces will add to the totals.