Authentic Carne Asada Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
6
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Calories
408 kcal
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Course
Main Course
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Cuisine
South American
Authentic Carne Asada Recipe
Description
The marinade combines toasted cumin seeds, onion, garlic, chipotle peppers, cilantro, orange and lime zest and juice, beer, soy sauce, olive oil, salt, and pepper, blended into a smooth sauce. The flank steak soaks in this mixture in the refrigerator for 24 to 48 hours to absorb the flavors thoroughly and tenderize.
Grilling the marinated steak over high heat produces a nicely charred exterior with juicy, medium-rare interior. Resting the meat before slicing thinly against the grain enhances tenderness. The slices are finished with fresh lime juice and cilantro garnish, adding brightness and herbaceousness.
The recipe includes tips for making the steak more well-done or reheating leftovers gently on the grill to preserve flavor and texture. It also suggests storing the cooked carne asada refrigerated or frozen properly. Adding a jalapeño to the marinade can increase spice level. This preparation is intended to be served immediately after cooking for best taste and texture.
Ingredients
- 1 teaspoon cumin seeds
- 1 yellow onion peeled, roughly chopped
- 10 garlic cloves
- 2 chipotle peppers
- 1 cup cilantro packed leaves and stems
- orange zest and juice of 1
- lime zest and juice of 1
- 2/3 cup beer
- ¼ cup soy sauce
- ½ cup olive oil
- 1 ½ teaspoons sea salt coarse
- ¾ teaspoon black pepper ground
- 2 pound flank steak
Instructions
- Add the cumin, onion, garlic, chipotle peppers, cilantro, orange zest, and juice, lime zest. and juice, beer, soy sauce, oil, salt, and pepper to a blender or food processor.
- Blend or process at high speed until it becomes completely smooth. Briefly set it to the side.
- Place your steak into a 13x9 casserole dish and cover it entirely in the marinade from the blender.
- Move the steak around to ensure it is coated on all sides, and then wrap it in plastic wrap and place it in the refrigerator for 24 to 48 hours.
- Once marinated, place the steak directly from the marinade onto a hot grill (450° to 550°) and cook for 3 to 5 minutes per side.
- Once dark grill marks are formed and a medium-rare internal temperature is reached (125°) remove it from the grill and rest on a cutting board for 5 minutes.
- Slice the steak against the grain and on a bias to make long thing edible strips.
- Garnish with fresh squeezed lime juice and chopped cilantro.
Notes
- This carne asada is best served immediately after cooking; for more well-done meat, mince finely and keep warm in a low oven up to 30 minutes.
- Store leftover steak covered in the refrigerator for 3-4 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat by grilling for 2-3 minutes per side; cooking further will increase doneness beyond original temperature.
- Including a seeded jalapeño in the marinade adds heat for those who prefer spicier meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 91mg | 30% |
| Sodium | 1208mg | 50% |
| Potassium | 613mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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