Carne Asada
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Unrated
-
Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
2
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Calories
546 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Carne Asada
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Carne Asada is an incredibly flavorful and juicy cut of beef grilled to perfection. Similar to steak fajitas but without all the fixings. We go with flap steak which can be found in the meat department of many well-stocked supermarkets or at your local meat market.
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Ingredients
For the Chili Sauce
- 16 guajillo chiles Stemmed and seeds removed (as many as possible)
- 16 arbol chilis Stemmed and seeds removed (as many as possible)
- 4 cloves garlic roughly chopped
- 2 teaspoon kosher salt
- 1 cube chicken bouillon
- water for boiling
For the Carne Asada
- 1 lb flap steak or skirt or ribeye (sliced thinly)
- ½ cup soy sauce
- 2 tablespoon vegetable oil
- 2 tablespoon chili sauce
- ½ onion cut into slices
- 1 clove garlic minced
- ¼ cup pineapple juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 flour tortillas warmed
- chimichurri sauce optional
- Pico de Gallo optional
- finishing salt such as Maldon's, for finishing
Instructions
Make the Chili Sauce
- Bring a medium pot filled with water to a boil. Carefully add the seeded peppers and cook for 15 minutes.
- Use a slotted spoon to transfer the softened peppers and a cup of the chili broth to a blender. To the blender, add the garlic, salt, and bouillon cube. Puré until smooth. Transfer to a jar with a tight-fitting lid and set aside.
Make the Carne Asada
- In a medium-sized bowl, add the soy sauce, vegetable oil, chili sauce, onion, garlic, pineapple juice, and salt. Mix to combine.
- Place the meat in a large plastic baggie. Pour the marinade mixture over the meat. Use your fingers to carefully remove the air out of the baggie and then seal. Place in the refrigerator for at least 4 hours, or even better, up to 24 hours. If you can, massage the baggie every few hours.
- Heat your charcoal, gas, or electric grill to high.
- Remove the meat from the marinade. Discard the marinade.
- Place the meat on the grill over direct heat. Sprinkle the meat with a little more salt. After 4 to 5 minutes, use a pair of tongs to flip the meat over. Hit it with a little more salt. Cook for another 4 to 5 minutes, or until an internal temperature of 125° to 130°F is reached. Remove from the grill and let rest for about 5 minutes. Slice against the grain and serve at once with tortillas, chimichurri, and pico de gallo. We like to sprinkle finishing salt (such as Maldon's) over the meat after slicing.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel
- Flap steak is also called sirloin tip and sometimes a bavette tip. If you can't find flap, go with skirt or ribeye.
- The chimichurri sauce can be made up to 2 days in advance.
- The longer the meat sits (up to 24 hours) the better.
- Leftovers will keep in the fridge for up to 5 days. Reheat on the stove over medium heat or in the microwave for 30-second intervals until heated through.
Nutrition Information
Show Details
Calories
546kcal
(27%)
Carbohydrates
94g
(31%)
Protein
20g
(40%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Sodium
7843mg
(327%)
Potassium
968mg
(28%)
Fiber
14g
(56%)
Sugar
23g
(46%)
Vitamin A
7524IU
(150%)
Vitamin C
19mg
(21%)
Calcium
231mg
(23%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 94g | 31% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 7843mg | 327% |
| Potassium | 968mg | 21% |
| Fiber | 14g | 56% |
| Sugar | 23g | 46% |
| Vitamin A | 7524IU | 150% |
| Vitamin C | 19mg | 21% |
| Calcium | 231mg | 23% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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