Carne Asada Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
marinating time
12 hrs
-
Total Time
12 hrs 15 mins
-
Servings
4
-
Calories
420 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mexican
Carne Asada Recipe
Description
Carne Asada Recipe features skirt steak marinated in a mixture of soy sauce, olive oil, vinegar, lime juice, and a spice blend that includes cumin, chili powder, smoked paprika, and Mexican oregano. This marinade not only imparts multiple layers of flavor but also helps tenderize the meat. The steak is marinated for several hours or up to 12 hours, absorbing the seasoning deeply.
The beef is cooked quickly on a hot grill or grill pan until charred on the outside but still juicy inside. After resting to allow juices to redistribute, the steak is chopped into bite-sized pieces, making it easy to serve and eat. This preparation emphasizes the charred crust and the bright, acidic notes from lime and vinegar in the marinade.
Carne Asada is versatile and can be served as a main dish or used in tacos and burritos. It pairs well with sides like rice, beans, or grilled vegetables. The recipe notes suggest alternative cuts like flank or flap meat that work similarly. Marinating time is crucial for tenderness, and the meat can be refrigerated or frozen to prepare in advance.
Ingredients
Marinade
- 5 tbsp soy sauce low sodium
- 5 tbsp extra virgin olive oil
- 3 tbsp white vinegar
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp Mexican oregano Italian oregano is okay
- 1½ lime juiced or 1 Mexican orange, juiced
- 2 garlic minced, cloves
Beef
- 1 pound skirt steak
- 2 tbsp vegetable oil
Instructions
- Place all marinade ingredients into a mixing bowl and whisk together.
- Place meat into a baking dish pour marinade mixture/paste over meat.
- Cover with plastic wrap, refrigerate and allow meat to marinate for at least 3 hours and up to 12 hours.
- Heat a grill or grill pan to high heat. Brush with vegetable oil.
- Grill meat for 4 to 5 minutes on each side, lightly seasoning with salt and pepper.
- Transfer meat onto a cutting board and rest, 5 to 7 minutes. Chop into bite sized pieces and serve.
Notes
- Use skirt steak for the best flavor and marinade absorption; flank or flap steak can also be used.
- Mexican oregano gives a distinct earthy flavor; substitute with Mediterranean oregano if unavailable.
- Marinate the beef for at least 3 hours, ideally overnight, but not longer than 2 days to avoid mushy texture.
- Store marinated steak in an airtight container in the fridge or freeze flat in a sealed bag for up to 3 months.
- Cook steak quickly on a hot grill to prevent toughness; rest before chopping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 71mg | 24% |
| Sodium | 756mg | 32% |
| Potassium | 426mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
