Tender Carne Asada Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
7 mins
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Servings
6 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
Mexican
Tender Carne Asada Recipe
Description
The Tender Carne Asada Recipe combines flank or skirt steak with a zesty marinade that includes soy sauce, garlic, lime juice, olive oil, sugar, cumin, onion powder, and ancho chili powder. A unique step applies mashed kiwi in the last 30 minutes of marinating, utilizing its enzymes to break down proteins and tenderize the meat without overwhelming it. The steak is then grilled on high heat until charred on the outside and medium-rare inside, preserving juiciness.
The flavor balances citrus tang and umami from the marinade, with warmth from the spices, while the kiwi ensures a tender texture. This method avoids toughness common with flank or skirt steak. Typically served sliced with fresh toppings like pico de gallo, sliced avocado, chopped cilantro, and lime wedges, the dish pairs well with tortillas or rice, creating a satisfying main course.
Notes recommend adding a touch of salt if using low-sodium tamari. The recipe suggests chilling the meat 3 to 9 hours before grilling to maximize flavor and tenderness. Avoid over-marinating with kiwi beyond 30 minutes to prevent excessive mushiness.
Ingredients
- 2-3 lbs flank steak or skirt steak, roughly trimmed
- ¼ cup soy sauce or Tamari, for gluten-free*
- 6 cloves garlic minced
- 3 TB lime juice freshly squeezed
- 2 TB olive oil or canola
- 1 TB sugar
- 2 tsp cumin ground
- 2 tsp onion powder
- 2 tsp ancho chili powder
- 2 whole kiwi peeled and mashed
- Pico de Gallo sliced avocado, lime wedges, chopped cilantro, optional topping
Instructions
- Seasonings: In a 9x13 pan or large dish, add the soy sauce, garlic, lime juice, oil, sugar, cumin, onion powder, and chili powder. Use hand whisk to incorporate well. Set aside.
- Coat: Using paper towels, dab off all excess moisture from beef. Use fork to poke holes throughout beef. Place beef in the pan with marinade. Evenly coat beef on all sides, ensuring every bit of beef is well coated (if you have two steaks, ensure even coating on both.) Cover with cling wrap. Chill 3-9 hours.
- Tenderize: During the last 30 minutes of marinade time, evenly press mashed kiwi onto all sides of beef, making sure every part of the beef has a bit of kiwi on it. Cover and chill no more than 30 minutes max.
- Cook: grease the grill; heat on high until smoking hot. Grill steak just until both sides are nicely charred and browned, and interior is medium rare. Cook time will vary, depending on thickness of steaks. Usually, once the exterior is nicely charred, skirt/flank steaks should be done, as they are thinner cuts.
- Rest: Transfer steak to cutting board and let it rest for 5-10 minutes, without slicing. Then, slice very thinly against the grain (perpendicular to the grain) and serve immediately with your choice of toppings.
Notes
- If using tamari, add a pinch or two of salt to compensate for its lower salt content.
- Marinate the steak between 3 to 9 hours for optimal flavor and tenderness.
- Do not leave the kiwi tenderizer on the meat for more than 30 minutes to prevent over-tenderizing.
- Serve with tortillas, rice, or your choice of sides to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 307kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 91mg | 30% |
| Sodium | 272mg | 11% |
| Potassium | 571mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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