If you’re a fan of Mexican cuisine, you’ve probably heard of carne asada. This classic dish of marinated grilled steak is savory, juicy, and full of flavor. It’s perfect for family dinners, barbecues, or any occasion where you want to impress your guests. In this article, we’ll walk you through the process of cooking carne asada from start to finish.
What Is Carne Asada?
Carne asada is a Spanish term that literally translates to “grilled meat.” In Mexican cuisine, however, it usually refers to a specific cut of beef that has been marinated and grilled to perfection. Carne asada is typically made with skirt steak, but you can also use flank steak or sirloin steak if you prefer. The key is to choose a cut of meat that is lean, tender, and easy to grill.
For this recipe, you will need:
– 2 pounds skirt steak
– 1/4 cup soy sauce
– 1/4 cup lime juice
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
Here’s how to make carne asada:
1. In a large bowl, whisk together the soy sauce, lime juice, olive oil, garlic, cumin, chili powder, paprika, salt, and black pepper.
2. Add the skirt steak to the bowl and toss to coat it evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat your grill to high heat.
4. Remove the steak from the marinade and shake off any excess. Discard the remaining marinade.
5. Grill the steak for about 5 minutes per side, or until it is lightly charred and cooked to your desired level of doneness. For medium-rare steak, the internal temperature should be around 130-135°F.
6. Once cooked, remove the steak from the grill and transfer it to a cutting board. Let it rest for 5-10 minutes to allow the juices to settle.
7. Using a sharp knife, slice the steak against the grain into thin strips.
8. Serve the carne asada with warm tortillas, sliced avocado, diced tomatoes, shredded cheese, and any other toppings you like.
Tips for Success:
Here are a few tips to help you make the perfect carne asada:
– Choose a good quality cut of steak. Skirt steak is the most traditional choice for carne asada, but flank steak or sirloin steak will work too.
– Marinate the steak for at least 30 minutes, but no more than 4 hours. Over-marinating can make the meat tough and chewy.
– Preheat your grill to high heat before cooking the steak. This will help give it a good sear.
– Let the steak rest for a few minutes after cooking. This will allow the juices to redistribute and keep the meat moist and tender.
– Slice the steak against the grain. This will make it more tender and easier to chew.
Q: Can I use a different type of meat for carne asada?
A: Yes, you can use flank steak or sirloin steak if you prefer. Just make sure to choose a lean cut of meat that is easy to grill.
Q: How long should I marinate the steak?
A: Marinate the steak for at least 30 minutes, but no more than 4 hours. Over-marinating can make the meat tough and chewy.
Q: Can I cook carne asada in the oven instead of on the grill?
A: Yes, you can cook carne asada in the oven if you don’t have a grill. Preheat the oven to 425°F and roast the steak for about 15-20 minutes, or until it is cooked to your desired level of doneness.
Q: What toppings should I serve with carne asada?
A: Carne asada is traditionally served with warm tortillas, sliced avocado, diced tomatoes, shredded cheese, and any other toppings you like. You can also serve it with rice, beans, or a side salad.