Carne Asada Recipes

AUTHENTIC CARNE ASADA + STREET TACOS

Steps:

• In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
• Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
• Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
• Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.

CARNE ASADA

Steps:

• Preheat the broiler.
• Line a small baking sheet with foil. Place the tomato and jalapeños open side down, skin side up onto the baking sheet.
• Place the baking sheet in the oven, about 4 inches from the broiler. Roast for 3 to 5 minutes or until the peppers and tomato are charred and the skin is blistered. Remove from the oven and let them cool slightly.
• Transfer the tomato and jalapeños to a blender or food processor. Add the remaining marinade ingredients and blend until smooth. Reserve 1 cup of the marinade in a sealed container and refrigerate.
• Transfer the rest of the marinade to a gallon-sized ziplock bag. Add the steak and massage so it's throughly coated in the marinade. Squeeze all air out of the bag and seal. (Alternatively, you can marinate the steak in a large baking dish and cover with plastic before refrigerating.) Refrigerate for at least 3 hours and up to overnight (8 hours).
• When ready to cook, remove the steak from the marinade and wipe off the excess. Let it stay at room temperature for 15 minutes before cooking.
• To cook on the grill, prepare your grill for direct grilling over hot coals. If using gas, preheat at the highest setting for 10 minutes. Clean and lightly oil the grates of the grill. Place the steak on the hottest side of the grill and cook - turning occasionally - until well charred and a thermometer inserted in the center reads 115-120º F, about 3-4 minutes per side.
• To cook in a cast iron skillet, preheat the skillet over medium-high heat for 5 minutes. When hot, add the steak and cook - turning occasionally - until charred on both sides and a thermometer inserted in the center reads 115-120º F, about 3-4 minutes per side.
• Remove the steak to a cutting board and allow to rest for 5 to 10 minutes.
• Slice thinly against the grain and serve immediately, with the reserved marinade as a side sauce.

DELICIOUS CARNE ASADA

Steps:

• Place beef in a large resealable plastic bag.
• Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of the beef and seal the bag.
• Marinate beef in the refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill beef over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

BEST CARNE ASADA MARINADE RECIPE

Steps:

• Combine all ingredients (except steak) in a large mixing bowl. Whisk to combine.
• Place meat in a gallon-sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
• Pour carne asada marinade on top of the meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.
• Take the steak from the marinade. Toss the leftover marinade.
• Cook the meat until just cooked through on a hot grill. (Rare to medium-rare.)
• Cut cooked meat into strips.
• Place meat and favorite toppings in tortillas to make into tacos or burritos.

CARNE ASADA

Steps:

• In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
• Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
• Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.
• Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!).

HEALTHY CARNE ASADA RECIPE + LEFTOVER RECIPES!

Steps:

• Dice the skirt steak.
• Combine all the marinade ingredients in a large zippered bag or container with lid.
• Add the diced steak to the container and mix to ensure it is completely covered by the marinade.
• Place in the fridge for at least 1 hour, or overnight.
• Coat a large skillet with olive/avocado oil and heat on high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
• Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
• Remove the carne asada from the heat and warm your low carb tortillas on the hot skillet.
• Chop the onions and cilantro.
• Eat this by itself, with one of the recipes above.

CARNE ASADA

Steps:

• Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
• In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
• Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
• Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
• Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
• If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!

CARNE ASADA

Steps:

• Lay the skirt steak in a large nonreactive bowl or baking dish.
• Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
• Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
• Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
• Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve.

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.