Mexican Grilled Steak Carne Asada Recipes

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MEXICAN CARNE ASADA RECIPE



Mexican Carne Asada Recipe image

Authentic Mexican Carne Asada - Grilled steak, arrachera, or skirt, which has been marinated with lime and garlic and then quickly cooked over high heat served with a stack of hot tortillas and a bold salsa.

Provided by Douglas Cullen

Categories     Main Course

Time 50m

Number Of Ingredients 6

2 pounds skirt steak
10 limes
4 garlic cloves
1 tsp salt
1 large bunch of spring onions (8 to 12)
16 corn or flour tortillas

Steps:

  • LIME GARLIC MARINADE
  • Start with a small bowl
  • Mince the garlic and add to the bowl
  • Squeeze the juice from 8 limes into the bowl
  • Add the salt and mix with a fork
  • SKIRT STEAK
  • Trim the meat of any excess silver membrane
  • Place the skirt steak in a tray and pour half the marinade over it
  • Flip the skirt and pour the other half of the marinade over it
  • Let the meat marinate for 2 hours in the refrigerator
  • Bring the meat to room temperature before grilling
  • Once the meat is marinated, start the charcoal
  • When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
  • Rest the meat for a few minutes before serving
  • SPRING ONIONS
  • Once the coals are going place the spring onions on the grill.
  • Move them to the side of the grill when you are ready to cook the meat.

Nutrition Facts : ServingSize 1 /4 pound, Calories 939 kcal, Carbohydrate 35 g, Protein 86 g, Fat 51 g, Cholesterol 309 mg, Sodium 620 mg, Sugar 2 g

AUTHENTIC CARNE ASADA + STREET TACOS



Authentic Carne Asada + Street Tacos image

You'll love this authentic Carne Asada recipe. If serving as Carne Asada street tacos, you'll also need small corn tortillas, cilantro, diced white onion, lime wedges and cilantro to serve.

Provided by Natasha Kravchuk

Categories     Easy

Time 6h25m

Number Of Ingredients 10

2 lb Flank Steak
1/4 cup lime juice ((from 2-3 limes))
1/4 cup orange juice ((no pulp))
1/4 cup soy sauce ((regular, not low-sodium)*)
3 Tbsp olive oil
1 cup chopped cilantro (plus more to serve)
7 garlic cloves (finely chopped)
2 tsp chili powder
1 tsp cumin
1 tsp salt

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.

Nutrition Facts : Calories 292 kcal, Carbohydrate 4 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 1025 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LISA'S FAVORITE CARNE ASADA MARINADE



Lisa's Favorite Carne Asada Marinade image

I've tried many marinade recipes for carne asada, and this is our family favorite!

Provided by Lisa Arlotti

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT40m

Yield 12

Number Of Ingredients 14

¾ cup orange juice
½ cup lemon juice
⅓ cup lime juice
4 cloves garlic, minced
½ cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
½ cup olive oil
3 pounds flank steak

Steps:

  • Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
  • Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
  • Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g

CARNE ASADA (GRILLED STEAK)



Carne Asada (Grilled Steak) image

Carne asada, or grilled meat, is great backyard grill food. It is enjoyed throughout Central America and Mexico. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef. The ingredient measurements are pretty vague, but it lets you make it according to your own taste. Personally, I would use the maximum amounts of everything. Enjoy!

Provided by Nif_H

Categories     Steak

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 -3 lbs flank steaks or 2 -3 lbs skirt steaks
1 -2 onion, thinly sliced
2 -3 oranges, juice only
salt and pepper, to season
1/4 cup oil

Steps:

  • In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight.
  • Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes.
  • Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a clean platter.
  • Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.
  • VARIATIONS:.
  • Add some lime juice along with the orange juice in the marinade. Or use sour orange juice (naranja agria) if you can find it.
  • Other possible marinade additions include ground cumin, chili powder and chopped cilantro. Everyone has their own favorites.

Nutrition Facts : Calories 536.4, Fat 32.5, SaturatedFat 9.6, Cholesterol 154.2, Sodium 123.6, Carbohydrate 10.3, Fiber 2, Sugar 7.3, Protein 49

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