Carne Asada

Carne Asada, in English, means "grilled meat." It’s beef (in Mexican cooking) that has been marinated and grilled, typically served sliced in thin strips as a main course or as a filling in tacos, burritos, etc.

Carne Asada Recipe

Ingredients (6-8 servings)
1 (2 lb.) skirt, flat iron or flank steak (your choice)
2 limes, juiced
4 cloves garlic, crushed
½ c. orange juice
1 c. fresh cilantro, chopped
½ tsp. salt
¼ tsp. black pepper
¼ c. olive oil
1 jalapeño, minced
2 Tablespoons white vinegar

Directions
Step 1: Tenderize the meat with a jacquard or mallet. *Laurie’s Cooking Tip: You’ll want to tenderize as these cuts of beef have really tight proteins and you want the marinade to get into the grain to “loosen” them up.

Step 2: Mix all ingredients in a gallon resealable bag and knead to mix them up. *Laurie’s Cooking Tip: I throw the whole lime in (rinds and all).

Step 3: Add steak and knead some more to fully cover the steak. Refrigerate for at least 2 hours. (I marinade mine overnight in the refrigerator and flip often to ensure all meat gets exposed the marinade.)

Step 4: Heat grill to high. Grill steak for 4-6 minutes per side depending on the thickness of the steak.

Step 5: Remove the steak from the grill and let “rest” for 10 minutes.

Step 6: Slice, at a 45-degree angle, against the grain of the meat and serve.