I’ve been making carne asada for my family for years, and it’s always a hit. This recipe comes from my husband’s Mexican heritage, and it’s a staple in our household.
The dish itself is incredibly flavorful, with a rich beefy taste that’s hard to resist. When we grill the meat, it’s like a party in our backyard – everyone gathers around the grill, eager to see what’s cooking.
My kids love helping with the prep work, from marinating the meat to grilling the steaks. It’s a fun and interactive meal that brings us all together.
Plus, it’s relatively healthy compared to other grilled meats, with lean cuts of beef and a focus on fresh herbs and spices. I like to serve it with some sautéed onions and bell peppers, and a side of warm flour tortillas.
It’s the perfect meal for any occasion – whether we’re having a family dinner or hosting friends for a barbecue.
Grilled Carne Asada
4.6 from 1294 votes
A classic Mexican grilled beef dish featuring thinly sliced flank or skirt steak marinated in citrus and spices. The high heat of the grill creates a smoky char while keeping the meat tender and juicy.
1In a medium bowl, whisk together olive oil, lime juice, orange juice, minced garlic, cumin, oregano, salt, pepper, and cilantro until well combined.
2Pour the marinade into a large resealable plastic bag or glass dish, add the flank steak, and seal or cover.
3Refrigerate for at least 2 hours or up to 8 hours, turning the bag occasionally to ensure even coating.
4Preheat your grill to high heat, about 450-500°F.
5Remove the steak from the marinade and let any excess drip off, discarding the remaining marinade.
6Place the steak directly on the grill grates and cook for 4-6 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F and the outside is nicely charred.
7If using, add the onion rings and jalapeno halves to the grill during the last 3 minutes of cooking, turning once until lightly charred and softened.
8Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.
9Slice the steak against the grain into thin strips about 1/4-inch thick.
For best results, let the steak come to room temperature for 20 minutes before grilling. Slice against the grain for maximum tenderness. The grilled onions and jalapenos make excellent taco toppings.
Watch Video Of How Grilled Carne Asada Works
This recipe is always a good idea for any occasion – whether we’re having a family dinner or hosting friends for a barbecue.
One of my favorite things about this recipe is how well it stores in the fridge or freezer – just reheat it on the grill or in the oven when you’re ready to serve.
You can also get creative with different toppings and sides – try adding some sliced avocado or sour cream for extra creaminess.
❓ Frequently Asked Questions About Grilled Carne Asada
What is carne asada?
Carne asada is a popular Mexican dish made from thinly sliced beef grilled to perfection.
Can I use other types of meat?
No, carne asada is traditionally made with flank steak or skirt steak – these cuts have the perfect balance of flavor and tenderness.
How do I prevent the meat from drying out?
The key is to not overcook it – make sure to remove it from the heat when it reaches your desired level of doneness.
Can I marinate the meat for longer than 30 minutes?
Yes, you can marinate it for several hours or even overnight – just be sure to refrigerate it at 40°F (4°C) or below.
Is this recipe suitable for vegetarians?
No, this recipe is specifically designed for beef lovers – if you’re looking for a vegetarian alternative, consider trying grilled portobello mushrooms instead.
Can I cook this on an indoor grill pan?
Yes, you can cook this on an indoor grill pan – just be sure to follow the same temperature guidelines as you would with an outdoor grill.
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