flap meat carne asada recipe

Written ByJenny Smyth Posted on
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The Best flap meat carne asada recipe

I’m so excited to share this delicious flap meat carne asada recipe with you all. This dish originated in Mexico, where it’s a staple at many restaurants and households.

The name ‘carne asada’ translates to ‘grilled meat’ in Spanish, which perfectly describes the cooking method used to prepare this dish. When cooked correctly, the meat is tender, juicy, and full of flavor.

I’ve been making this recipe for years, and it’s always a hit with my family and friends. My kids love it when I serve it with warm tortillas, fresh salsa, and a side of Mexican street corn.

It’s also a great option for a quick weeknight dinner or a special occasion meal. Not only is this recipe easy to make, but it’s also packed with nutrients and can be customized to suit your dietary needs.

The flap meat used in this recipe is leaner than traditional steak cuts, making it a healthier alternative for those looking to reduce their fat intake. Additionally, you can adjust the level of spiciness to your liking by adding more or less hot sauce.

Overall, this recipe is a game-changer for anyone looking for a flavorful and nutritious meal that’s easy to prepare.

Flap Meat Carne Asada

4.7 from 1921 votes

Flap meat carne asada is a classic Mexican grilled steak dish featuring thin, marinated flap steak. The citrus and garlic marinade tenderizes the meat while adding bright, savory flavor.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Marinade

1/3 cup fresh orange juice
1/4 cup fresh lime juice
4 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

For the Steak

1 1/2 pounds flap meat, trimmed of excess fat
Corn or flour tortillas, for serving
Fresh salsa, guacamole, and lime wedges, for serving

👨‍🍳Directions

1In a medium bowl, whisk together the orange juice, lime juice, minced garlic, cilantro, olive oil, cumin, oregano, salt, pepper, and cayenne if using.
2Place the flap meat in a large resealable plastic bag or shallow dish, pour the marinade over it, and seal or cover.
3Refrigerate for at least 2 hours, or up to 8 hours for more flavor.
4Preheat an outdoor grill to high heat, about 450-500 degrees F, or heat a cast-iron skillet over high heat until smoking.
5Remove the flap meat from the marinade and let any excess drip off; discard the marinade.
6Grill the steak for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 130-135 degrees F, with nice char marks.
7Transfer the cooked steak to a cutting board and let it rest for 5 minutes, which allows the juices to redistribute.
8Slice the meat against the grain into thin strips, about 1/4-inch thick.
9Serve immediately on warm tortillas with salsa, guacamole, and lime wedges.

🔧Equipment

Large resealable plastic bag or shallow dish
Grill or cast-iron skillet
Tongs
Cutting board
Sharp knife
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 650mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 40g

📝Notes

For best tenderness, always slice flap meat against the grain. The marinade can be prepared a day ahead and stored in the refrigerator. If using a skillet, work in batches to avoid overcrowding and ensure a good sear.

For leftovers, store the cooked flap meat in an airtight container in the fridge for up to four days. To reheat, slice the meat and warm it in a hot skillet for about a minute per side, or microwave it for 30 seconds.

Avoid overcooking when reheating so it stays juicy. This recipe works well for family gatherings because you can make the marinade ahead and grill the meat just before serving.

It also pairs nicely with sides like grilled vegetables, beans, or a simple salad. I always feel confident bringing this dish to a potluck or cookout because it is a crowd pleaser that does not require a lot of fuss.

❓ Frequently Asked Questions About Flap Meat Carne Asada

Q: What is flap meat?

Flap meat is a type of beef cut that comes from the diaphragm area of the cow. It’s leaner than traditional steak cuts and has a slightly firmer texture.

Q: Can I use other types of meat instead of flap meat?

While flap meat is the traditional choice for carne asada, you can use other types of beef or even lamb if you prefer. However, keep in mind that the flavor and texture may vary.

Q: How do I marinate the meat for optimal flavor?

The key to marinating the meat is to use a mixture of citrus juices (such as lime or orange), garlic, and spices. Let it sit for at least 30 minutes before grilling for maximum flavor absorption.

Q: Can I cook this recipe indoors?

No, carne asada is best cooked over an open flame or on a grill outdoors. If you don’t have access to an outdoor grill, consider using an indoor grill pan or broiler for a similar effect.

Q: What are some popular toppings for carne asada?

Toppings like fresh cilantro, diced onions, warm tortillas, and sliced avocado add freshness and creaminess to this dish. Feel free to experiment with different combinations to find your favorite.

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