Traditional Carne Asada

🕒 Prep: 15 min
🔥 Cook: 15 min
🍽 Serves: 4
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Get ready to fire up the grill for a classic Mexican favorite: Traditional Carne Asada. Perfect for a sunny afternoon, this dish brings together vibrant citrus flavors and a hint of spice to elevate your steak game.

Traditional Carne Asada

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Ingredients for Traditional Carne Asada

Ingredients for Traditional Carne Asada

The star of this dish is the flank steak, known for its rich flavor and tender texture when marinated well. The lime juice and orange juice offer a tangy and sweet balance, helping to tenderize the meat. Fresh garlic brings a robust depth, while olive oil helps to carry the flavors into the steak. A splash of soy sauce adds a hint of umami, enhancing the overall taste. The ground cumin, chili powder, and paprika provide warmth and spice, while black pepper and kosher salt enhance all the flavors. Finally, cilantro, jalapeño, and onion bring freshness and a little kick to the finished dish.

Why This Traditional Carne Asada Works

During the long marinating time, the lime and orange juice start to break down the outside of the flank steak. The meat loosens up a bit and soaks in the salty soy sauce, garlic, cumin, and chili powder. Oil wraps around the steak and keeps the surface from drying out. Jalapeño and cilantro sit against the meat for hours, so their taste slowly spreads through the whole piece instead of just sitting on top.

Once the steak hits the hot grill, the outside browns fast. That browned crust locks in a lot of the juices that were pulled toward the surface by the marinade. Inside, the meat stays moist because the fibers were already relaxed from the acid and oil. After grilling, the rest time lets the hot juices settle back into the steak instead of running out on the cutting board. Slicing thinly against the grain then cuts through those long muscle fibers, so even a lean cut like flank steak ends up tender and easy to chew.

Traditional Carne Asada Tips & Tricks

  • Marinate the steak overnight for the best flavor infusion.
  • Always slice against the grain to ensure tender bites.
  • Use a meat thermometer: 130°F for medium-rare, 140°F for medium.

Mistakes To Avoid

Letting the steak sit in the marinade for only an hour or two leaves the center tasting plain and the outside overly sharp from the acid. The meat doesn’t have time to soak evenly, so the surface gets soft while the inside stays firm and bland, and the slices end up tasting uneven from edge to center.

Cranking the grill too hot right away can scorch the outside while the inside stays undercooked. The sugars from the juice and soy sauce burn fast, so the crust turns black and bitter before the middle of the flank steak has a chance to warm through, forcing longer cooking and a dry texture.

Skipping the rest after grilling sends all the hot juices rushing out as soon as the steak is cut. The slices then look dry and gray in the center, and the meat feels tougher and chewier than it should, even if it was cooked to the right doneness.

Cutting the steak in thick chunks or slicing with the grain makes each piece hard to bite through. The long muscle fibers stay intact, so the meat feels stringy and rubbery instead of tender, and even a good marinade cannot fix that texture.

Equipment Used:

Grill, Mixing Bowl, Knife

Ingredients

  1. 2 lbs flank steak
  2. 1/4 cup lime juice
  3. 1/4 cup orange juice
  4. 4 cloves garlic, minced
  5. 1/4 cup olive oil
  6. 2 tbsp soy sauce
  7. 1 tsp ground cumin
  8. 1 tsp chili powder
  9. 1/2 tsp paprika
  10. 1/2 tsp black pepper
  11. 1/2 tsp kosher salt
  12. 1/4 cup chopped cilantro
  13. 1 jalapeño, sliced
  14. 1 large onion, sliced

Step-by-step Instructions

  1. 1. In a large bowl, combine lime juice, orange juice, garlic, olive oil, soy sauce, cumin, chili powder, paprika, black pepper, and salt to create the marinade.
  2. 2. Add the flank steak to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.
  3. 3. Preheat the grill to medium-high heat.
  4. 4. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 6-8 minutes per side, or until it reaches your desired level of doneness.
  5. 5. Allow the steak to rest for 5-10 minutes. Slice thinly against the grain.
  6. 6. Garnish with chopped cilantro, sliced jalapeño, and onion before serving.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, skirt steak or sirloin can work as alternatives, though flank steak is preferred for its texture and flavor.
How long can I keep leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Is there a way to make it spicier?
Feel free to add more jalapeños or a pinch of cayenne pepper to the marinade for extra heat.

Serving Ideas for Traditional Carne Asada

Carne Asada pairs beautifully with warm corn tortillas to create delicious tacos. Add a side of Mexican rice or a fresh avocado salad to complement the flavors. You can also serve it over a bed of mixed greens for a lighter meal.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.