This Carne Asada recipe is delicious and tender! Use it as a tortilla, burritos or as rice with your favorite toppings.
- smell: Beef is Marinate with vibrant lime and citrus juice marinade. The barbecue adds a smoky flavor to this juicy steak.
- Preparation Note: Marinate the sides or skirt for at least 4 hours or overnight to soften and season. If you use more tender meat, reduce the marination time.
- Recommended tools: I recommend checking the steak with a meat thermometer.
Carne Asada Ingredient Tips
- steak: I use skirts or side steaks in this recipe. Other steaks can be used; however, the marinating time should be reduced.
- Tangerine: The acidity of the orange and lime juice makes the steak tender.
- soy sauce: Increase salt and saltiness.
- Jalapeño: Heat gently; remove the seeds to reduce spices or replace the seeds with serrano pepper to increase heat.
How to make Carne Asada
- Mix marinade ingredients and marinate steak (Full recipe below).
- Remove the steak from the marinade and grill.
- Let the steak rest and cut into cereals.
Make sure to cut the beef into cereals. You will see the long fibers in the meat, cut through the fibers for tender beef. If you cut with fiber, you will get a hard, chewy meat.
Favorite toppings
The Carne Asada is so delicious that I only added some basic toppings. We usually use it as a grilled steak taco.
- Seasoning: Served with homemade Pico de Gallo or avocado sauce
- vegetable: Add the diced yellow onions and sliced radish, green chili or jalapeno.
- Served with Zesty Cilantro jicama shaw.
Leftovers?
Separate the remaining Carne Asada from the tortillas and topping in a covered container in the refrigerator for up to 4 days. Freeze the leftovers in a zippered bag for up to two months and then thaw it in the refrigerator.
More Mexican style favorites
Do you like this Carne Asada recipe? Leave a comment and rate it below.
Carne Asada Recipe
This Carne Asada recipe comes with tender marinated steak and all your favorite toppings!
Prevent the screen from becoming dark
-
In a blender, mix together the orange juice, fresh lime juice, vegetable oil, soy sauce, half and sowed jalapeno, 3 cloves of garlic and cumin. Pulse until mixed.
-
Place the side steak in a shallow dish or resealable plastic bag and pour the marinade on top. Make sure the steak is well covered and marinate in the refrigerator for at least 4 hours or overnight.
-
Preheat the grill to medium heat. Remove the marinated steak from the refrigerator and allow it to room temperature when heated on the grill.
-
Grill steak on one side for 7-9 minutes. Flip the steak and cook for another 5-7 minutes, or until you reach the desired concentration level.
-
Transfer the cooked steak to the cutting board and allow it to rest for 10 minutes.
-
While the steak is resting, grill the tortillas until they are soft and slightly browned on the edges. Wrap the warm tortillas in aluminum foil to keep them warm.
-
After the steak is rested, slice it Against the Grain Then cut it into small pieces.
-
Assemble the tacos with steak, Pico de Gallo and avocado sauce.
The remaining steak can be stored in the covered container in the refrigerator for up to 4 days. Reheat on the stovetop or on the grill and add to the package, salad or tortilla.
Calories: 351 | carbohydrate: 28g | protein: 28g | Fatty: 14g | Saturated fat: 8g | cholesterol: 68mg | sodium: 337mg | Potassium: 570mg | fiber: 3g | sugar: 3g | Vitamin A: 79IU | Vitamin C: 20mg | calcium: 75mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, dinner, main course, lunch, main course
gourmet food American, Mexican©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.
