Simply put, Carne Asada means “grilled steak.” But because we use cuts like skirt, flank or sirloin steaks, let them bathe in aromatic marinades and top the meat with spicy seasonings, Carne Asada has and will always be a southwestern favorite! It can be served as a stand-alone entrée often served with a chimichurri sauce, or made into tacos, tostados or perhaps as a hearty salad served with avocado, tomatoes and queso. Carne Asada can be purchased already prepared in a marinade or you can make the marinade at home. This recipe combines a homemade marinade with a spice rub for maximum flavor. Cooking the asada is easy. It simply requires a hot grill or grill pan and, for best results, a meat thermometer. The key to a great carne asada is too cook the meat to about a 125-130 degree internal temperature and then let it rest for at least 10 minutes, during which time the meat will continue to cook a few more degrees. If making tacos with the carne asada, here’s tip for great tortillas. For flavorful, authentic tasting tacos, heat tortillas in a dry skillet or griddle for about 45 seconds on each side or until tortilla bubbles up and develops charred spots. Stack on top of each other to keep warm and pliable. If you’re looking for a shareable family-style Sunday supper, Carne Asada brings the flavors of the Southwest to life!
Watch my how to video for Carne Asada here!
| Servings |
- 2 pounds skirt steak or flank steak
- 1/2 cup Worcestershire sauce
- 1/2 cup orange juice
- 1/4 cup lime juice (about 3 large limes)
- 1/4 cup sweet yellow onion, chopped fine
- 3 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Ingredients
For the Marinade:
For the Dry Rub:
| Rate this recipe! |
- Place all marinade in a bowl. Whisk. Pour over steak in a glass casserole dish. Place in the refrigerator for a minimum of 2 hours. Mix together spices for dry rub. Heat grill or grill pan. Remove the steak from marinade.(Discard leftover marinade.) Season steak on both sides with dry rub. Grill about 3 minutes per side. Don’t overcook! Internal temperature should read about 125-130 degrees. Remove from heat and let rest for 10 minutes. Slice in strips against the grain. Serve as tacos (with queso, cilantro, avocado, pico, etc, or your favorite fixings.) Can also be served as a Carne Asada Steak Salad with sliced tomatoes, avocados and greens.
