CARNE ASADA
Ever wonder why your skirt steak isn't as tender as the one from your favorite Tex-Mex restaurant? Find out why and get the recipe for the best carne asada, perfect for fajitas, tacos, burritos, nachos and more.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
- Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
- Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.
- Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!).
Nutrition Facts : Calories 387, Fat 22 g, Carbohydrate 1 g, Protein 46 g, SaturatedFat 8 g, Sugar 1 g, Fiber 0 g, Sodium 524 mg, Cholesterol 154 mg
BEST EVER CARNE ASADA MARINADE
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!
Provided by Toni Ast
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 20
Number Of Ingredients 14
Steps:
- Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g
THE BEST CARNE ASADA RECIPE
Steps:
- When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Nutrition Facts : Calories 428 kcal, Carbohydrate 10 g, Cholesterol 90 mg, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, Sodium 678 mg, Sugar 5 g, Fat 25 g, ServingSize Seves 6, UnsaturatedFat 0 g
CARNE ASADA TACOS RECIPE BY TASTY
These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!
Provided by Katie Aubin
Categories Dinner
Time 17h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
- Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
- In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
- Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
- Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
- Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
- Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
- Enjoy!
Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams
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- Combine remaining marinade and steak in a large resealable freezer bag; seal and refrigerate for at least 2 hours, or overnight.
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