Carne asada is my husband’s number one favorite thing to eat on the planet! Because I am in receipt of his approval stamp on this recipe, I’m sharing it with you. You can eat the carne asada in tacos, burritos, on salads, in quesadillas, on rice – there are endless potential combinations! My husband, being Hawaiian and a huge rice lover, eats the carne asada in tacos and on top of white rice, with a little bit of soy sauce. It seems like everything he eats is on top of rice with some soy sauce!
Last night, as he ate the last bite of the carne asada over a bowl of rice (with his beloved soy sauce mixed in – of course!), he said that was the best meat I’ve ever made! He thoroughly enjoyed it (along with the beggar dog, naturally!). I’m happy springtime is here and the weather is finally warming up for barbecue season! These were tons of fun to grill over the warm weekend!
Fast forward two years after he tried my carne asada recipe for the first time, he is still raving about how it’s the best carne asada recipe he’s EVER TASTED! I’ll happily take that compliment.
My mouthwatering carne asada recipe contains jalapeños, garlic, salt, pepper, extra virgin olive oil, limes, oranges, vinegar, and flank steak and is one deliciously marinated steak recipe.
What is Carne Asada?
If carne translates into “meat” in Spanish and asada translates into “grilled,” we can presume that carne asada means “grilled meat,” literally translated. Carne asada, according to Merriam Webster’s article, is: “a grilled Mexican dish of spicy marinated steak strips sometimes served in a burrito or taco.”
Borracha Vegas’ article mentions that carne asada is usually thinly sliced beef. They also stated that carne asada is difficult to define because although it started as a simple culinary concept, it has evolved into numerous different cooking methods and recipes. Traditionally, carne asada is not made with only one type of beef. Both flank and skirt steaks are popular choices for carne asada, but the hard and fast rule is that it ultimately boils down to the chef’s choice.
How to make the best Carne Asada
STEP 1: In a mortar (you can also use a blender), add the jalapeño, minced garlic cloves, salt, and pepper. Grind to a paste (or if using a blender, mix on high speed until well incorporated). If you’re using a blender and the mixture is too thick to blend, add water, one tablespoon at a time, until it will blend.
STEP 2: In a lidded container (we use this 8×8 Pyrex dish), you’ll add the juices from three limes and one orange, and the half cup olive oil, with the vinegar, and mix until all ingredients are well incorporated. Combine the jalapeño mixture with the lime mixture and blend well.
STEP 3: Trim the fat from the steak and place it in a shallow dish or bowl (I use this lidded 8×8-inch square Pyrex baking dish). Cover with the lid or plastic wrap and refrigerate for 3-6 hours, until the meat has absorbed the marinade. Avoid marinating it longer than 7-8 hours as this recipe will not turn out right. It really only needs to marinate for a minimum of 2 hours, but 3-4 hours works the best.
STEP 4: Place the marinated steak on a cutting board and season with salt and pepper, to taste. Working against the grain, thinly slice it into strips.
STEP 5: Grill the marinated meat until slightly charred and pink in the center, about 5 minutes per side. If you want it cooked well, then grill for about 7-8 minutes on each side.
More beef recipes you’ll love!
Black Pepper Beef & Cabbage Stir Fry
Low Carb Options
With each serving only adding up to 6.3 net carbs, this is a protein packed, low carb dish that is suitable for those following a low carb, keto, or diabetic diet. Instead of regular tortillas, opt for low carb tortillas, eating the meat over a salad, or combining it with bell peppers and onions, fajita style! You can also eat over a bowl of riced cauliflower or quinoa to reduce the number of carbohydrates.
Traditional Carne Asada Tacos
Traditionally, carne asada is served in small corn tortillas, or in mini tortillas “street tacos,” and topped with chopped white onion, cilantro, pico de gallo, and guacamole. You don’t have to stick with traditions as the possibilities of food combinations are endless with this perfect blend of marinated ingredients!
Is this dish spicy?
No, surprisingly it’s not the least bit spicy. It does contain jalapeños, but no seeds are used, which keeps the spice away. The marinade is deliciously savory with a bit of sweet from the orange and lime juices. The combination of savory garlic, jalapeños, and vinegar with the sweet fruit juices is absolutely divine! Make it yourself and I’ll bet you agree!
Final Thoughts
Finally, if you make this Carne Asada, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Carne Asada
Equipment
- Lidded container we use a lidded 8×8 Pyrex baking dish
Ingredients
Instructions
- In a mortar (can also use a blender), add the jalapeño, garlic, salt, and 1 ½ teaspoons of pepper. Grind to a paste (or if using a blender, mix on high speed until well incorporated). If you’re using a blender and the mixture is too thick to blend, add 1 tablespoon cold water at a time until it’s liquified enough to blend.
- In a separate lidded container, add the lime and orange juices, the olive oil, and the vinegar, and shake the mixture. Add the lime and orange juice mixture to the jalapeno mixture in the blender, and blend until the ingredients are well incorporated.
- Trim the fat off the steak and place it in a shallow dish or bowl (I use a lidded 8×8-inch square Pyrex baking dish). Cover with the lid or with plastic wrap and refrigerate for 3-6 hours, until the meat has absorbed the marinade. Avoid marinating it longer than 7-8 hours as this recipe will not turn out right.
- Place the marinated steak on a cutting board and season with salt and pepper, to taste. Working against the grain, thinly slice it into strips.
- Grill until slightly charred and pink in the center, about 5 minutes per side. If you want it cooked well, then grill for about 7 minutes on each side.
Notes
- You can marinate the meat for as little as 1 hour, and for up to 8 hours, but I wouldn’t recommend extending it beyond 8 hours as the meat will become too soft.
- The nutrition information will contain data for all the ingredients and quantities listed; however, not all of the marinade will be used, so the actual marinade amount used will fluctuate.
Nutrition (per serving)
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