Carne Asada 3 Ways
About this recipe
Carne Asada 3 Ways is a vibrant and flavorful dish that showcases three different cuts of beef, each prepared with a unique marinade or seasoning. This recipe is perfect for a cookout or a casual gathering with friends, making it a great choice for celebrations like birthdays.
In this video, Jonathan Zaragoza shares his take on carne asada, featuring hanger steak with an umami rub, skirt steak marinated in Mama Z's secret sauce, and chuck eye simply seasoned with salt. Each method brings out the rich flavors of the beef, ensuring a delicious meal.
Ingredient notes
- For the umami rub, use 180g of tatemados (blackened + tender) serrano chiles and 200g of tatemados garlic cloves.
- Mama Z's marinade includes 355g of Mexican lager beer, 230g of fresh squeezed lime juice, and 155g of large diced white onion.
Tips from Jonathan Zaragoza’s video
- Let the steak rest at room temperature for 20-30 minutes before grilling to ensure even cooking.
- Grill the steak for 2-3 minutes on each side without pressing the meat to retain its juices.
- Always slice the grilled steak against the grain for the best texture.
Good to know
- What types of steak can I use for this recipe?
- You can use hanger steak, skirt steak (arrachera), or chuck eye steak.
- How long should I marinate the skirt steak?
- Marinate the outside skirt steak in Mama Z’s marinade for at least 30 minutes before grilling.
- What should I serve with the carne asada?
- Serve the steaks with tortillas, lime, and salsa.
No life story here — the video and the recipe are the whole point. All credit to Jonathan Zaragoza: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the grill to approximately 500°F.
- 2
Prepare the hanger steak by letting it rest at room temperature for 20-30 minutes before grilling.
- 3
Grill the hanger steak for 2-3 minutes on each side without pressing the meat.
- 4
Rest the grilled steak for 3 minutes before slicing against the grain.
- 5
For the umami rub, blend the blackened serrano chiles, blackened garlic, soy sauce, lime juice until smooth, then emulsify with neutral oil.
- 6
For Mama Z’s marinade, blend the Mexican lager beer, lime juice, white onion, cilantro, garlic cloves, Sazón Goya, kosher salt, and black pepper on low until green with some cilantro still visible.
- 7
Marinate the outside skirt steak in Mama Z’s marinade for at least 30 minutes before grilling.
- 8
Season the chuck eye steak simply with salt before grilling.
- 9
Grill the marinated skirt steak for 2-3 minutes on each side, then rest and slice against the grain.
- 10
Serve all steaks with tortillas, lime, and salsa.
Heads up — we had to guess a little:
- The quantity for the chuck eye steak is inferred as 1 kg based on typical serving sizes for carne asada.
Credit where it’s due: this recipe was transcribed from Jonathan Zaragoza’s original video on YouTube. Follow them there — it’s their dish.
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