How to Make Authentic Carne Asada
About this recipe
Carne Asada is a classic Mexican dish featuring marinated and grilled flank steak, known for its bold flavors and tender texture. This recipe from The Stay At Home Chef simplifies the process while ensuring you achieve that authentic taste right at home.
The secret to great Carne Asada lies in the marinade, which combines citrusy lime and orange juices with fresh cilantro, garlic, and a hint of jalapeño for a kick. This method not only infuses the meat with flavor but also helps tenderize it, making each bite deliciously juicy.
Ingredient notes
- Use fresh lime juice from 2 limes for the best flavor.
- The recipe calls for 2 pounds of flank steak, which is ideal for grilling.
Tips from The Stay At Home Chef’s video
- Marinate the flank steak for at least 2 hours, but if you can, let it sit overnight for maximum flavor absorption.
- Make sure to slice the steak against the grain after resting to ensure tenderness in each bite.
Good to know
- How long should I marinate the flank steak?
- Marinate the flank steak for at least 2 hours, or up to 12 hours for better flavor.
- What is the cooking time for the flank steak on the grill?
- Cook the flank steak on the grill for about 7 to 10 minutes per side.
No life story here — the video and the recipe are the whole point. All credit to The Stay At Home Chef: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.
- 2
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
- 3
Heat an outdoor grill to high heat.
- 4
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
- 5
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
Credit where it’s due: this recipe was transcribed from The Stay At Home Chef’s original video on YouTube. Follow them there — it’s their dish.
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