Carne asada is an undisputedly delicious, classic Mexican preparation for steak that looks just as beautiful as it tastes. Translating to "grilled meat," carne asada is marinated flank or skirt steak in a flavorful, citrus-spiked mixture for several hours—or up to overnight—before grilling. The result is a juicy, beef-forward piece of meat with plenty of the smoky, signature char.
What’s the best cut of meat for carne asada?
The most common cuts used for carne asada are skirt steak or flank steak, which both have intense beefy flavor. If you can’t find skirt or flank steak, you can also make a delicious carne asada with hanger or flat iron steak.
The marinade.
For this preparation, the marinade is as important as the meat. There are as many marinades for carne asada as there are taquerias that specialize in this dish. This recipe employs the must-haves of garlic, cilantro, citrus, and chipotle chiles in adobo. Seville oranges (or sour oranges) are the traditional choice for citrus, but they can be tough to find, especially out of season.
How to make it.
If it’s in the name, it’s a must—a grill is essential to achieving the desired results for carne asada. Go for those beautiful diamond-patterned grill marks, but you don't need to get that fussy with it to get a delicious result. As you're grilling, don't be afraid to rotate the steak on the grill so that the char is distributed evenly on the surface of the meat, instead of concentrating it all in one place. That means more surface area is kissed by the grill, adding a bit of complexity to each and every bite.
Ingredients
- 1 cup chopped fresh cilantro leaves
- 1 chipotle chile in adobo, plus 1 tbsp. adobo sauce
- 2 scallions, coarsely chopped
- 3 cloves garlic
- Zest and juice of 2 limes
- Zest and juice of 1 navel orange
- 1 Tbsp. canola oil, plus more for grill
- 1 Tbsp. Worcestershire sauce
- 2 1/2 tsp. ground cumin
- 2 tsp. kosher salt, plus more
- 1 tsp. coarsely ground black pepper, plus more
- 2 lb. skirt steak, trimmed, cut into 6" pieces
- Salsa, pico de gallo, or salsa verde, for serving
Directions
Step 1
In a food processor or blender, blend cilantro, chile, adobo sauce, scallions, garlic, lime zest and juice, orange zest and juice, oil, Worcestershire, cumin, salt, and pepper until smooth.
Step 2
Place steak into a large resealable bag and pour marinade over. Press as much air out of bag as possible and massage marinade into steak. Refrigerate at least 4 hours or up to overnight.
Step 3
Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil.
Step 4
Pat excess marinade from steak with paper towels; season both sides with a heavy pinch of salt and pepper.
Step 5
Grill steak, turning once, until medium-rare or desired degree of doneness and an instant-read thermometer inserted into thickest part registers at least 125°, 2 to 3 minutes per side.
Step 6
Transfer steak to a cutting board, tent with foil, and let rest 5 minutes. Slice against the grain into thin strips.
Step 7
Arrange steak on a platter. Serve with salsa alongside.
Source: Recipe & Image: Delish.com
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