Carne Asada translates in Spanish to "grilled meat". Typically sirloin, flank, or skirt steak is used. The steak is marinated, grilled, and finally sliced (sometimes chopped) and used on tacos, burritos, or nachos. This process turns these often overlooked steaks into extremely flavorful, delicious pieces of meat.
My favorite way to eat Carne Asada is on a corn taco with freshly made onion cilantro salsa and Queso Fresco (a Mexican cheese). In this post I am giving you the Carne Asada marinade recipe we use as well as our onion cilantro salsa recipe. You can tweak both recipes based on your preferences. For the marinade increase the amount of crushed red pepper for more heat. Increase the amount of orange or add honey for a sweeter taste to the marinade. Add more jalapenos to the salsa for extra heat. Love pico? Add diced tomatoes to the salsa. You can't go wrong here. Have fun with it!
Shop Gander Family Farms Beef Boxes to get steak to make your Carne Asada.
2 Limes (juiced)
1/2 Orange (juiced)
2 Cloves Garlic (minced)
1/4 Teaspoon Cumin
1/4 Teaspoon Chili Powder
1/4 Teaspoon Red Pepper Flakes
1/2 Cup Cilantro (Chopped)
Salt to taste
Fresh Cilantro Lime Salsa
1 Medium Onion (Diced)
1/2 Jalapeno (Diced very fine)
1 Lime (juiced)
1/4 Cup Cilantro (Chopped)
Salt & Pepper to taste
1. Mix all of the marinade ingredients together.
2. Place steak and marinade in a plastic bag OR in a bowl. Make sure steak is covered.
3. Place marinating steak in refrigerator until you are ready to grill your meat. 1-4 hours is best.
4. While your steak is marinating you can prepare your salsa. Simply mix all the ingredients into a small bowl and adjust for your taste.
5. Salt steak and grill steak to medium rare (or whatever your preference is).
6. Allow steak to rest for about 5 minutes. This allows the juices to redistribute.
7. Slice the steak very thin AGAINST the grain.
8. Put Carne Asada meat on tacos, burrito, or nachos with your fresh salsa and Queso Fresco.