What cut of meat is best for carne asada?

Skirt steak and flank steak are the most common cuts used for carne asada. Skirt steak is often preferred because it has a richer beef flavor and looser muscle fibers that absorb marinades well. Both cuts cook quickly over high heat and are ideal for slicing thin for tacos.

How long should you marinate carne asada?

Because skirt and flank steak are thin cuts, they don’t need an overnight marinade, but the extra time can help with tenderness. About 2 to 6 hours is usually enough time for the citrus, garlic, and spices to flavor the meat. Overnight is my personal preference because it really makes a difference.

How do you make carne asada tender?

The key to tender carne asada is cooking the steak quickly over high heat and slicing it thinly against the grain . Cutting across the muscle fibers shortens them and makes the steak much easier to chew.

Can carne asada be cooked well-done?

Carne asada is usually best cooked to medium-rare or medium , which keeps the steak juicy and tender. Because skirt and flank steak are thin cuts, cooking them well-done can make them tough. If you prefer your steak more done, cook it slightly longer but be sure to slice it very thinly against the grain to keep it tender.

Authentic Carne Asada Recipe (Mexican Grilled Steak)

Description

This grilled carne asada features a citrus, garlic, and chipotle marinade and cooks hot and fast for tender, flavorful steak perfect for tacos.

Ingredients

Units Scale

Skirt steak (or flank steak) – 1 1/2 to 2 pounds
Orange juice – 1/2 cup (freshly squeezed or bottled is fine)
Lime juice – 1/4 cup
Cilantro – 1/4 cup chopped
Olive oil – 2 tablespoons
Soy sauce – 2 tablespoons
Garlic – 4 cloves, microplaned
Chipotle peppers in adobo – 1 pepper plus 1 teaspoon adobo sauce
Kosher Salt – 2 teaspoons
Brown sugar – 2 teaspoons
Cumin – 1 teaspoon
Chili powder – 1 teaspoon
Mexican oregano – 1 teaspoon

For chopped carne asada, reserve 1/4 cup of the marinade before adding the steak.

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Instructions

In a blender, combine the orange juice, lime juice, olive oil, soy sauce, chipotle peppers, garlic, cilantro, brown sugar, cumin, chili powder, and Mexican oregano. Blend until smooth.
Place the skirt steak in a large dish or zip-top bag and pour the marinade over the meat. Turn to coat evenly and refrigerate for 2–6 hours or up to overnight.
Remove the steak from the marinade and shake off the excess. Lightly pat the surface dry with paper towels.
Preheat a grill to high heat (about 450–500°F).
Place the steak on the hot grill grates and cook for 30 seconds, then rotate the steak half a turn and cook for 30 seconds more.
Flip the steak and continue cooking, rotating and flipping every 30–60 seconds, until a good crust forms and the internal temperature reaches about 130°F for medium-rare.
Remove the steak from the grill and let it rest for 5 minutes.
Slice the carne asada thinly against the grain. For tacos, you can also roughly chop the steak and briefly return it to the grill or a hot skillet for extra browned edges. If making chopped carne asada, drizzle the reserved marinade over the chopped meat and toss to coat before heating.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner, Holiday
Method: Grilling
Cuisine: Tex-Mex

Nutrition

Serving Size: 5 ounces
Calories: 310
Sugar: 3g
Sodium: 720mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 32g
Cholesterol: 85mg