Carne Asada 101: Everything You Need to Know

Name: Carne Asada 101: Everything You Need to Know
Prep time: 2 h 10 min
Cook time: 15 min
Total time: 2 h 25 min
Yield: 4 serving(s)
Ingredients: 4 tbsp. vegetable oil, divided; 3 cloves garlic, roughly chopped; 1 dry ancho chile, stemmed and seeded (or 1 tablespoon ancho powder); 2 tsp. ground cumin; 1/2 c. cilantro leaves; 1 small lime, peeled; 1 tbsp. Mexican oregano; 1 1/2 tsp. kosher salt; 1 tbsp. agave; 1 lb. skirt steak

It's the perfect summer dish.

By Meseidy RiveraPublished: Jan 10, 2024

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The Noshery

Carne asada literally translates to "grilled meat." I like to describe it as deliciously grilled skirt steak marinated in lime juice, chilies, aromatics, and spices. Slice it thinly against the grain, wrap it in a tortilla, and you have a killer taco.

From Meseidy Rivera of The Noshery.

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Yields:: 4 serving(s)
Prep Time:: 2 hrs 10 mins
Cook Time:: 15 mins
Total Time:: 2 hrs 25 mins

Ingredients

4 tbsp.
vegetable oil, divided
3
cloves garlic, roughly chopped
1
dry ancho chile, stemmed and seeded (or 1 tablespoon ancho powder)
2 tsp.
ground cumin
1/2 c.
cilantro leaves
1
small lime, peeled
1 tbsp.
Mexican oregano
1 1/2 tsp.
kosher salt
1 tbsp.
agave
1 lb.
skirt steak

Directions

1. Step 1Heat a skillet with 2 tablespoons of oil over medium high heat. Add garlic and ancho chili to the skillet. Cook, stirring often, until fragrant and garlic is lightly browned, 3 to 4 minutes. Remove from heat and let cool 5 minutes.
2. Step 2In the bowl of a food processor, combine oil mixture, cumin, 1/2 cup cilantro, lime, oregano, salt, and agave in a blender. Process until smooth, about 30 seconds.
3. Step 3Place skirt steak in a resealable plastic bag and pour marinade over skirt steak. Seal bag and shake until evenly coated. Chill 2 hours.
4. Step 4Heat grill to high heat, between 450°F - 500°F. Grill the steaks for 3–4 minutes on each side. The steaks will cook to medium-rare. Cut into slices against the grain and serve.

The high acidity of the marinade will tenderize the steak. Do not leave the steak marinating for more than 4 hours—it can cause the meat to become mealy.

It’s no secret I love food. After all, it would be ridiculous to be a food blogger and not love food. And one thing I really, really love is grilled meat. I’ll be honest, grilling is my favorite thing about summer. Firing up a grill, hearing the sizzle when the meat hits the grill, the smell of charred meat—it’s a thing of beauty.

During the summer, and just about anytime the weather permits, I put carne asada on regular rotation. You get a lot of flavor or small amount of work. I love it, and I’m sure you will love it too. Here's what to know about carne asada.

What is carne asada?

Carne asada, literally translated, means “grilled meat.” It’s a term used throughout Latin America. But here in the U.S., it is associated with a traditional Mexican dish of marinated beef that is grilled and thinly sliced before serving. Each family and region of Mexico has its own marinade recipe—sometimes it can be a simple rub of salt and spices, and other times it can be made with beer, lime juice, and chiles.

What cut of meat is best for carne asada?

You want to use a cut of grilling meat like skirt steak, sirloin steak, tenderloin, or ribeye. You don’t want to use a tough cut of beef, like cuts that come from the chuck, brisket, or round. The most commonly used cut, and my personal favorite, is skirt steak. It has the right bit of tenderness and it’s speckled with strips of fat that caramelize and char on the grill. So delicious!

What's the difference between skirt steak and flank steak?

Skirt steak is not to be confused with flank steak. They may look similar at first glance, but they come from different parts of the cow: Skirt steak is cut from the diaphragm muscles and flank steak is from the bottom abdominal region, which contains a lot of hardworking muscles.

Skirt and flank steak are both lean cuts with long fibers. The skirt steak is a thinner, narrower cut of meat compared to flank steak. And if you lay the steaks next to each other lengthwise, the fibers of a skirt steak will run horizontally and the flank steak vertically.

How do you serve carne asada?

The default is to serve carne asada in tacos, but there is no hard and fast rule that says you should only enjoy carne asada wrapped in a tortilla. Enjoy it in your favorite rice bowl with roasted vegetables, with fried eggs for breakfast, or toss it into a hash.

The marinade for this carne asada recipe is made with a combination of dry peppers, aromatics, citrus, and spices. Although I use beef in this recipe, you can also use the marinade for chicken, pork, or seafood.