15 minutes + marinating time
As a food critic, I have had the pleasure of sampling various cuisines from around the globe. However, there is one dish that holds a special place in my heart – Carne Asada. Originating from Mexico, this grilled marinated beef is quite popular and has become a staple in many homes and restaurants. Allow me to take you on a flavorful journey, sharing the story behind this mouthwatering dish and guiding you through a recipe that is sure to impress.
– 2 pounds of beef skirt or flank steak
– 4 cloves of garlic, minced
– 1/4 cup of orange juice
– 1/4 cup of lime juice
– 2 tablespoons of olive oil
– 1 tablespoon of soy sauce
– 2 teaspoons of ground cumin
– 1 teaspoon of smoked paprika
– 1 teaspoon of dried oregano
– Salt and pepper to taste
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving
1. Begin by preparing the marinade. In a bowl, combine the minced garlic, orange juice, lime juice, olive oil, soy sauce, ground cumin, smoked paprika, dried oregano, salt, and pepper. Whisk the ingredients together until well combined.
2. Place the beef skirt or flank steak in a large Ziploc bag and pour the marinade over it. Ensure that the meat is well coated with the flavorful mixture. Seal the bag tightly and refrigerate for at least 2 hours, or better yet, overnight. This allows the marinade to penetrate the meat and infuse it with delicious flavors.
3. Preheat your grill to high heat. While the grill is heating up, remove the marinated steak from the refrigerator and let it sit at room temperature for about 30 minutes. This step ensures even cooking and succulent results.
4. Once the grill is hot, remove the steak from the marinade, allowing any excess marinade to drip off. Reserve the leftover marinade for later use. Place the steak on the grill and cook for about 4-6 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of around 130°F (54°C) on an instant-read thermometer.
5. While the steak is cooking, you can take the remaining marinade and bring it to a boil in a small saucepan. Allow it to simmer for a few minutes until it has slightly thickened. This will serve as a delicious sauce to drizzle over your Carne Asada.
6. Once the steak reaches your desired doneness, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute and ensures a tender result. Slice the steak against the grain into thin strips, enhancing its tenderness even more.
7. Arrange the sliced Carne Asada on a serving platter, garnish with fresh cilantro leaves, and serve with lime wedges. The vibrant colors and delicious aromas will instantly transport you to sunny Mexico.
Tips and Suggestions:
– For an extra touch of smokiness, you can add a teaspoon of chipotle chili powder to the marinade.
– If you can’t find beef skirt or flank steak, you can use other cuts such as hanger steak or sirloin.
– Experiment with different garnishes such as diced onions, sliced jalapeños, or pico de gallo for added flavor and texture.
Carne Asada is not just a dish; it is an embodiment of Mexico’s rich culinary heritage. The tender, juicy steak infused with vibrant flavors is truly a delight for the senses. Whether you enjoy it on warm tortillas as tacos, in a hearty burrito, or on its own as a main dish, this recipe will undoubtedly become a favorite in your kitchen. So fire up your grill and let this Carne Asada take you on a journey to the heart of Mexico’s incredible cuisine.
*Images sourced from culinarynuggets.com*
|Amount Per Serving
|% Daily Value*
|Total Fat 12g
|Saturated Fat 4g
|Trans Fat 0g
|Total Carbohydrate 3g
|Dietary Fiber 0g
|Vitamin A 0%
|Vitamin C 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: