Who’s Ready to Get Outside and Grill Some Carne Asada?

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Grilling season is just about upon us so get ready to make some Carne Asada! I’m sure all these stay at home orders have you bouncing off the walls. There is a glimmer of hope that the light at the end of the tunnel is near…as the NFL announced their season schedules Thursday. You may not be tailgating this year at your team’s stadium but that doesn’t mean you can’t make a great dish at home. With all that being said, let’s get into this awesome recipe from our Amigos at Stay at Home Chef!

Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.

What Kind of Meat Do You Use for Carne Asada?

Carne asada is traditionally made using skirt steak or flank steak. The two cuts are very similar and can be used interchangeably. The two meat cuts do have a few differences. Flank steak is a more lean option and has a great, intense meaty flavor. Skirt steak also has an intense meaty flavor but does have more tough fibers than flank steak. It should only be cooked to rare or medium-rare, otherwise, it may become unpleasantly chewy. Both need to be cut against the grain.

What If I Don’t Have a Grill? Can I Make Carne Asada Indoors?

If you don’t have access to an outdoor grill, you can always cook your carne asada indoors on the stovetop.  A stovetop will work the same way as a grill. Heat a large heavy skillet (preferably cast iron) over high heat. Cook the meat for about 5 to 7 minutes per side, or until the desired level of doneness is reached.

Carne Asada

Carne Asada

Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe.
Prep Time 2 hrs
Cook Time 10 mins
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 limes juiced
  • 4 cloves garlic crushed
  • ½ cup orange juice
  • 1 cup chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup vegetable oil
  • 1 jalapeno minced
  • 2 tablespoons white vinegar
  • 2 pounds flank or skirt steak
  • 4 cloves garlic crushed
  • ½ cup orange juice
  • 1 cup chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup vegetable oil
  • 1 jalapeno minced
  • 2 tablespoons white vinegar
  • 2 pounds flank or skirt steak

Instructions
 

  • In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
  • Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
  • Heat an outdoor grill to high heat.
  • Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
  • Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.