El Salvador | Mexico | Nicaragua | Meats | Beef | Summer | Grilling

CC jslander
Carne Asada Recipe

Carne Asada

(Mexican grilled steak)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Flank or skirt steak 2 - 3 lbs
Oil 1/4 cup
Onion sliced thin 1-2 each
Oranges juice only 2-3 each
Salt & pepper to season

METHOD

  1. In a large stainless steel or glass bowl, mix the meat with the oil, onions, orange juice and salt and pepper. Cover and let marinate at least 1 hour or better yet overnight.
  2. Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes.
  3. Turn the meat over and grill on the other side till cooked to desired doneness. Remove from grill.
  4. Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.

VARIATIONS

  • Add some lime juice along with the orange juice in the marinade.
  • Other additions could include cumin, chili powder and chopped cilantro. Everyone has their own favorites.

NOTES

  • Carne asada, or roast meat, is great backyard grill food. It is enjoyed throughout Central America, but is particularly popular in Mexico.
  • For a Mexican-style fiesta, serve carne asada in tortillas with shredded cabbage, salsa mexicana, sliced red onions and guacamole. Side dishes could include frijoles de la olla, fresh radishes and grilled scallions, or cebollitas.