How to make Carne Asada
Gary Mobell from the Blue Bonnet Restaurant shows us how.
A great recipe for Meals in Minutes as the meat can marinate overnight and put directly on the grill with a little seasoning. Carne Asada is a very popular dish in northern and western parts of Mexico and the Southwest United States. The translation means “grilled meat” in Spanish and carne asada can be used in burritos, tacos or eaten by itself, it’s a great staple for meals.
1 pound flank or skirt steak (the key is to have thin beef)
Olive oil to brush grill or use in pan if frying
Pinch of Kosher salt and freshly ground black pepper for each skirt steak
2 garlic cloves, chopped
Jalapeno ,if you want spice, diced
1 lime, juiced
Handful of cilantro, chopped
Sugar, white vinegar, cumin seeds per your tastes (all can be added to marinade)
Cooking / Grilling Instructions
Using a glass or plastic bowl (non reactive bowl) place the skirt steaks and all the ingredients (cilantro, lime juice, garlic cloves, additional ingredients) into the bowl and mix well. Ideally you want them to marinate overnight to absorb the seasoning.
To grill, brush the steaks with olive oil so as to not stick on the grill and season with salt and pepper individually.
Grilling time varies depending on thickness of meat and temperature of grill. Plan no more than five minutes for each side per skirt steak.
Cool and slice diagonally to serve.
If using a pan, heat oil in skillet and sauté evenly on each side.
Serve with warm tortillas, pico de gallo, guacamole, over a salad, with a side of rice and beans, add veggies and make it a taco, burrito or anything else. Carne asada is even delicious with eggs in the morning or as a sandwich for lunch. There are dozens of great recipes using carne asada.