Carne Asada
So much flavor is such a little package.
Back in the day, I had a friend who would have these dope ass cookouts. He would always serve this grilled steak. OMG, it was the best. The steak was carne asada from a neighborhood store. Unfortunately, gentrification forced the mom and pop butcher shop to close. For years, I chased the high. I found butchers that did good carne asada, but it was not the same. Finally, I said f*ck it and decided to make my own carne asada.
It wasn’t until then that I realized there were so many different ways to make carne asada. So many different versions that claim to be authentic. Look, my recipe may not be authentic but it is tasty. I have a few ideas on how I would make my next carne asada marinade. but that’s the joy of cooking, right? Being able to manipulate ingredients and ratios to enhance the overall flavor. If you like spicy foods, add spice. If you like bold flavors, up the pile on the spices. Have fun, taste your food, and don’t be afraid to adjust and pivot. So stop chasing and get high on your own supply.
CARNE ASADA 101
Steak: I use skirt steak 🥩 because it tends to have more flavor than flank steak. You can use whatever steak you like, it’s all about you.
Marinade: This marinade is simple and easy. It’s a mixture of spices and citrus juice. You can always add more ingredients, like garlic, onion, cilantro, vinegar, jalapeno 🌶, etc. Whatever ingredients you use, just combine everything and add the steak. Marinate for at least 4 hours.
Equipment: You only need a few pieces of equipment for this recipe. A nonreactive bowl/dish or reusable bag for the marinade. You can cook this is on a grill if you have access. If you are an urban dweller like me, I use my trusty cast-iron skillet. I’ve seen peeps bake this, but I ain’t feeling that method.
Cooking: Use medium-high heat and cook the steak for about 5 minutes on each side. Try to get a good char on both sides of the steak. You know how you like your steak, so cook accordingly. Don’t forget to rest the steak for at least 5 minutes. Also, slice against the grain for tender pieces.
Serving: This can be eaten as a straight forward steak or sliced and served in a taco 🌮. You can even eat in a burrito or on top of nachos. The choice is yours.
Leftovers: Psych, there won’t be any leftovers.
Related Recipes: Nachos | Margarita
Carne Asada
Ingredients:
- 1 Pound Skirt Steak
- 1 Teaspoon Coriander
- 1 Teaspoon Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Oregano
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- Juice of 1 orange
- Juice of 1 lime
Instructions:
- Add spices, lime juice and orange juice to a bowl and whisk.
- Place steak in a ziploc bag.
- Pour marinade into the ziploc and seal.
- Marinate for at least 4 hours, can marinate overnight
- Remove the steak from the bag.
- Sear the steak in a cast iron skillet on 1 side for 5 - 7 minutes.
- Flip and cook on the other side for 5 -7 minutes.
- Transfer steak to cutting board and rest for 5 minutes.
- Slice the steak against the grain.
- Serve the steak with the warm tortillas, and the toppings of your choice, if desired.
