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Carne asada translates to “grilled meat” in Spanish. It is usually thinly sliced beef. There is no one specific cut of beef that makes up carne asada. The choice is up to the cook, though skirt steak and flank steak are popular cuts to use. Some say carne asada tacos were the first tacos in history. The first tacos came to be in the 1500s when thin slices of meat were cooked over hot coals and then placed in a corn tortilla.
Carne asada is a favorite of mine and my husband’s to order from restaurants. I love carne asada tacos while my husband prefers carne asada burritos. This recipe will work for both! I thought it would be nice to figure out a recipe for carne asada that could be made at home. Please enjoy!
Carne Asada Recipe
Yields 2 servings
Prep Time 10 minutes Cook Time 8-10 minutes Inactive Time 70 minutes
Beer Pairing Suggestion: Pilsner
Drink Pairing Suggestion: Sangria
1 pound flank steak
1/2 teaspoon kosher salt
1/4 cup beer, preferably a pilsner or a lager
2 teaspoons soy sauce
1/4 teaspoon black pepper
1/2 teaspoon cumin
Juice of 1 lime
Juice of 1 orange
Pico de Gallo
Pat the meat dry and sprinkle the salt on top. Leave it for 5 minutes to let the meat “sweat”.
In a baking dish whisk together the beer, soy sauce, black pepper, cumin, and juices to make the marinade.
Place the steak in the marinade, make sure it is nicely submerged. Cover the dish and refrigerate for at least one hour.
Heat up your gas or charcoal grill. Or heat a cast iron pan to medium on your stove top.
Dry any marinade off the flank steak. Place the steak on the grill and cook for 8-10 minutes on each side, depending on your preference for medium or well done meat.
Remove meat from grill and let it rest for 5 minutes.
Slice the carne asada, serve with the corn tortillas, and other accompaniments. Garnish with cilantro. Serve hot.
Let your hands get messy! This food was meant to be eaten with your hands, just keep some napkins around just in case.
DID YOU MAKE THIS DISH?
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