Next up in my exploration of Mexican meats is a classic that is perfect for the warming weather, carne asada or grilled steak. Carne asada can be as simple as grilling up a steak seasoned with salt and pepper or it can be marinated with a number of different marinades. Marinades for carne asada often contain lime juice which helps to tenderize the steak which is commonly a flank steak or a skirt steak. I like a mojo style marinade with a base or orange and lime juice that is seasoned with garlic, jalapeno, cilantro, cumin and oregano which, although simple makes for some really tasty steak! Carne asada is typically cooked well done but I prefer mine a nice moist and tender, medium-rare. Of course carne asada can be used in a number of dishes from tacos to fajitas to burritos to salads, etc.
Just look at all of that perfectly grilled medium-rare steak!
Steak marinated in a tasty Mexican mojo sauce and then grilled to perfection before being sliced thinly and served as you like.
- 1 1 lb flank steak
- 2 tablespoons oil
- 1/4 cup orange juice (~1 orange)
- 2 tablespoons lime juice (~1 lime)
- 3 cloves garlic, finely chopped
- 1/2 jalapeno, finely diced
- 1/2 teaspoon cumin, toasted and ground
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons cilantro, chopped
- Marinate the steak in the mixture of the remaining ingredients for 1-8 hours.
- Grill the steak over medium-high heat, about 2-4 minutes per side for medium-rare, remove from heat and let rest for 5 minutes before slicing it thinly across the grain.
Carne Asada Tacos
Carne Asada Salad
Cuban Roast Pork (Lechon Asado)
Steak and Eggs Benedict with Asparagus in Bearnaise Sauce
Slow Cooker BBQ Ribs with Roasted Strawberry BBQ Sauce
Mongolian Beef Stir-fry
Perfect Eye of Round Roast Beef
Gyudon (Japanese Beef Rice Bowl)
Korean Style Grilled Flank Steak
Korean Grilled Steak Tacos with Pineapple Gochujang Salsa
Balsamic Grilled Flank Steak Caprese
Mongolian Ground Beef
Carne Asada with Avocado Salsa Verde
That steak looks PERFECT!!
Yes!! These are just what I have been searching for!! My family will LOVE these!
I am not one for medium-rare but Oh my, my mouth is watering. With summer-like weather expected this weekend, this will definitely be on the menu.
Perfect summer meal!
I love steak!! This looks great Kevin 🙂
Heather Christo says
this looks wonderful Kevin!
perfect for this weekends festivities! 🙂
Amazing looking flank steak.
That's more like fajitas, as in little belts. Faja translates to belt. Most asada meat I come across is chopped into very tiny pieces. I hate ordering asada and getting fajitas instead.
Mark Bloom says
Thank looks great! Flank steak + Carne Asada = Perfection. One of my favorite combinations. Thank you
carne asada el centro says
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have you ever made chicken and beans like ell polllo restaurant makes I miss there chicken and beans
Anonymous: I have never been there, can you describe the dish a bit more?
Here's a close recipe to El Pollo fire grilled chicken recipe
2 cups water
1 garlic clove (I mince mine)
¼ tsp ground saffron
4 tablespoons pineapple juice
3 teaspoons lime juice
Chicken for grilling (bone in)
Combine all ingredients in a blender and blend for 15 seconds
Marinade the chicken for at least 45 minutes, turning halfway through
• I marinade mine overnight and complete immerse it in marinade that way I don’t need to worry about turning it.
Cook chicken on an open grill for 45 minutes or until the skin is brown and crispy. Make sure the flames are scorching the chicken or the skin will burn before the chicken is done. I sear mine over high heat then cook it indirectly. I leave one side of the grill on high then put the chicken on the other side with little to no flame and shut the lid.
As always, check your chicken to make sure it is done before eating it. All grills cook differently.
Alissa Scharf says
I made this for our annual Memorial weekend getaway for 18 people. We had 6lbs of flank steak, so I adjusted everything. I marinated it in ziplocks for about 48 hours and it was AMAZING!! I didn't change a thing!
The moment you put cumin in the recipe it is no longer Mexican. It become Tex-Mex., Mexican food's degenerate cousin. Save it for the gringos.