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This vibrant Carne Asada recipe delivers bold flavor thanks to a lively marinade packed with citrus juice Mexican spices and fresh herbs then cooks up tender and savory right on your backyard grill. Whether you fill tacos serve it with rice or pile it onto salads the juicy sliced steak is always a crowd pleaser at our table since my kids and husband expect it for any special weekend or birthday meal.
I first made this while hosting a summer barbecue hoping for a little taste of old Texas and now everyone asks for seconds before I can sit down.
Ingredients
- Flank Steak: Choose a piece with some marbling and a thickness of one inch for easy grilling and slicing
- Lime Juice: Fresh limes offer the brightest flavor but bottled works in a pinch for citrus tang
- Pineapple Juice: Look for unsweetened pure juice to help naturally tenderize your steak or swap in orange juice
- Garlic: Use whole peeled cloves for bold aroma and easy removal after marinating
- Fresh Cilantro: Chopped for freshness and herbal depth or try fresh parsley if you are not a cilantro fan
- Salt and Pepper: Kosher salt and coarse black pepper deliver ideal seasoning and crust
- Extra Virgin Olive Oil: Adds richness and helps transfer the marinade flavors into the meat
- Jalapeños: Choose firm glossy jalapeños adjust seeds and ribs for preferred heat
- White Vinegar or Apple Cider Vinegar: Either brings brightness and helps the marinade penetrate the beef
- Chopped Onion: White onion delivers authentic flavor look for crisp and unblemished bulbs
- Mexican Oregano: Slightly citrusy with a mild earthiness look for it in the Hispanic aisle or use regular oregano or marjoram
- Ground Cumin and Chili Powder: Look for fresh aromatic spice jars for best results essential for that signature flavor
- Maggi Jugo: This savory seasoning is often found in the international foods aisle or substitute with a splash of soy sauce and Worcestershire
Step-by-Step Instructions
- Make the Marinade:
- In a mixing bowl combine fresh lime juice pineapple juice garlic cloves chopped cilantro olive oil chopped jalapeños vinegar salt and pepper onion Mexican oregano cumin and chili powder along with Maggi Jugo. Whisk well to bring out all those flavors and aromas. Always taste a tiny bit of the marinade to check if you would like more acidity or spice.
- Marinate the Steak:
- Lay your steak in a large zipper bag or shallow glass dish. Pour the marinade over making sure the meat is completely covered. Seal or cover and refrigerate for at least two hours and up to four for optimal tenderness. Flip the steak halfway through if you remember to ensure even marination.
- Preheat and Grill:
- About thirty minutes before cooking take your steak out of the fridge to take the chill off. Preheat your grill to high so that the grates are searing hot. Remove the steak from the marinade letting extra liquid drip off and lay it on the grill. Cook for about three minutes per side for medium flipping just once to preserve juices. Thicker steaks may need closer to five minutes per side.
- Rest and Slice:
- Transfer the grilled steak to a platter and wrap loosely in foil. Let it rest five minutes so the juices redistribute and the meat stays tender. Unwrap and use a razor sharp knife to slice the steak thinly across the grain at a slight angle for perfect bite sizes.
- Serve and Enjoy:
- Arrange your sliced carne asada on a warm platter and garnish with fresh onion and cilantro. Serve alongside lime wedges for squeezing over the top.
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One of my favorite parts of this recipe is the aroma when the steak hits the hot grill the sizzle and smoky char always remind me of family cookouts in our backyard our neighbors would smell it and suddenly appear with tortillas in hand.
Storage Tips
Store leftover carne asada sliced or whole in an airtight container in the fridge for up to five days. For freezing wrap tightly in plastic wrap and foil or use bags removing as much air as possible. Thaw in the refrigerator overnight before reheating gently in a covered pan on the stove. Avoid microwaving to prevent dryness and always add a splash of beef broth or water when reheating to keep the steak moist.
Ingredient Substitutions
If you cannot find flank steak skirt steak or flap meat are great alternatives and cook up beautifully with the marinade. Fresh orange juice can stand in for pineapple juice to tenderize but avoid canned fruit cocktail juices. For the Maggi Jugo a blend of soy sauce and Worcestershire offers a similar savory complexity. If you need a milder dish skip the jalapeño or substitute poblano which brings a gentle heat and deep flavor.
Serving Suggestions
Carne asada is delicious piled into warm corn or flour tortillas with your favorite toppings such as guacamole pico de gallo or fresh radish slices. For a simple entree plate the steak slices with Mexican rice and refried beans. Try serving over crisp romaine with grilled corn tomatoes and cotija cheese for a festive salad. My personal favorite is using leftovers for breakfast with scrambled eggs and toasty tortillas.
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Cultural Context
Carne asada which means grilled meat is a staple of Mexican cookouts and celebrations. The tradition goes back generations as a centerpiece for family gatherings birthdays or even Sunday afternoons. The citrus marinade hails from northern Mexico while each region adds unique touches such as beer or specialty chilies.
Commonly Asked Questions
- → What cut of meat should I use?
Flank steak is ideal for carne asada, but skirt steak or flap meat are also excellent options due to their beefy flavor and texture.
- → How long should I marinate the steak?
Let the steak marinate for at least 2 hours, with 4 hours for best flavor. Avoid exceeding 6 hours to prevent over-tenderizing.
- → Can I substitute pineapple juice in the marinade?
Yes, orange juice makes a good substitute if pineapple juice isn’t available. Both help tenderize and add subtle sweetness.
- → How do I get tender slices?
After grilling and resting, slice the steak thinly against the grain at a slight angle. This ensures tenderness and juicy bites.
- → What are some classic ways to serve carne asada?
Serve in warm tortillas as tacos, over rice and beans, or paired with fresh guacamole and salsas for vibrant, festive flavor.
- → How should I store leftovers?
Keep leftover carne asada in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.