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This juicy carne asada has become a go-to dish in our home when we’re craving bold flavor without the fuss. With just a few pantry ingredients, the marinade does all the heavy lifting and transforms flank steak into tender slices bursting with zesty heat and fresh herbs. I make this when I want a crowd-pleaser that works for anything from taco night to simple grilled mains.
I first made this for a last-minute dinner party and everyone asked for the recipe before dessert was even served
Ingredients
- Flank steak: absorbs flavor fast and cooks evenly
- Jalapeno: gives a kick without overpowering use gloves when cutting
- Garlic: builds a rich base of flavor fresh is best
- Fresh cilantro: adds brightness and classic Mexican notes
- Lime juice: tenderizes meat and adds zing pick juicy ripe limes
- Olive oil: helps distribute flavors avocado oil is a great swap
- Cumin: gives earthy warmth that complements the citrus
- Sea salt and black pepper: enhances all other flavors use flaky sea salt for a bolder finish
Step-by-Step Instructions
- Make the Marinade:
- In a jar or small bowl combine olive oil lime juice minced jalapeno garlic chopped cilantro cumin sea salt and pepper Stir or shake well to blend until emulsified
- Marinate the Steak:
- Lay the flank steak in a glass dish and pour the marinade over Turn to coat completely Cover and chill for at least 3 hours overnight if possible for maximum flavor
- Preheat and Cook:
- Heat your grill or cast iron skillet over medium high until very hot Add the steak and cook according to doneness chart flipping once Do not move steak while cooking to allow crust to form
- Rest the Meat:
- Once done transfer the steak to a plate and let it rest for 5 minutes This locks in juices and improves texture
- Slice and Serve:
- Slice steak thinly against the grain This shortens the muscle fibers and keeps each bite tender
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Storage Tips
Store leftover carne asada in an airtight container for up to 4 days Refrigerate as soon as it cools Reheat gently to avoid drying it out Sliced meat can also be frozen for up to 2 months for easy weeknight meals
Ingredient Substitutions
If you cannot find flank or skirt steak sirloin will work though it requires longer marinating For less spice remove jalapeno seeds or swap with mild green pepper Use lemon juice in place of lime if needed but flavor will be different
Serving Suggestions
Top tortillas with steak avocado cheese and salsa for tacos Layer over greens with tomato corn and lime dressing for a hearty salad Add steak to rice bowls or stuff into quesadillas with cheese and peppers
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Cultural Context
Carne asada is a staple in Mexican cooking often featured at outdoor gatherings and family events It means grilled meat and while variations exist the essence remains marinated beef cooked over open flame and shared with community
Frequently Asked Questions About Recipes
- → What cut of beef is best for carne asada?
Flank or skirt steak are best because they’re thin, absorb marinade well, and cook quickly with a great crust.
- → How long should I marinate carne asada?
Marinate for at least 3 hours, but ideally up to 24 hours for the juiciest and most flavorful result.
- → Can I cook carne asada without a grill?
Yes, you can use a grill pan or cast iron skillet on the stovetop to get great results indoors.
- → What’s in a traditional carne asada marinade?
Common ingredients include olive oil, lime juice, jalapeno, garlic, cilantro, cumin, salt, and pepper.
- → How do I slice carne asada for serving?
Always slice against the grain of the meat to ensure tender, easy-to-chew slices.