Carne asada recipe Share this recipe on Facebook
Carne asada, literally meaning roasted meat, is grilled thin beef steaks (skirt or flank steaks). The steaks can be marinated for extra flavor and tenderness, but it is not necessary. The beef steaks in this recipe are marinaded overnight in a chipotle, garlic, onion, cumin and lime juice marinade, then grilled to medium rare and served on warm flour tortillas with typical Mexican condiments such as guacamole and salsa.
Preparation time: 40 minutes, Cooking time: 30 minutes, Serves: 6 - 8
2 1/2 lb thinly cut skirt or flank steaks
For the carne asada marinade
4 chipotle chile peppers in adobo sauce, roughly chopped
1 Tbsp minced garlic
3/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped cilantro (coriander)
1/4 cup chopped parsley
1/2 cup tomato puree
1/2 cup fresh lime juice
1/2 tsp ground cumin
Salt and black pepper to taste
1 cup vegetable oil
To serve with
In a large bowl and the chipotle chile peppers, garlic, onions, green onions, cilantro, parsley, tomato purée, lime juice, cumin,
and oil and mix thoroughly until well combined. Put the skirt steak into the bowl and rub the marinade mixture well onto the steak until the steak is well covered in it. Empty the bowl into a plastic sealable bag, seal and place in the refrigerator overnight.
About an hour before cooking remove the steak from the refrigerator and let it come to room temperature.
Cook the steak on a grill over medium high heat for about 2
to 3 minutes per side for medium rare (you should increase the cooking time accordingly for medium or well done steak).
Remove the steak from the grill and set it aside to rest for 8 to 10 minutes. Slice the steak into 1 inch slices and serve immediately with warm tortillas, guacamole, onion slices, salsa, sour cream or any other Mexican condiments you like.
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