Carne Asada, or “roast meat” is a Mexican dish that’s commonly associated with barbecues. The spices used vary by region, but carne asada is almost always made with thin, cheap cuts of beef such as skirt steak or hanger steak. They may not be the most tender cuts, but boy howdy! they sure pack a wallop of flavor.
Not only does this Carne Asada do a good job balancing the salt and spices with the fresh tang of limes and cilantro, it’s cheap, and easy to make. The marinade helps tenderize the meat, and if you’re rushing off to a mid summer barbecue, you can always add a bit of kiwi to recruit the services of its enzymes. These microscopic thugs will gleefully beat the crap out of any uncooperative strands of protein in the meat.
While you could just grill this up and eat it like a steak, I like chopping up the Carne Asada and stuffing it into fresh homemade tortillas to make tacos. It’s also great in a torta with some avocado and cilantro.
My original Carne Asada post from over two years ago was the second post on this blog. It was back before I had the patience to photograph my food, and long before I started to measure and document the ingredients and steps. I debated whether to post about it again, but Carne Asada is one of my favourite preparations for beef, so I figured I should do it justice with an updated post.
Ingredients
- 1 skirt steak (or 2 hanger steaks)
marinade
- 1 limes (juiced)
- 1/4 cup olive oil
- 1/4 cup cilantro (minced)
- 1 Serrano chilli minced (to taste)
- 1 tablespoons garlic (minced)
- 1 teaspoons granulated sugar
- 1/2 teaspoons ground coriander
- 1/2 teaspoons Mexican oregano
- 1/4 teaspoons ground cumin
- 2 teaspoons kosher salt (less if using table salt)
- ground black pepper (to taste)
- 1 tablespoons kiwi pureed
garnish
- 1/4 cup sweet onions (minced)
- 1/4 cup cilantro (minced)
- 1 batch
Steps
- Combine all the marinade ingredients in a large Ziploc bag. Kiwi has a powerful enzyme called actinidin that breaks down protein, making it a great addition to the marinade if you don't plan on letting the meat marinate overnight. Taste it and add more salt or sugar if needed. It should be relatively salty, but not so salty that it burns your tongue. The sugar is a personal preference thing. If you like it sweeter, add more sugar. Add the meat to the bag, squeeze out as much air as you can and seal the bag. Let this marinate for at least 1 hour, or preferably overnight in the refrigerator.
- When you're ready to grill the meat, remove it from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure the Carne Asada will cook evenly. If you're using a broiler, move the rack to the top position and turn the broiler on high, with a grilling rack on top of a baking sheet. Scrape any excess marinade off the meat and place the meat on the grill. Cook until nicely browned on one side, flip and brown the other side. Skirt steak will cook much faster than hanger steak, so be careful not to overcook it.
- Transfer the Carne Asada to a cutting board and let it rest for at least 5 minutes. Use a sharp knife to roughly chop up the meat then add it to a bowl with the sweet onions, cilantro, and any juices that accumulated on the baking sheet or cutting board.
- Serve the Carne Asade with fresh tortillas and Pico De Gallo.
Notes:
I agree…beef porn!
This looks great. Love the homemade tortilla’s. We had some tacos a few weeks ago..and ran out of taco shells and ended up using some naan bread…it turned out great!
I agree…beef porn!
I like the chopped bits, they look delicious! I think the bits would also go well as garnish for salads, you think? You got a really nice, cool blog! I will definitely come back.
This looks great. Love the homemade tortilla’s. We had some tacos a few weeks ago..and ran out of taco shells and ended up using some naan bread…it turned out great!
ooo thanks for the kiwi tip. i always thought it was papaya or something. anyway this looks real tender and delish! i’m feeling a bbq now.
I like the chopped bits, they look delicious! I think the bits would also go well as garnish for salads, you think? You got a really nice, cool blog! I will definitely come back.
That carne asada looks and sounds delicious! I had some really good carne asada in San Diego at the old town Mexican Cafe. It was amazing.
I am going to save this recipe for when I want to try something different for dinner.
Boy howdy! Looks very tasty. Like Becky, the best carne asada I’ve had was in San Diego, just last weekend, actually! Maybe one day I’ll try to make it at home. Thanks, Marc!
ooo thanks for the kiwi tip. i always thought it was papaya or something. anyway this looks real tender and delish! i’m feeling a bbq now.
Awesome. What more can I say.. I’m drooling!
Your Carne Asada looks scrumptious. And, your tip about kiwi enzymes is brilliant.
That carne asada looks and sounds delicious! I had some really good carne asada in San Diego at the old town Mexican Cafe. It was amazing.
I am going to save this recipe for when I want to try something different for dinner.
Boy howdy! Looks very tasty. Like Becky, the best carne asada I’ve had was in San Diego, just last weekend, actually! Maybe one day I’ll try to make it at home. Thanks, Marc!
carne asada is actually just the roasted or cooked meat, not necesairily a particular dish, we call carne asada any meat were going to cook in the grill, like you say in the US “hey, lets have a barbecue”, we say “lets have a carne asada”, and the price or thickness of the cut varies
Awesome. What more can I say.. I’m drooling!
Your Carne Asada looks scrumptious. And, your tip about kiwi enzymes is brilliant.
carne asada is actually just the roasted or cooked meat, not necesairily a particular dish, we call carne asada any meat were going to cook in the grill, like you say in the US “hey, lets have a barbecue”, we say “lets have a carne asada”, and the price or thickness of the cut varies
Good points Juan, I guess I should have probably labeled this Texmex/Calimex.
Good points Juan, I guess I should have probably labeled this Texmex/Calimex.’, ‘0
I love cheap cuts–I’ll take flavor over tenderness any day! One of my favorite Mexican (Tex-Mex?) dishes is ropa viejo, msde with all sorts of dried peppers and steamed flank steak. The steak separates into long strands. Wonderful taco filling.
Perfect timing! I pulled out the meat today and decided to do a quick recipe search for something different. My children are drooling in anticipation.
Thank you for the great recipe and the pictures. 🙂
I love cheap cuts–I’ll take flavor over tenderness any day! One of my favorite Mexican (Tex-Mex?) dishes is ropa viejo, msde with all sorts of dried peppers and steamed flank steak. The steak separates into long strands. Wonderful taco filling.
Okay, some spanish for ya: ¡Delicioso!
Bring on the homemade tortillas! I am so for them. So much cheaper to make and easier than going to get some…
Great post!
I love carne asada! It’s everywhere here in Texas. Yum!
Perfect timing! I pulled out the meat today and decided to do a quick recipe search for something different. My children are drooling in anticipation.
Thank you for the great recipe and the pictures. 🙂
Okay, some spanish for ya: ¡Delicioso!
Bring on the homemade tortillas! I am so for them. So much cheaper to make and easier than going to get some…
Great post!
I love carne asada! It’s everywhere here in Texas. Yum!
Oh goodness. I’ve planned a vegetarian dinner for tonight, and now I totally don’t want it. Marc’s carne asada, please and thank you. This weekend, most definitely.
I love carne asada, and eat it nonstop whenever I’m back in San Diego. I like throwing a dash of tequila in the marinade as well.
Oh goodness. I’ve planned a vegetarian dinner for tonight, and now I totally don’t want it. Marc’s carne asada, please and thank you. This weekend, most definitely.
I love carne asada, and eat it nonstop whenever I’m back in San Diego. I like throwing a dash of tequila in the marinade as well.
That is some nice looking carne asada!
Oh my god, a meat post at Tastespotting! Your fabulous pic drew me in. Looks mouthwatering. *adds steak to shopping list*
That is some nice looking carne asada!
Oh my god, a meat post at Tastespotting! Your fabulous pic drew me in. Looks mouthwatering. *adds steak to shopping list*
Update: Absolutely FABULOUS! I should have doubled what I made…but it was fun eating it all and then wishing there was more! I forwarded the recipe to all my friends. This will be a regular around here. Thank you!
I once had carne asada at the home of a friend whose partner is Mexican and oh gosh, since that day, I have longed for that taste and texture!
I once had carne asada at the home of a friend whose partner is Mexican and oh gosh, since that day, I have longed for that taste and texture!
Boy Howdy – great expression!
This is awesome.
LL
Boy Howdy – great expression!
This is awesome.
LL
Marc, the beef looks divine. I love tacos. Made fish ones recently but I will definitely give yours a go.
Marc, the beef looks divine. I love tacos. Made fish ones recently but I will definitely give yours a go.
That’s one hunky piece of meat! Love how the meat fibers are highlighted in your picture. Very appetizing!
That’s one hunky piece of meat! Love how the meat fibers are highlighted in your picture. Very appetizing!
love this kind of dish. Pureed kiwi huh? I *never* would have thought of that. Orange, yes. but kiwi? sounds cool!
love this kind of dish. Pureed kiwi huh? I *never* would have thought of that. Orange, yes. but kiwi? sounds cool!
I have to commend on the perfect and juicy look of your carne asada! we eat this a lot! i may have to share our Cuban version on the blog… stay tuned… 🙂
I have to commend on the perfect and juicy look of your carne asada! we eat this a lot! i may have to share our Cuban version on the blog… stay tuned… 🙂
LOL… this comment cracked me up. i’m so freaking sick of tastespotting and it’s obsession w/ desserts i’ve actually stopped visiting. i’ll return again but it’s all just getting a bit monotonous! thanks lauren for this funny comment!!