• Skip to main content
  • Skip to primary sidebar

Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Recipes
  • Ingredients
  • Cuisine
  • Type
  • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Ingredients
    • Cuisine
    • Type
    • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Best

    Updated: Jan 20, 2022 by Marc Matsumoto · 97 Comments

    Carne Asada

    In Mexico, Carne Asada literally means "roasted meat" and typically refers to various cuts of beef that has been marinated and grilled. For my version I've marinated skirt steak in lime juice, garlic, cilantro and spices before grilling to a medium rare and slicing thinly against the grain.
    Recipe Pin

    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.

    📖 Recipe

    Carne Asada

    Not enough ratings yet
    Print Pin Discuss
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Yield 8 tacos

    Units

    Ingredients 

    • 1 skirt steak (or 2 hanger steaks)

    marinade

    • 1 limes (juiced)
    • ¼ cup olive oil
    • ¼ cup cilantro (minced)
    • 1 Serrano chilli minced (to taste)
    • 1 tablespoons garlic (minced)
    • 1 teaspoons granulated sugar
    • ½ teaspoons ground coriander
    • ½ teaspoons Mexican oregano
    • ¼ teaspoons ground cumin
    • 2 teaspoons kosher salt (less if using table salt)
    • ground black pepper (to taste)
    • 1 tablespoons kiwi pureed

    garnish

    • ¼ cup sweet onions (minced)
    • ¼ cup cilantro (minced)
    • 1 batch corn tortillas

    Instructions

    • 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.
    Recipes in your inboxDon't miss out SIGN UP!

    Notes

    homemade tortillas

    More Best

    • Close-up of Matcha Latte Hot Chocolate in a clear glass mug, showcasing the vibrant green color and creamy foam layer on top.
      Matcha Latte Hot Chocolate
    • A plate of Tonkatsu, or Japanese pork cutlet with thick slices of tender pork encrusted in a golden layer of crispy panko and served with a drizzle of tonkatsu sauce and fluffy cabbage salad.
      Tonkatsu (Japanese Pork Cutlet)
    • This Japanese Curry made from scratch gets its flavor and thickness through the power of fruits and vegetables. It's the perfect hearty winter meal for groups of kids and grownups alike.
      Japanese Curry From Scratch
    • Bowl of Japanese Oyakodon, highlighting the intricate interplay between the velvety egg and juicy chicken pieces all over a bowl of rice.
      Best Oyakodon (Chicken & Egg Rice Bowl)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Marc Matsumoto says

      September 12, 2016 at 1:05 am

      Hi Eric, this looks like another victim of a platform migration I did last year (it used to say 1-2), thanks for letting me know, it's fixed now.

      Reply
    2. Eric Randal Young says

      September 11, 2016 at 10:15 pm

      12 Serrano chillies, minced (to taste) sounds like a lot of chili heat is the 12 correct or or was it supose to be 1-2 chili peppers

      Reply
    3. Marc Matsumoto says

      September 03, 2015 at 3:50 am

      Hi Thomasina, it depends on how much jalapeño you add. If you leave it out, it's not spicy at all, if you add a lot it can be very spicy.

      Reply
    4. Marc Matsumoto says

      April 19, 2014 at 1:01 am

      Hi Haven, since Carne Asada just means "grilled meat" it's preparation varies a lot by region. My guess is they're probably used to having less lime in the marinade as lime is usually a condiment that's squeezed on top. They're also probably used to the meat being more tough because both lime juice and kiwi tenderize meat.

      Reply
    5. Haven says

      April 19, 2014 at 12:50 am

      All MY friends and family who have not tried Carne Asada loved LOVED this recipe. I even had a family friend who doesn't eat meat loving it!

      Reply
    6. Haven says

      April 19, 2014 at 12:43 am

      I tried this recipe and my hIpband and all his friends are from Sqn Luis Potosi, Mexico and he has been missing his childhood favorites! I looked up different recipes n fr. The pic's this was by far the closest thing to his mother's. But him and his friends Liked it A LOT but said the taste was different. They buy it fr. The Mexican stores in the area as well. Any suggestions on what could be the difference? ? They like there food HOT oh so I did add a little extra Serrano pepper.

      Reply
    7. Dan says

      December 30, 2013 at 9:52 pm

      I marinate all my Elk and Antelope steaks with this recipe, all my guests say it is the most tender and tasty meat they have had.

      Reply
    8. Marc Matsumoto says

      April 24, 2013 at 12:53 am

      Try the kiwi, it tenderizes the meat enough that with the grain is fine.

      Reply
    9. Guest says

      April 23, 2013 at 2:18 pm

      Looks like a great recipe, and I'll need to try the kiwi. I have heard papaya used for the same reason. One tip though, in the photo the skirt or flank is cut along the grain. These types of cuts in particular should be cut against the grain.

      Reply
    10. gojiberry says

      April 15, 2013 at 10:46 pm

      Thank you endlessly for the tip about kiwi puree!
      My beloved is from the heart of Mexico's ranch lands, and trying to mimic that incredible texture in your average cut of mass produced skirt steak is almost impossible...until now! 🙂

      Reply
    11. gojiberry says

      April 15, 2013 at 6:46 pm

      Thank you endlessly for the tip about kiwi puree!
      My beloved is from the heart of Mexico's ranch lands, and trying to mimic that incredible texture in your average cut of mass produced skirt steak is almost impossible...until now! 🙂

      Reply
    12. Lauren says

      March 27, 2013 at 2:51 pm

      This is my go to Carne Asada recipe, love the garlic flavor that comes through every time I make it. I always "taste test" it when I'm chopping it up. Such a wonderful and easy meal

      Reply
    13. Marc Matsumoto says

      August 27, 2012 at 4:03 am

      As long as you're not using fillet, you should be able to soak the meat for quite some time before it turns mushy. With Hanger steak I usually let it marinate for a day.

      Reply
    14. Ann says

      August 26, 2012 at 11:59 pm

      I love your blog Marc. If I were to use kiwi puree, how long can I "safely" marinade the meat without it going mushy on me? Thanks Marc.

      Reply
    15. Marc Matsumoto says

      August 21, 2012 at 4:31 am

      Wow you have a lucky 2 year old! That looks like quite a spread:-)

      Reply
    16. Marilia says

      August 20, 2012 at 10:50 pm

      LOVE LOVE LOVE this recipe. This is now our go to flank steak recipe. We have probably made it 6 times since I found it 4 months ago. We made it for my daughter's 2nd b-day. There were NO left overs!!! And we ended up sharing this recipe with several of the party goers.

      Everything we made for the party (including a link back here) is at: https://notyournormalsteam.wordpress.com/2012/08/20/duck-a-palooza-part-2-food/

      Reply
    17. johnny b says

      July 11, 2012 at 11:49 pm

      I am so hungry to try this recipe for carne asada i can hardly wait thanks

      Reply
    18. Monica says

      April 16, 2012 at 5:25 am

       I don't know if you've ever had "typical Carne Asada that you find on the street in Tijuana" but it blows "high-end serious Mexican" cooking in the US out of the water! My family is from Mexico and when we go eat tacos on the street in Tijuana, it is some of THE most fabulous tasting meat I have ever had in my life. And you're right, there are many variations of how they marinade their meat. However, with a good cut of beef that's freshly slaughtered and has been grain fed, (which is typical in Mexico unlike US mass-food production) all you need is some salt and pepper and the quality of the meat will speak for itself.

      Reply
    19. Monica says

      April 16, 2012 at 1:19 am

      When I make carne asada, I squeeze in some green lemons, oranges, slice some jalapenos, onions and bell peppers, add in a dark beer like modelo negro or XX, a pinch of cumin, salt and freshly ground pepper. Let sit for a couple of hours and we're in business.

      Reply
    20. AZ Sky says

      July 08, 2011 at 7:16 am

      Thanks to watching Chopped in Phoenix, AZ tonight, I discovered your blog. I agree Carne Asada is an easy dish to make with many  possible variations. Thanks for yours!

      Reply
    21. RehabNurse says

      July 08, 2011 at 4:27 am

      It is wild to see you on "CHOPPED" & look up your web page.  Your recipes read as great dishes, especially the Carne Asada!  Your pictures are wonderful.

      Reply
    22. The Chic Boutique says

      June 10, 2011 at 12:14 am

      I love Carne Asada!   I used to have this all the time on real thin sliced steaks and it is awesome.  I was so happy to find the recipe so that I can have this in Ohio now!!!!   THANKS SO MUCH!!!!

      Reply
    23. Nya hus says

      May 27, 2011 at 1:41 pm

      It was such a great inspiration for me and i would like to   share this beautiful

      Reply
    24. Golddyjh9 says

      May 08, 2011 at 12:26 am

      i have a sony a330. those pictures are really nice. and i need some new lenses. also, i made the carne asada and so far its turning out great!

      Reply
    25. Marc Matsumoto says

      May 07, 2011 at 11:59 pm

      The bottom 2 shots were taken with a Sony a100 and the top one was taken with a Sony a550. I think I used a Carl Zeiss 24-70mm f2.8 lens for all of them.

      Reply
    26. Golddyjh9 says

      May 07, 2011 at 9:54 pm

      What kind of camera did u use?

      Reply
    27. Volleyballgranny says

      April 24, 2011 at 6:11 pm

      Thanks for reposting--with the measurements and pictures! Cutting against the grain IS the way to go--the meat just melts apart. Thanks, again!

      Reply
    28. Drillinagain says

      April 18, 2011 at 4:26 pm

      Your recipe sounds great. I have one tip. Noticed in the pic you were carving with the grain which seems from the cut to be the way to go. Try dividing the slab then cutting against the grain..i know i know..sounds silly but it truly makes a HUGE difference.

      Reply
    29. maria says

      February 12, 2011 at 7:37 pm

      I made this for Super Bowl Weekend, the whoooole family loved it! THANK YOU SO MUCH!

      Reply
    30. Pandorazbox says

      January 02, 2011 at 8:18 am

      I made this today, and it was amazing!!! Thank you so much for the recipe, it tasted exactly like my favorite restaurant.

      Reply
    31. Marilia says

      September 23, 2010 at 1:50 pm

      Mexican food by far it my favorite! If I had to choose one kind of food to eat for the rest of my life I would without a doubt choose Mexican. I have tried a few recipes for carne asada but I like trying new ones because you never know what you might get. Mexican Recipes are great because there are many different variations on how to prepare meals and even the smallest differences can greatly impact the taste. I work with Better Recipes so I am always reviewing recipes and I cannot wait to try this one later this week.

      Reply
    32. Bob says

      July 24, 2010 at 6:11 am

      Pardon me, but I don't think Marc ever stated this was a traditional recipe. Doesn't need to be traditional to be delicious. Additionally, you may be confusing typical Carne Asada that you find on the street in Tijuana with high-end serious Mexican cooking that you may find in a top notch restaurant. Places like that DO marinate their carne with various spices as Marc suggests.

      Reply
    33. Bob says

      July 24, 2010 at 1:11 am

      Pardon me, but I don't think Marc ever stated this was a traditional recipe. Doesn't need to be traditional to be delicious. Additionally, you may be confusing typical Carne Asada that you find on the street in Tijuana with high-end serious Mexican cooking that you may find in a top notch restaurant. Places like that DO marinate their carne with various spices as Marc suggests.

      Reply
    34. Marilia says

      June 25, 2010 at 12:17 am

      You are making my mouth water... Going to try this tonight. 🙂

      Reply
    35. Tyneherrera says

      June 07, 2010 at 12:37 pm

      That would just be bland tasting meat on the grill!

      Reply
    36. bigchile says

      April 22, 2010 at 7:24 pm

      im mexican and i never heard of this marinade but im gunna try it, new mexican flavor nothing wrong with trying new things

      Reply
    37. Adrianna from A Cozy Kitchen says

      April 14, 2010 at 12:17 am

      I've been "stumbling" a.k.a. procrastinating for the past hour, and this post of yours has inspired me to go get Mexican today for lunch. Unfortunately the only place around here isn't going to have these tacos!

      Reply
    38. Adrianna from A Cozy Kitchen says

      April 13, 2010 at 7:17 pm

      I've been "stumbling" a.k.a. procrastinating for the past hour, and this post of yours has inspired me to go get Mexican today for lunch. Unfortunately the only place around here isn't going to have these tacos!

      Reply
    39. -D- says

      April 08, 2010 at 1:27 am

      Nice, I started adding kiwi to recipes like this myself after coming up short on tomatillos one time, they fit into salsa verde and guacamole quite nicely.

      Reply
    40. Ann of Pressure Cooker Reviews says

      February 01, 2010 at 10:09 pm

      Thanks for the recipe. I will definitely try this one...I am fond of mexican foods.

      Reply
    41. Meseidy says

      October 22, 2009 at 4:57 pm

      Drooooool.....Mmmmm, my favorite. The add of the kiwi is most "intellesting".

      Reply
    42. Meseidy says

      October 22, 2009 at 12:57 pm

      Drooooool.....Mmmmm, my favorite. The add of the kiwi is most "intellesting".

      Reply
    43. Brooke says

      October 17, 2009 at 8:22 pm

      Mexico is a big place... perhaps in another region or state they do it that way.

      Reply
    44. Angie says

      October 04, 2009 at 1:56 am

      THIS IS NOT HOW YOU MAKE A TRADITIONAL MEXICAN CARNE ASADA!
      U DO NOT MARINATE THE MEAT WITH ALL THAT CRAP LISTED ABOVE, U JUST USE SALT AND PEPPER AND LET THE MEAT STAND BY IT SELF

      Reply
    45. Angie says

      October 03, 2009 at 9:56 pm

      THIS IS NOT HOW YOU MAKE A TRADITIONAL MEXICAN CARNE ASADA!
      U DO NOT MARINATE THE MEAT WITH ALL THAT CRAP LISTED ABOVE, U JUST USE SALT AND PEPPER AND LET THE MEAT STAND BY IT SELF

      Reply
    46. Sammy Shine says

      September 28, 2009 at 3:58 am

      Are you married? 😉

      Good stuff!

      Reply
    47. Sammy Shine says

      September 27, 2009 at 11:58 pm

      Are you married? 😉

      Good stuff!

      Reply
    48. We Are Never Full says

      August 12, 2009 at 4:06 pm

      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!!

      Reply
    49. FlaNBoyant Eats says

      August 10, 2009 at 2:25 am

      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... 🙂

      Reply
    50. FlaNBoyant Eats says

      August 09, 2009 at 10:25 pm

      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... 🙂

      Reply
    51. Giff says

      August 05, 2009 at 5:02 pm

      love this kind of dish. Pureed kiwi huh? I *never* would have thought of that. Orange, yes. but kiwi? sounds cool!

      Reply
    52. Giff says

      August 05, 2009 at 1:02 pm

      love this kind of dish. Pureed kiwi huh? I *never* would have thought of that. Orange, yes. but kiwi? sounds cool!

      Reply
    53. veron says

      August 03, 2009 at 5:20 pm

      That's one hunky piece of meat! Love how the meat fibers are highlighted in your picture. Very appetizing!

      Reply
    54. veron says

      August 03, 2009 at 1:20 pm

      That's one hunky piece of meat! Love how the meat fibers are highlighted in your picture. Very appetizing!

      Reply
    55. Syrie says

      August 03, 2009 at 10:07 am

      Marc, the beef looks divine. I love tacos. Made fish ones recently but I will definitely give yours a go.

      Reply
    56. Syrie says

      August 03, 2009 at 6:07 am

      Marc, the beef looks divine. I love tacos. Made fish ones recently but I will definitely give yours a go.

      Reply
    57. Lori Lynn says

      August 03, 2009 at 12:15 am

      Boy Howdy - great expression!
      This is awesome.
      LL

      Reply
    58. Lori Lynn says

      August 02, 2009 at 8:15 pm

      Boy Howdy - great expression!
      This is awesome.
      LL

      Reply
    59. Cynthia says

      August 02, 2009 at 5:15 am

      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!

      Reply
    60. Cynthia says

      August 02, 2009 at 1:15 am

      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!

      Reply
    61. Kathi says

      August 01, 2009 at 12:51 pm

      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!

      Reply
    62. Lauren B. says

      August 01, 2009 at 2:50 am

      Oh my god, a meat post at Tastespotting! Your fabulous pic drew me in. Looks mouthwatering. *adds steak to shopping list*

      Reply
    63. Kevin (Closet Cooking) says

      August 01, 2009 at 12:29 am

      That is some nice looking carne asada!

      Reply
    64. Lauren B. says

      July 31, 2009 at 10:50 pm

      Oh my god, a meat post at Tastespotting! Your fabulous pic drew me in. Looks mouthwatering. *adds steak to shopping list*

      Reply
    65. Kevin (Closet Cooking) says

      July 31, 2009 at 8:29 pm

      That is some nice looking carne asada!

      Reply
    66. zested says

      July 31, 2009 at 3:32 pm

      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.

      Reply
    67. tara says

      July 31, 2009 at 1:52 pm

      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.

      Reply
    68. zested says

      July 31, 2009 at 11:32 am

      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.

      Reply
    69. tara says

      July 31, 2009 at 9:52 am

      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.

      Reply
    70. Eralda says

      July 31, 2009 at 5:11 am

      I love carne asada! It's everywhere here in Texas. Yum!

      Reply
    71. Kamran Siddiqi says

      July 31, 2009 at 4:43 am

      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!

      Reply
    72. Kathi says

      July 31, 2009 at 2:24 am

      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. 🙂

      Reply
    73. Eralda says

      July 31, 2009 at 1:11 am

      I love carne asada! It's everywhere here in Texas. Yum!

      Reply
    74. Kamran Siddiqi says

      July 31, 2009 at 12:43 am

      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!

      Reply
    75. Jenni Field says

      July 30, 2009 at 10:51 pm

      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.

      Reply
    76. Kathi says

      July 30, 2009 at 10:24 pm

      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. 🙂

      Reply
    77. Jenni Field says

      July 30, 2009 at 6:51 pm

      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.

      Reply
    78. Marc Matsumoto says

      July 30, 2009 at 6:13 pm

      Good points Juan, I guess I should have probably labeled this Texmex/Calimex.', '0

      Reply
    79. Marc Matsumoto says

      July 30, 2009 at 6:13 pm

      Good points Juan, I guess I should have probably labeled this Texmex/Calimex.

      Reply
    80. Juan says

      July 30, 2009 at 5:50 pm

      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

      Reply
    81. Jen says

      July 30, 2009 at 4:05 pm

      Your Carne Asada looks scrumptious. And, your tip about kiwi enzymes is brilliant.

      Reply
    82. Y says

      July 30, 2009 at 2:15 pm

      Awesome. What more can I say.. I'm drooling!

      Reply
    83. Juan says

      July 30, 2009 at 1:50 pm

      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

      Reply
    84. Christina@DeglazeMe says

      July 30, 2009 at 12:58 pm

      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!

      Reply
    85. Becky says

      July 30, 2009 at 12:45 pm

      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.

      Reply
    86. Jen says

      July 30, 2009 at 12:05 pm

      Your Carne Asada looks scrumptious. And, your tip about kiwi enzymes is brilliant.

      Reply
    87. Y says

      July 30, 2009 at 10:15 am

      Awesome. What more can I say.. I'm drooling!

      Reply
    88. diva says

      July 30, 2009 at 9:33 am

      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.

      Reply
    89. Christina@DeglazeMe says

      July 30, 2009 at 8:58 am

      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!

      Reply
    90. Becky says

      July 30, 2009 at 8:45 am

      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.

      Reply
    91. npm says

      July 30, 2009 at 7:56 am

      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.

      Reply
    92. diva says

      July 30, 2009 at 5:33 am

      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.

      Reply
    93. Ravenouscouple says

      July 30, 2009 at 4:55 am

      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!

      Reply
    94. npm says

      July 30, 2009 at 3:56 am

      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.

      Reply
    95. chef E says

      July 30, 2009 at 2:44 am

      I agree...beef porn!

      Reply
    96. Ravenouscouple says

      July 30, 2009 at 12:55 am

      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!

      Reply
    97. chef E says

      July 29, 2009 at 10:44 pm

      I agree...beef porn!

      Reply

    Primary Sidebar

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • Crisp juicy fried chicken glazed in a sweet and sour orange sauce that's redolent of fresh citrus thanks to a triple dose of orange.
      Orange Chicken
    • Dipping coconut fried shrimp in a orange chili sauce.
      Crispy Coconut Shrimp
    • Crispy panko chicken tenders served with lemon wedges and lettuce in a basket.
      Panko Chicken Tenders
    • Spicy and loaded with flavor, Kimchi Fried Rice is an easy meal that comes together from just a handful of ingredients.
      Kimchi Fried Rice
    • With creamy avocado and flavorful king crab, this California Roll recipe is easy and delicious!
      California Roll
    • Shrimp and Pork Shumai dumplings being picked up with chopsticks.
      Shumai

    Trending Categories

    • Fall
    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight

    Footer

    About

    • About
    • Help Me
    • Hire Me
    • Photography
    • FAQs

    Connect

    • Email Updates
    • Contact

    Legal

    • Privacy Policy
    • Cookie Policy

    Copyright © 2023 Marc Matsumoto. All rights reserved