It’s summer grilling season; if you follow your nose in Southern California, chances are you’ll find delicious Carne Asada on the coals at every backyard party.
Once it’s marinated, this irresistible recipe cooks up faster than it takes to finish your first margarita.
Make more than you think you need, because everyone loves carne asada with all the fixings.
Need to double or triple this fabulous recipe? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What is Carne Asada?
It’s literally translated as “grilled beef,” but it’s so much more wonderful than that sounds. Carne asada is the beef usually eaten in street tacos and burritos. It’s sweet, spicy, savory, charred on the outside, and heartbreakingly tender on the inside from a zesty lime and beer marinade.
How do you make Carne Asada?
The real trick to making carne asada is making a top-notch marinade, then grilling the marinated beef at the highest heat possible. Afterwards, let the meat rest before slicing it up to enjoy on anything you like.
What is the best meat for Carne Asada?
Flank steak easy to cook and slice because of its wide, flat shape. Skirt steak is ideal, too, because it has more fat and is buttery and flavorful. Both will work.
What is seasoned salt?
Seasoned salt is a blend of salt, herbs, spices and sometimes flavor enhancers. Lawry’s is a popular brand, or you can make my version here. (add link)
What are some good toppings for Carne Asada tacos?
It’s really fun to make this recipe for a party and have a selection of different flavors and textures. Try finely sliced radishes, a slice of avocado, shredded cabbage, lime juice, salsa, onions and cilantro, and guacamole.
How do you eat Carne Asada?
There’s no wrong way! You can serve platters of the sliced beef with rice and beans as long as there’s lots of tortillas and maybe some guacamole on the side. Or you can stuff the sliced meat into tacos and top with as many other ingredients as you can. If you’re feeling inspired, by all means, feel free to think outside of the box. I’ve heard of killer carne asada fries, lately, which might be worth an experiment or two…
Can you make Carne Asada in the oven?
If you make this recipe in an oven, it’s likely that the center of your meat ends up overcooking before the outside has a chance to really char. I’d recommend using a grill, either gas or charcoal. For the best results, add your steak to the grill only once the coals are at their hottest, or after the gas has had a chance to preheat until it can preheat no more.
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It's summer grilling season; if you follow your nose in Southern California, chances are you'll find delicious Carne Asada on the coals at every backyard party. Once it's marinated, this irresistible recipe cooks up faster than it takes to finish your first margarita. Make more than you think you need, because everyone loves carne asada with all the fixings.
- 12 ounces Mexican beer
- 1/4 cup lime juice from 2-3 limes
- 1 large onion thinly sliced
- 1/2 bunch cilantro, chopped (leaves and tender stems)
- 1 tablespoon Seasoned salt
- 2 teaspoons ground cumin
- Salt and freshly ground black pepper
- 2 pounds flank steak or skirt steak
- Corn tortillas for serving
- Mexican rice for serving
- Refried beans for serving
- Guacamole for serving
In a large shallow dish or zipper-top plastic bag, combine beer, lemon juice, onion, cilantro, seasoned salt, cumin, 1 teaspoon salt, and 1 teaspoon pepper.
Add steak and turn to coat. Marinate at least 1 hour or up to 2 hours. Let stand at room temperature 30 minutes before grilling.
Preheat grill over high heat for 10 minutes. Clean and oil grate. Remove steak from marinade and wipe off excess.
Grill steak over direct heat, turning occasionally, until an instant thermometer reads 110 degrees at the thickest part, about 5 to 10 minutes. Transfer to a cutting board and let rest for 5 minutes.
Slice thinly against the grain and serve with tortillas, rice, beans, and guacamole.
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