Carne Asada

Carne Asada isn't just a recipe: it's an invitation to celebrate. Learn how to make authentic Carne Asada, a popular grilled steak recipe, just like they do in the heart of Mexico.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 20

Marinating time 1

Total Time 25

Servings servings (6 ounces cooked each)

Calories 247kcal

Author Meggan Hill

Ingredients

8 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 (see note 1)
2 teaspoons ground cumin
Salt and freshly ground black pepper
1 bunch green onions (see note 2)
4 Caribe chiles or other yellow chiles such as Anaheim (see note 3)
4 pounds flank steak or skirt steak (see note 4)
Corn tortillas for serving
Quesadillas for serving (see note 5)
Guacamole for serving

US Customary - Metric

Instructions

In a large shallow dish or zipper-top plastic bag, combine beer, lime 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. Add green onions and chiles over direct heat and grill, turning occasionally, until brown spots start to form, about 5 minutes. Push the grilled vegetables to the side.
Remove steak from marinade and shake off excess. Grill steak over direct heat, turning occasionally, according to the thickness of the steak and your preferred doneness temperature: 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, and 160 degrees for well done.
Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Serve with tortillas, quesadillas, guacamole, grilled green onions, and grilled chiles.

Video

Notes

Seasoned salt: Lawry's is a popular brand, or you can make your own seasoned salt with sugar, paprika, turmeric, onion powder, garlic powder, cornstarch, and salt.
Green onions: Look for the green onions with the large round bulbs if possible (or substitute scallions which are straight at the bottom without any roundness).
Caribe chiles: These yellow chiles are commonly served in Mexico. Or, substitute Anaheim chiles. To remove the skins, transfer browned chiles to a plastic bag or bowl covered with plastic wrap to steam, then rub off the skins. Slice the peeled chiles into strips if desired.
Steak: 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.
Quesadillas: Lay a corn tortilla on the grill and flip until warmed through. Lay a generous slab of melting cheese such as Monterey Jack or Oaxaca cheese over half the tortilla, then fold to close. Continue turning until the quesadilla is hot and the cheese is melted and stretchy.
Yield: This recipe starts with 4 pounds of steak, enough for about 8 generous servings of Carne Asada, 8 ounces each (6 ounces after cooking).
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition