Carne Asada Recipe
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.
Servings 6 servings
- 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.