Carne asada essentially means grilled meat. Well that’s not very specific now is it? Upon further research as to what makes an authentic Mexican carne asada the expectation is this: practically paper-thin steak marinaded with citrus and other traditional Mexican flavors. Well that still gives a ton of leeway right? This is one of those meals where there is no real correct way to make it. Trust me, I’ve looked around. There are tons of recipes out there and they’re all different. So I figured I’d add one more to the mix right? A little finagling and viola! Perfect, flavorful, delicious carne asada. Epic on tacos, nachos, burritos, whatever! A great summer meal!
A few tips before we begin:
1. Skirt steak or flank steak is often what recipes call for. I like getting the meat pre-cut from the butcher. WinCo usually has ready to go packages which is totally my style of convenient! You can try to cut the meat yourself but it didn’t work out too well for me. I’m just not that talented. I’d recommend letting the pro’s handle that part. Most small business butcheries and some grocery stores will slice the meat for you upon request. You just have to find what works best for you.
2. Marinade for 3-5 hours. That was plenty of time for the flavors to sink in. I think if you marinated it overnight it might be ruined since the meat is so thin.
3. Prep everything else you’re serving before you put the meat on the grill. It takes less than 10 minutes to cook and you’ll want to be near your bbq while its on.
- 1 lb steak sliced paper-thin – see tip #1 above for details.
- 1 gallon zip storage bag
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 cup orange juice
- 1 lime juiced
- 2 tsp taco seasoning
- 1 tsp pepper
- 1 tsp chili powder
- ¼ yellow onion
- ½ bunch cilantro
- ½ bunch oregano
- ½ jalapeno seeded
- 2 tomtatillos
- 2 garlic cloves
Pull apart individual slices and place meat in gallon zip bag.
Add olive oil, red wine vinegar, orange juice, lime juice, taco seasoning, pepper, and chili powder to the bag.
Using a food processor, finely chop onion, cilantro, oregano, jalapeno, tomatillo, and garlic. If you don’t have a food processor, just mince very fine. Add to the bag.
Flatten and seal the bag. Refrigerate for 3-5 hours.
Remove steak from bag and grill on medium heat for 3-5 minutes on each side.
Chop into strips and serve immediately.