Carne Asada

Carne Asada
Carne Asada

Carne Asada is an authentic Mexican dish and the secret to optimum flavor in this dish is attaining mastery of the marinade. The acid from the citrus juice tenderizes even the toughest cuts of meat, and when you accent the juice with the spices and seasonings that deliver loads of flavor, you're on your way to successful asada. The choice of meat also helps make the meal; we recommend skirt steak but you can also use flank steak or flat iron steak. Cooking the meat to medium rare or medium and cutting against the grain of the meat will also help make the meat more tender.

For a Cuban flavoring twist you can try mixing the marinade with our Mojo Seasoning. The juice marries perfectly with the citrus zest in the seasoning blend. Our Mojo Seasoning is blended with a fragrant combination of garlic, black pepper, lime, orange, cumin and onion.

Tacos like carnitas, seafood or carne asada are typically served in grilled corn tortillas. Serve with fresh Pico De Gallo, shredded cheese and some homemade guacamole. For a more authentic dish, serve with a side of rice and beans. Load your Carne Asada tacos up on veggie toppings and something spicy, and enjoy.

 Print Recipe

Category: Grilling
Cuisine: Caribbean
Ingredients:
  • 1/2 cup white wine vinegar
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1/8 teaspoon sugar
  • 1 teaspoon Ground Cumin
  • 1 Tablespoon California Garlic Powder
  • 1 1/2 teaspoons Mexican Oregano
  • 2 Tablespoons olive oil
  • 24 oz skirt steak
  • 12 corn tortillas
  • Jalapenos, onions, avocados, tomatoes, and fresh cilantro for garnish
Instructions:
  1. In a small bowl, mix vinegar, lime juice, lemon juice, orange juice, sugar, Ground Cumin, Garlic Powder and Mexican Oregano.
  2. Slowly pour in the olive oil while whisking thoroughly.
  3. Let marinade set for 10 minutes before using.
  4. Put the entire skirt steak into a resealable bag and add the marninade. Seal it up tight.
  5. Make sure all the meat is exposed to the marinade, squishing the bag around to coat.
  6. Refrigerate for at least 2 hours, or overnight.
  7. Take the meat out of the refrigerator and let it come back to room temperature before grilling.
  8. Heat the grill to medium-high heat and place the meat on the grill.
  9. Cook for 5-7 minutes per side for medium rare or medium doneness, with an internal temperature of 130°-150°F.
  10. Let the steak rest for about five minutes. Slice the meat thin and across the grain.
  11. Serve on corn tortillas with avocados, jalapenos, onions, tomatoes and fresh cilantro.
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