Grilled beef with Mexican flavors

Who’s interested in some grilled Grilled beef with Mexican flavors. ? After being marinated and grilled, the beef should be sliced very thinly and served on warm tortillas, avocados, and pico de gallo. When making carne asada, the greatest results come from using skirt or flank beef. Great for carne asada tacos!

Grilled beef with Mexican flavors.! Do you recall the commercial that aired during the Super Bowl that featured two lions? After the episode aired, I was unable to pronounce the word “carne” without adding the rrrrrrr sound.

Whoever at the advertising firm came up with the idea to depict two royal carnivores conversing over carne asada, which literally translates to “beef grilled,” should be commended for their creativity.

What exactly is an asado steak?

Carne asada is the term for the thinly sliced, grilled beef that is often used in Mexican dishes such as tacos and burritos. Alternately, you may serve it on its own, with rice and beans served on the side.

Carne asada may be made with almost any cut of beef by butterflying the meat into thin sheets, although flank steak or skirt steak is what is most often used in its preparation.

Carne Asada: [Grilled beef with Mexican flavors]Instructions for Preparing the Dish With Flank or Skirt Steak

Because it is such a lean cut, flank steak must be prepared by being cooked to a rare state, then being sliced very thinly against the grain. Although it must be sliced against the grain, skirt steak is naturally more delicious and tender than other cuts of beef, and it can withstand longer periods of cooking without becoming tough. Skirt steak is beautifully marbled with fat.

Carne Asada Marinade Options[Grilled beef with Mexican flavors]

It is possible to prepare carne asada without using a marinade by just seasoning the meat with salt and pepper before grilling it; but, if you have the opportunity, a nice soak in a marinade can substantially improve the taste.

Olive oil, soy sauce, lime juice, vinegar, a little sugar for sweetness to offset the acidity of the lime and vinegar, and a lot of chopped garlic, jalapeo, and cilantro are included in the marinade that we are utilizing here. Excellent for use in tacos!

To accompany the meal, tortillas, avocados, and salsa should be served.

Other Types of Meat That Can Be Used

Carne means “meat” according to its dictionary meaning, but the term is so closely connected with cattle that most people think of carne asada when they think of grilled beef. The flank steak or skirt steak is called for in this dish; however, you may instead use the flap or chuck cut of beef instead.

Additional Concepts for Toppings

Try adding some of these extra toppings to your tacos if you’re going to be utilizing the carne asada for them.

Guacamole Cojita cheese
Queso fresco
Grilled green onion
Onions with a caramelized finish
Cream fraiche
Sliced jalapeño
Instructions on How to Preserve and Reheat This Recipe
The remaining slices of carne asada may be stored in the refrigerator for up to four days in a container with a secure lid. They may be rewarmed in a pan with a little olive oil that has been heated up on the stovetop. Add the slices and whisk them every so often until the temperature reaches 140 degrees Fahrenheit.

You may also reheat them in an air fryer set to 350 degrees Fahrenheit. Check on them about every three minutes until they reach an internal temperature of 140 degrees Fahrenheit.

Grilled beef with Mexican flavors.

Carne Asada


  • 10 minutes of PREP TIME
    20 mins MARINATING
    2 hours and 30 minutes
    between 4 and 6 servings

If you do not have access to a grill, you may cook your food on the stovetop in a big cast iron skillet or a well-seasoned grill pan instead. Start with a high heat to sear the food, then reduce it to a lower temperature to complete cooking. Be careful to utilize the vent on your stove, since searing the steak in this manner might create a lot of smoke in the kitchen.
Before adding the steak to the marinade, you have the option of setting aside a few of tablespoons of the marinade in order to serve the completed carne asada with a drizzle of the marinade.

If you can get your hands on whole cumin seeds, you should roast them before grinding them rather of using pre-ground cumin.

Ingredients Marinade:

  • 1/3 cup extra virgin olive oil
    1/4 cup soy sauce
    2 teaspoons lime juice
    2 tablespoons cider vinegar
    2 tablespoons sugar
    1 teaspoon of black pepper that has been freshly ground
    1 teaspoon of cumin that has been ground
    4 cloves of garlic, finely chopped
    1 jalapeo pepper, seeded and chopped into small pieces
    1/2 cup of fresh leaves and stems of cilantro that have been coarsely chopped.
  • 1 1/2 to 2 pounds flank or skirt steak Fixings (optional):
  • Avocado, chopped
    slices of lime
    tortillas made from either corn or flour
    Radishes that have been thinly sliced
    Lettuce that has been thinly cut.
    Pico de gallo salsa


Marinate the meat in the sauce:
In a large basin or baking dish that is not reactive to food, prepare the ingredients for the marinade by whisking together the olive oil, soy sauce, lime juice, vinegar, sugar, and cumin. Mix in the chopped garlic, jalapeo, and cilantro using a wooden spoon.

After placing the steak in the marinade, flip it over a few times to ensure that it is evenly coated with the liquid.

Cover with plastic wrap and place in the refrigerator for one to four hours or overnight (or for at least three hours if using flank steak to marinate).

Prepare the fire in the grill:

Prepare your grill for high direct heat, reserving a portion of the grill with less coals (or a gas flame) for low heat in an indirect position when it has been preheated. When the grill has reached the desired temperature, you will be able to briefly place your palm on top of the grate for no more than one second.

(If you prefer to cook on the stovetop, you may also use a cast iron grill pan over a very high heat.)

Caramelize the steak:

Take the steak out of the marinade and set it aside. Remove the majority of the particles of cilantro and garlic with a little brushing, being careful not to remove the oil.

Put on the side of the grill that is the hottest. Turn the steak over and sear it on the other side after grilling it for just a few minutes on one side, until it has developed a nice brown crust (browning and searing both contribute to the development of a delicious taste).

Place the steak on the other side of the grill from the heat:

Once the steak has achieved a good sear on both sides, transfer it to the other side of the grill where it will continue to cook, keeping the thicker end of the steak closer to the hot side.

You may check the doneness of the steak by inserting a meat thermometer into the section of the steak that is the thickest, or you can use your fingers (for more information, see The Finger Test to Check the Doneness of Meat). Take the meat off the grill when it reaches 115°F to 120°F for a rare doneness, 125°F for a medium rare doneness, and 140°F for a medium doneness. The heat that is still there in the meat will finish cooking it.

Be aware that flank steak that is lean should be cooked to a rare temperature, whereas skirt steak, which has more fat marbling, may be cooked to a higher temperature without losing moisture or taste.

Cover with aluminum foil and let some rest:

The steak should be placed on a cutting board, covered with aluminum foil, and let to rest for ten minutes.

The steak should be sliced against the grain.

When slicing the meat, you should do it using a knife that has a long, sharp blade (a bread knife is an excellent choice for this task). Take note of the orientation of the grain in the flesh, and make sure that your cuts are perpendicular to it. Adjust the angle of your knife so that the slices you create are both broad and thin.

(Optional) To be served with tortillas that have been grilled:

Toast the corn or flour tortillas for 30 seconds on each side in a dry pan or on the grill until they are flexible and toasted. Alternately, you may cook tortillas in the microwave by heating only one or two tortillas at a time, placing them on a paper towel, and microwaving them for 15 to 20 seconds each on high.

Serve with pico de gallo (fresh tomato salsa), diced avocados, and any additional toppings you choose (this step is optional).



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