Epic Latin American beef! Carne Asada marinade is made with garlic, coriander / cilantro, lime juice, orange juice, vinegar and olive oil which infuses the beef with flavour and tenderises. Use it to make Carne Asada Tacos, burritos or serve it with rice. Whatever way you serve it, you will be in grilled beef heaven!
am was so proud of myself. I finally washed my car. It’s been on my To Do list for 6 months. I know, I know. The blokes reading this are probably rolling their eyes thinking “that’s soooo typical of a woman”.
Anyway, I finally did it. And a few hours later, a bird pooped on it. Right in the middle of the windscreen. Not a subtle one either. A big, fat, splattered one. I’d show you a photo but I don’t think we need a giant photo of bird poop on a food blog.
Don’t worry, I’m not going to start littering my website with meaningless chatter. It’s just that washing my car was just an exceptional achievement in my everyday life. I hate doing it but I have a complex about paying someone else to do it, and I finally did it and a bird pooped on my hard work.
Now that I’m done whining, let’s talk CARNE ASADA.
When we talk South American grilled meat, Carne Asada is the first thing that pops into most people’s minds – I think. Maybe I’m wrong. Well, it’s the first thing that pops into my mind. 🙂
“Carne Asada” means “grilled beef” in Spanish, but the dish we know as Carne Asada is so much more than just a plain grilled beef. Marinated in a wicked citrusy, garlicky, coriander/cilantro mixture, it infuses beef with flavour and tenderises it too, making it perfect to use for secondary beef cuts like skirt and flank.
Mind you, I say secondary cuts – and they are still considered secondary cuts here in Australia (we’re a bit slow on the Latin American / Mexican front) – but they are as pricey as prime cuts in some parts of the world. Skirt and flank, the two most common cuts used for Carne Asada, have a stronger beef flavour than mainstream steaks like rump and scotch. Hence becoming increasingly popular around the world = hiked up prices.
Fellow Australians, get your fill of skirt and flank steak before the trend catches on like it has in the US and the prices get jacked up. It will be just like beef cheeks – 10 years ago, they were an undiscovered gem that was incredible value. I blame shows like Masterchef and My Kitchen Rules for making beef cheeks trendy – now they cost as much as some steaks!
Having said that though, the marinade for this recipe is brilliant for any type of quick cooking cut of beef – though it seems a waste to use on expensive aged steaks. 🙂
What to use Carne Asada for? Think: Tacos, burritos, salads (sub the chicken in this Mexican Salad!), with rice. Anything that doesn’t require cooking – like quesadillas, enchiladas – because otherwise the beef will be overcooked by the time you’re done. Because that’s the #1 rule with Carne Asada – don’t overcook the beef!!!! – Nagi xx
PS If you’re worried about overcooking the beef, err on the side of caution and uncook it. You can always slap it back on for a bit but you can’t undo overcooking!
PPS When I’m unsure, I don’t hesitate to cut an incision in the middle of the beef. And remember that it will cook a bit more while it rests so take it off before it is cooked to your taste.
PPPS LOOK HOW JUICY IT IS!!!! ↓↓↓↓↓↓↓
The famous Latin American grilled beef! Marinated in a wicked Carne Asada marinade that infuses and tenderises the beef, this is beautiful made with any cut of beef suitable for quick grilling but is traditionally made with flank and skirt steak. Use for tacos, burritos or serve on rice, or try a salad! This recipe serves 5 - 6, because it's sliced thinly a bit goes a long way.
- 4 cloves garlic , minced
- 1/2 cup / 125 ml orange juice
- 1/4 cup / 65 ml lime juice (about 2 limes)
- 1 cup finely chopped coriander / cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup / 65 ml olive oil
- 1 jalapeno (fresh), finely minced
- 2 tbsp white vinegar (any clear or clear-ish vinegar will be ok here e.g. white wine vinegar, cider vinegar)
- 750 g - 1.2kg / 1.5 - 2.5lb skirt of flank (I used a 900g/1.8lb skirt) (Note 1)
- Avocado Slices
- Pico De Gallo or Tomato
- Coriander/cilantro leaves
- Lime wedges
Place the Marinade ingredients in a large ziplock bag and mix. Add beef and massage through the bag to coat evenly. Seal then marinate for 1- 8 hours (12 hours max, otherwise meat gets over marinated and can be mushy).
Take the skirt steak out of the fridge 20 - 30 minutes before cooking to bring to room temperature.
Brush BBQ with oil and heat on high until smoking (or use a large skillet over high heat and turn the fan on!).
Cook skirt steak for 3 minutes each side for rare, 4 minutes for medium rare. For flank, cook for 4 minutes each side for rare and 5 minutes for medium rare. Don't cook beyond medium - chewy beef!
Remove onto a plate and cover loosely with foil. Rest for 5 minutes then slice thinly against the grain (Note 2).
Serve with tacos, in burritos or on rice!
1a. This recipe is suitable to use for any quick cooking cut of beef. It is traditionally made with skirt and flank with are terrific secondary cuts of beef that have more flavour than mainstream steaks like rump and scotch fillets.
In Australia, flank and skirt are still quite good value - due to demand, prices have soared considerably in the states, my friends are always complaining! Ask your butcher (they are not yet sold at supermarkets here in Australia) or find skirt at Harris Farms (NSW and QLD only, part of the Curious Cuts range, bavette would also be brilliant with this).
1b. OTHER PROTEINS: This is essentially a Mojo marinade and it is fantastic with chicken, pork and fish. Marinating times: Chicken thighs/drumsticks/breast: 12 - 24 hours, pork tenderloin: 3 - 12, thick pork chops: 3 - 24 hours, pork roast: 24 hours (double the marinade recipe for a 1 kg / 2 lb pork roast). Fish/prawns (shrimp): 15 minutes.
2. Click here for a diagram for how to cut against the grain. To do this, look for the direction of the meat fibres then cut 90 degrees across them. This is how to ensure that every slice is nice and tender.
3. Adapted from this Tyler Florence Tacos Carne Asada recipe.
4. Nutrition per serving, assuming 6 servings, 1 kg/2lb of beef. It's probably over what it actually is because it's impossible to estimate how much oil in the marinade is actually absorbed into the beef.
Carne Asada recipe video!
LIFE OF DOZER
When he gets in trouble and is booted out of the house, it never lasts very long. You wouldn’t be able to hold out either!