From time to time I receive e-mails asking some common questions for an Authentic Carne Asada recipe, the first one being how to marinate the meat. I always give out the same answer: every cook or grill master has their own unique way of seasoning their meat.
Authentic Carne Asada Recipe
In Mexico, if you were using high-quality meat to make Carne asada, like those from the state of Sonora, for example, you would just add salt, but there are other marinating techniques and customs that vary depending on the region of the country that you’re dealing with.
For example, in the south and in the Gulf of Mexico, where bitter orange (Seville orange) is grown, cooks will add some of its juice to the meat they are using to make their Carne Asada; in other regions, they will add lime juice, and others will add a splash of beer while grilling or marinating the meat. Everyone has their own preference for beer, as well.
I decided to ask my friends and family all over Mexico for their carne asada recipe or their preferred list of ingredients when marinating meat for grilling, and the answers were just what I expected: just add salt, some bitter orange or lime juice, and a bit of your favorite beer. Other options include ground pepper and steak sauce. For more sophisticated palates, you can use herbs like rosemary, coarse sea salt, fresh or powder garlic, or prepared store-bought steak seasonings.
The second question is Carne Asada grilled using charcoal or gas?, and the answer is obviously charcoal (or wood, if you can). Even though gas grills are growing in popularity, charcoal is still the main grilling method.
The third question I get is about what to serve alongside carne asada. Usually, it would be guacamole, some grilled green onions, a freshly made salsa, corn tortillas, and another dish that may vary with region. In Central Mexico, this could be grilled nopales; or small clay pots with the famous queso fundido and frijoles charros (common in the northern states) or baked potatoes and white onions wrapped in aluminum foil and placed on the grill to cook.
Here in the United States, I’ve found Arrachera/Fajita to be a favorite among Tex-Mex and Mexican restaurants. There are many different types of cuts for grilling in Mexico, and their quality is selected according to the amount of fat marbling that each cut has. The amount of fat will contribute to the taste, softness, and juiciness of the meat.
Following are some common cuts for grilling:Rib Eye, also known as Bife Chorizo, is one of the best cuts for grilling for its juiciness and is sold in ¾ inch steaks. It is also one of the most expensive cuts in the market. Then we have Porter House, also known as T-Bone, whose T-shaped bone helps retain heat and shorten cooking time on the grill. Sirloin, also known as Churrasco or Aguayon, is a clean cut with lower fat content; it is recommended to be bought in ¾ inch steaks to preserve softness while grilling. Then we have the famous Fajita or Arrachera.
This cut is very common and is usually marinated before grilling. It is sold whole or in a specialty cut, which butchers call “fileteado”. Short Ribs are tender with a nice marbling and are usually cut across the ribs, ½ to ¾ inches thick. And finally, we have a cut known as Aguja Norteña, or Chuck Steak, a very popular and low-cost cut of meat. Sold with or without the bone, this cut becomes very flavorful and soft when grilled.
Now, you might be wondering: “Where is the recipe for carne asada?” “If Mexican cooks just add salt and a bit of lime, then what do they put in the Fajitas at the Mexican restaurant that makes them taste so good?”Well, besides their own personal marinade, many of them have something special that they add to it. And that special ingredient is soy sauce.
Yep. A long time ago, a foodie friend was telling me about her family Mexican restaurant and I asked the same question about the carne asada. She told me that the secret is adding soy sauce, and right before the meat is going to be served at the table, it is placed on a very hot cast-iron skillet when a few drops of soy sauce are added. That is why the whole cast iron plate is sizzling and smelling so good when the waiter is bringing your meat to the table.
For this recipe we’ll be using Soy Sauce since it is a very versatile ingredient that can be used in many types of cuisines, and better yet, is readily available anywhere here in the US.
How to make Carne Asada
DIRECTIONS:
- Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat. (Please check the ingredients list below)
- In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman Soy Sauce, vegetable oil, and freshly ground black pepper.
- Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
- Light up your charcoal grill, or preheat your gas grill. And brush your grill with a little vegetable oil.
- Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas.
- Place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!
It is best to enjoy a cut of roast meat that is freshly cooked and served while still smoking.
I hope you enjoy this Carne Asada Recipe and come back to let me know about it!
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Provecho!
Mely Martinez,
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Carne asada
Ingredients
- 2 pounds of flank steak or skirt steak
- The juice of 1 orange
- The juice of 2 limes
- ¼ cup of light beer
- 2 tablespoons of Kikkoman Soy Sauce
- 2 tablespoons of vegetable oil
- Fresh ground pepper to taste
- 1 large white onion sliced optional
- Vegetable oil to brush the grill before grilling
TO SERVE:
- Corn tortillas
- Guacamole
- Salsa
- Lime wedges
- Grilled green onions and nopales or a salad of your choice.
Instructions
- Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
- In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
- Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
- Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
- Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
- If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!
Catherine
What a delicious meal. Beautiful flavors. Blessings, Catherine
Noelle
Wow, que rico! MI esposo le gustaria esta receta! Gracias Mely!
Marta
I'm the lime route but lovveeee to drizzle honey when they're ready to come off the grill. It carmelizes and love that spicy , sweet taste!
Mely Martínez
Hello Marta,
It sounds delicious! I love the idea.
Nammi
YUmmm!! That is one delicious looking piece of meat!!
Anonymous
This turned out absolutely stunning, best I have ever had.
Chica peach
Looks delicious! Thanks for sharing! The best carne asada I ever had was cooked in a tiny shack that looked like it would blow over if someone sneezed. Have been trying for years to duplicate that delicious dish. Am looking forward to trying your recipe. Also had a question about building an outdoor wood burning grill with a plancha/grill rack. Used to see them in just about every backyard back in the day. Any suggestions? Am not finding much on the internet.
Tony Luck
Made this for to nights dinner, we actually used nice doughy crusty bread and put lettuce, cucumber and spring onion topped with this tender juicy meat (plus a nice drizzle of chili sauce) yum O
mmartinez
Hello Tony,
I'm so glad you like it!
Happy cooking!
Anonymous
Im so going to make it, Happy 4th of July!!!!
Jamie
I prefer to use other sauce instead of soy sauce, and I use a dry rub on the meat, I will give your marinade a try next time we grill out
Anibal Guarderas
Like your recepy grew up in east LA, once a month would travel to Tijuana for the tacos, what a flavor no matter what you order cooked in front of you, yes looking for that taste will cook a couple rib eye with all the dressing you added thank you.
Vonnie
Thanks so so much for this recipe! You have never steered me wrong. It turned out delicious!
I now use your Mexican rice recipe. For some reason no matter what I tried my rice never came out until I used your recipe!
You have given me a ton of confidence to try any recipe!
Mely Martínez
Hello Vonnie,
Thank you for trying the recipe and for coming back to comment about them. Happy cooking!
Maria
Hola! Can the carne asada be grilled the day before and then reheated to use for tacos?
Mely Martínez
Hello María,
Of course you can but the taste and texture of the meat won't be the same.
Zeina
Hi Mely, I was wondering if you have a substitute for the beer. I can’t do alcohol.
Thanks
Mely Martínez
Hello Zeina,
MAny people add a little bit of lime juice, it also helps tenrderize the meat.
Carly
I want to smoke my flank steak. Would recommend covering in foil while smoking?
Mely Martínez
Hello Carly,
I bet it most tastes amazing if you smoke it. But, I'm not sure about the smoking techniques.
Tampiqueña en NYC
Hi Mely,
It's a joy to read you. Like you, I was born in Tampico and it would make my heart leap if you would share how you make Carne Asada a la Tampiqueña at home.
Thank you for making it easy to have the foods I remember and love right in my kitchen. Growing up, I was never really allowed to do much in the kitchen. It's as a young adult that I learned to cook and fell in love with it. I love food and all the rituals/memories that I associate with it. Next, I will try your Zacahuil recipe. It makes me go back to my childhood. My grandfather loved fishing and on Sundays he would often come back with Zacahuil from Pánuco.
P.s.- Your new book is fabulous! Congrats 🙂
Mely Martínez
Hello Tampiqueña en NYC,
I still have that recipe pending to add to the blog. I hope you have a great Christmas! And, thank you for buying the book!
Saludos paisana!
David Rivera
I have a question if I don't have an out door grill what are some other ways that I can cook this carne asada?
Mely Martínez
Hola David,
Puedes usar una parrilla de hierro forjado de las que se ponen arriba de la estufa.
Tyler
I have chopped it raw and cooked in a skillet and I have also broiled and flipped like I would in a grill
Melissa
I made my whole meal with all of your recipes and wow! The carne asada, the tortillas, the guac/salsa were all amazing!! Here’s a pic of the awesomeness: https://drive.google.com/file/d/1TkfyHpqd07kLFoZ_Oa0IPQty59Y9JOar/view?usp=drivesdk
Mely Martínez
Hello Melissa,
Thank you for sharing the pic, the carne asada looks delicious. Great job with the guacamole and those corn tortillas.