Carne Asada is a simple Hispanic steak dish that you can have year round but is especially delicious during the Summer months. There’s nothing more satisfying than hearing that initial sizzle when you place a freshly seasoned flank steak onto a hot grill. That sizzle pop is confirmation that dinner or lunch is about to be out of this world!
There’s a million and one ways to making Carne Asada. But in order to enjoy the true beauty of this dish, you have to keep it simple and fresh. The simplicity and absolute freshness makes this dish a winnet each and every single time whether you pair it with rice & beans or have it in a taco. It’s also my go to steak recipe whenever I’m in a rush or want an instant crowd pleaser!
Think of this dish as the cousin to Cilantro Lime Chicken except this time it’s made with beef. The ingredients and principles are all the same and you can choose whether to make it stovetop or on the grill. However, unlike Chicken, you can cook Carne Asada to the temperature of your liking. So feel free to make a medium rare steak or cook it all of the way through until it’s well done. Just remember to let the steak rest once you take it off the stove or flame.
Note to self: leave the steak alone when it’s resting. Repeat after me: leave the steak alone when it’s resting. If you come from a Hispanic family like me, this is actually pretty hard to grasp. We’re taught to eat as soon as the food– especially the meat– is ready because the ultimate sin is letting the food get cold. I’ll admit, one of my biggest pet peeve is letting food get cold! However, once you let the steak rest, it won’t get cold. In fact, it will get jucier and tastier! It will also cut and slice so much smoother. Believe me, it’s worth letting your steak rest for 5-8 minutes.
There’s no real science to seasoning Carne Asada and you probably have all the ingredients that you need. Nonetheless, there are key tricks and tips to seasoning Carne Asada that will take it to the next level.
- Salt: When making Carne Asada you can use your favorite adobo or you can use regular salt. I personally recommend using Kosher Salt since it’s a beauty to season steaks with. It will create a nice crust on the steak and even caramelize wonderfully as well.
- Quick tip: feel free to sprinkle Kosher Salt when you BBQ the Flank Steak. And don’t worry, Kosher Salt is actually less salty than table salt because it’s not as fine. Kosher Salt also doesn’t dissolve fully when cooking which is why it’s not as salty. Nonetheless, it’s important to know when and where to use Kosher Salt. There’s a time and a place
- Soy Sauce: every now and then, I actually like using soy sauce to season my Carne Asada in place of using Adobo or regular salt. It really gets into the meat and adds a new dimension of flavor
- Food processor: if you’re not in a rush and you really want the flavors to permeate the meat, toss all of the ingredients into a food processor and blend. The results? GAME CHANGING! And if you’re feeling fancy, use a sous vide to cook the meat and sear it on the grill for color and crispiness. YUMMY!
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And now for the recipe!
- 2lbs Flank Steak
- 1-2 Limes
- 1 White Onion
- 2 tbs Cilantro Chopped
- ½ tbs Adobo *or to taste
- 1 tsp Orégano
- ⅛ tsp Cumin
- 4 Garlic cloves mashed or diced
- Black Pepper to Taste
- Olive Oil
- Salt to Taste