Carne Asada is a marinated steak sliced very thinly. It is used in many Mexican dishes.
You can use flank or skirt steak, like I talked about in my last flank steak recipe, they are similar except skirt steak has a higher fat content. Both need to be quickly cooked after a long marinating time, either broiled or on a BBQ grill. You probably don’t want to cook it past medium-rare, otherwise it would be very dry and tough. I do not have a grill, so this recipe will broil it.
This recipe is not 100% from scratch, which is shameful, but I think it is a good balance between fresh and the time it takes to make it.
Carne Asada1 medium white onion
3 canned chipotle chilis
2 tbsp adobo sauce - chipotle chilis are usually packed in adobo sauce
2 chopped jalapeños peppers
2 chopped habeneros peppers - optional
1/2 cup chopped fresh cilantro
6 garlic cloves
1/2 cup olive oil
1 cup fresh orange juice
juice of 2 limes
1 tbsp ground cumin
1 tbsp smoked paprika
3 lb. flank or skirt steak
- Place all ingredients except the steak in a food processor
- Puree the mixture
- Coat the steak in the marinade
- Place everything in a sealable bag or airtight container
- Store in the fridge for at least 3 hours, overnight is best - shaking the container occassionally
After marinating the meat, it is time to cook it.
- Set the oven rack so the steak will be 2-3 inches from the top heating element. Set the oven to broil.
- Place the steak in a pan, preferably with a broiling rack in it.
- Cook for 5 to 6 minutes, until it is brown. Turn it over and cook for the same amount of time.
- Let it sit about 5 minutes to cool.
- Slice it thinly across the grain.
The heat in peppers is in the seeds and ribs so for a less spicy result, remove some or all of it.
Lemons are more traditional in carne asada, but I prefer limes, you can substitute one large lemon for the limes.