Carne Asada is my go-to menu item at Mexican restaurants. “Carne Asada” simply means “grilled meat” in English. That “grilled meat” can be any number of beef cuts. Carne Asada might be flank steak, skirt steak, sirloin, or even tenderloin steak. For this recipe, I used a flank steak, which makes this a budget-friendly meal. Carne Asada is marinated in a tangy, citrusy marinade. It is generally grilled, and then served simply with fresh onions, cilantro, and lime. The simplicity of Carne Asada is perhaps what I enjoy the most. Individual, natural, real-food ingredients are given the chance to shine.
CUTS OF BEEF
Both flank steak and skirt steak are considered budget-friendly cuts. Flank steak is cut from the lower belly of the cow. It is a long, flat cut with a visual grain that runs the length of the cut. Without a marinade, flank steak can be quite tough or chewy. Skirt steak is also from the belly of the cow, but is more centrally located than the flank, which is found near the back end. A skirt steak is more marbled than a flank steak. The muscle is more of a loose grain structure that runs across the cut rather than down the length. It doesn’t look as “tight” as flank steak. Flank steak and skirt steak are both served well by a high cooking temperature that sears and crisps the outside while allowing the inside to remain pink.
Both sirloin and tenderloin steaks are cut from the mid back of the cow, beneath the ribs. They are found much higher up than a flank steak or skirt steak. Sirloin and tenderloin steaks are cut thicker than a flank or skirt steak. They are lean steaks that are best cooked over high heat. Because they are thicker than a flank or skirt steak, cook time will need to be longer to accommodate. Tenderloin is a coveted cut of steak. It is very tender and known for its robust beef flavor. So while it can be used for Carne Asada, it is the most expensive option.
THE MARINADE
A traditional marinade for Carne Asada includes lime juice, orange juice, garlic, cilantro, and perhaps a vinegar and oil. Some marinades include spices like chili powder or cumin. I find that I like the citrus flavor to stand alone. This marinade is very quick to throw together. Because of the lime juice, which can break down the meat considerably, I would not recommend marinating for more than four hours.
COOK TIME
If you’re using a flank steak or skirt steak, you’ll find that the cuts are very thin. They are best cooked over high heat for just 10-12 minutes total. You can do this by pan searing the steak or grilling over direct heat. You’ll likely want to cook until the steak reaches medium-well. If you have a meat thermometer, that is 125-130 degrees F for grass-fed beef.
Carne Asada
Ingredients
– 1 flank or skirt steak (sirloin or tenderloin can be used, but cooking time would vary)
– gallon sized ziplock bag
– 1/2 c orange juice
– 1/4 c olive oil
– 2 tbsp apple cider vinegar
– 2 limes, juiced
– 4 cloves garlic, minced
– 1/2 c fresh cilantro, chopped
– 1/2 tsp sea salt
– 1/4 tsp white pepper
Directions
1. Mix all of the marinade ingredients together in a bowl (orange juice through white pepper).
2. Pat the steak dry and place it into a gallon sized ziplock bag. Pour the marinade into the bag with the steak. Seal the bag and massage the marinade into the meat. Refrigerate for 1-4 hours.
3. After marinating, remove the steak from the bag and pat it dry with a paper towel. Allow the steak to come to room temperature.
4. Determine your preferred cooking method. See below for options.
If grilling: heat the grill using a medium-high heat. Grill the steak over direct heat for 5-6 minutes across the grate, then flip for another 5-6 minutes.
If pan searing: heat a pan over medium-high heat. Pan sear the steak for 5-6 minutes per side.
5. No matter the cooking method: When the steak has reached your desired temperature (125-130 F is medium-well for grass-fed steak), remove it from the grill or pan. Allow the steak to rest for 5-10 minutes before slicing.
6. If serving as tacos, serve the sliced beef with fresh diced onions, cilantro, and lime juice. Alternatively, you can use the sliced Carne Asada for a salad or taco bowl.
THE GRASS-FED GUIDE
If you like this recipe, check out Jennifer’s new book, “The Grass-Fed Guide.” In this book, you will learn how to: find a local farmer, understand the labels and lingo, identify the cuts, and calculate the best deals. You will also learn how to cook with each of the varied cuts that come when buying beef in bulk.
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. She also offers recipes and nourishment for body, mind, and soul at RealFoodRealHealing.com.
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