ReceptnaptárCarne asada (grilled beef)
Carne asada is the iconic grilled dish of northern Mexico and the Tex-Mex borderlands: beef marinated in citrus, garlic and cumin, seared on a hot grill, sliced thinly and tucked into tortillas. The keys are resting the meat and slicing against the grain.
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Method
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- Mix the marinade ingredients (lime, orange juice, oil, garlic, cumin, oregano, paprika, salt, pepper, cilantro) in a small bowl.
- Put the meat in a large zip bag or shallow dish, pour in the marinade and rub it in well. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
- Take the meat out of the fridge 30 minutes before cooking so it comes to room temperature. Shake off the excess marinade.
- Heat a grill or cast-iron pan until very hot (about 250 °C). Cook the meat for 3-5 minutes per side, until the outside is charred and the inside is pink (medium: 55 °C).
- Transfer to a board, tent loosely with foil and rest for 5-10 minutes so the juices redistribute.
- Slice thinly against the grain. Serve in warm tortillas with salsa, avocado, cilantro and lime.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Slicing against the grain makes the meat tender.
- Don't marinate for more than 12 hours, because the acid softens the fibres too much.
- Cook on a very hot surface so it forms a crust.
- Rest the meat before slicing.
Frequently asked questions
Which cut is best?
Flank steak, skirt steak or sirloin.
In the oven?
Yes, under the broiler for 4-5 minutes per side.
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