Hey guys! Are you ready to learn how to make an amazing carne asada dish? I'm talking restaurant-quality, mouth-watering deliciousness right in your own backyard. I’m going to walk you through everything you need to know, from picking the right cut of meat to mastering the marinade and nailing the grill. So, fire up those grills and let’s get started!

Choosing the Right Cut of Meat

When it comes to carne asada, the cut of meat you choose is absolutely crucial. You want something that's flavorful and tender, and that will stand up well to the high heat of the grill. My top two recommendations are skirt steak and flank steak. Let's dive into why these cuts are perfect for carne asada.

Skirt Steak

Skirt steak is my personal favorite for carne asada. It's a thin, flavorful cut that comes from the diaphragm of the cow. It has a loose texture and is well-marbled with fat, which means it stays super juicy and tender when grilled. There are two types of skirt steak: inside skirt and outside skirt. Outside skirt is generally thicker and more flavorful, but it can be harder to find and a bit more expensive. Inside skirt is more readily available and still delivers fantastic flavor. When you're shopping, look for skirt steak that has a good amount of marbling and a bright red color. Avoid pieces that look dry or brown around the edges.

Flank Steak

Flank steak is another excellent choice for carne asada. It's a leaner cut than skirt steak, but it's still packed with flavor. Flank steak comes from the abdominal muscles of the cow, and it has a tighter grain than skirt steak. Because it's leaner, it's important not to overcook flank steak, or it can become tough. The key to keeping it tender is to marinate it well and grill it quickly over high heat. When selecting flank steak, look for pieces that are uniform in thickness and have a deep red color. Avoid cuts that have a lot of thick, tough-looking connective tissue.

Other Options

While skirt and flank steak are the most traditional choices for carne asada, you can also use other cuts like flap meat (also known as sirloin tip) or even thinly sliced sirloin steak. These cuts can be a bit more forgiving if you're new to grilling, but they may not have quite the same level of flavor as skirt or flank steak. No matter which cut you choose, make sure it's relatively thin and has some marbling for the best results.

Marinating for Maximum Flavor

The marinade is where the magic really happens. A good carne asada marinade will tenderize the meat, infuse it with flavor, and help it develop a beautiful crust on the grill. There are countless variations out there, but my go-to marinade includes a combination of citrus juice, garlic, herbs, and spices. Here’s my favorite recipe, and some tips to make it your own!

My Go-To Marinade Recipe

• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Combine all the ingredients in a bowl and whisk well to combine. Place the steak in a resealable bag or a shallow dish and pour the marinade over it, making sure to coat both sides. Marinate in the refrigerator for at least 4 hours, or preferably overnight. The longer you marinate the meat, the more flavorful and tender it will become. However, don't marinate it for more than 24 hours, as the citrus juice can start to break down the meat too much and make it mushy.

Tips for Marinade Perfection

• Citrus is Key: The acid in citrus juice helps to tenderize the meat and brighten the flavors. Orange, lime, and lemon juice are all great options. Feel free to experiment with different combinations to find your favorite blend.
• Garlic is a Must: Don't skimp on the garlic! It adds a ton of flavor to the marinade. I prefer to use fresh garlic, but you can also use garlic powder in a pinch.
• Herbs and Spices: Cilantro, chili powder, cumin, and smoked paprika are my go-to herbs and spices for carne asada. They add a smoky, earthy flavor that complements the beef perfectly. Feel free to experiment with other herbs and spices like oregano, coriander, or even a pinch of cayenne pepper for a little heat.
• Oil for Moisture: A little bit of oil in the marinade helps to keep the meat moist and prevents it from sticking to the grill. Olive oil is my favorite, but you can also use vegetable oil or avocado oil.

Grilling Like a Pro

Alright, now for the fun part: grilling! Getting that perfect char and juicy interior is all about mastering your grill and paying attention to the details. Here’s how to grill carne asada like a seasoned pro.

Preparing Your Grill

First things first, make sure your grill is clean and preheated to high heat. Whether you're using a gas grill or a charcoal grill, you want the grates to be screaming hot. For a gas grill, simply turn all the burners to high. For a charcoal grill, pile the coals on one side of the grill to create a hot zone and a cooler zone. This will allow you to move the meat around as needed to prevent it from burning.

Grilling the Steak

Remove the steak from the marinade and pat it dry with paper towels. This will help it to develop a nice crust on the grill. Season the steak with salt and pepper. Place the steak on the hottest part of the grill and sear it for 2-3 minutes per side, until it's nicely charred. Then, move it to the cooler side of the grill and continue to cook it until it reaches your desired level of doneness. I recommend using a meat thermometer to ensure that it's cooked to perfection. For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 135-145°F.

Resting is Essential

Once the steak is cooked to your liking, remove it from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tent the steak loosely with foil to keep it warm while it rests.

Slicing Against the Grain

After the steak has rested, it's time to slice it. This is a crucial step, as slicing it correctly can make a big difference in the tenderness of the meat. Look for the grain of the meat (the direction of the muscle fibers) and slice against it, at a 45-degree angle. This will shorten the muscle fibers and make the meat easier to chew.

Serving Suggestions

Now that you've grilled the perfect carne asada, it's time to serve it up! Carne asada is incredibly versatile and can be used in a variety of dishes. Here are some of my favorite ways to enjoy it.

Classic Tacos

Carne asada tacos are a classic for a reason. Simply slice the steak into small pieces and serve it on warm tortillas with your favorite toppings like chopped onion, cilantro, salsa, and guacamole. A squeeze of lime juice is the perfect finishing touch.

Flavorful Burritos

Carne asada burritos are another great option. Load up a large tortilla with rice, beans, cheese, salsa, sour cream, and of course, plenty of carne asada. Wrap it all up tightly and enjoy!

Delicious Bowls

If you're looking for a lighter option, try serving your carne asada in a bowl. Start with a base of rice or quinoa, then add black beans, corn, avocado, and a generous helping of carne asada. Top it off with your favorite salsa or a creamy cilantro-lime dressing.

Simple Steak Platter

Sometimes, the best way to enjoy carne asada is simply on its own, as a steak platter. Serve it with a side of grilled vegetables, a fresh salad, or some roasted potatoes. It's a simple yet satisfying meal that's perfect for any occasion.

Final Thoughts

And there you have it, guys! Your complete guide to making the perfect carne asada. From choosing the right cut of meat to mastering the marinade and grilling it to perfection, you now have all the tools you need to impress your friends and family with your grilling skills. So, fire up that grill and get cooking. Enjoy!