Carne Asada

I used to date a guy who would make carne asada meat everytime I had a BBQ. I ditched the guy but kept the recipe (with a few modifications.) This meat is best if you allow it to marinate at least 8 hours. I usually allow it to go as much as 24 hours. Then take it out of the fridge an hour before you need to grill it, so that the meat can come to room temperature before you throw it on the hot grill.

Carne Asada

I start by tenderizing my meat a bit, since flank steak tends to be a little on the tougher side.


Then sprinkle some seasoning onto the bottom of a baking dish, and lay a few onion slices down.

Then layer on a piece of meat.

Sprinkle more seasonings on this piece of meat, and lay a few more onion slices on. Squeeze some orange, lemon and lime juice on top. Continue layering meat, seasonings, onions and juice until all meat is done.

Cover and refrigerate overnight.Remove from fridge and allow to warm up for about an hour.  Grill 3-4 minutes on each side. I use my cast iron grill pan, but you can use a skillet or cook it on the BBQ, whichever you prefer.


Remove from heat and cut into 1 inch strips, against the grain.

Serve with tortillas and your favorite toppings.

printable recipe…carneasada

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Carne Asada — 2 Comments

  1. Pingback: flicker-doodles » Pico and guac

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