Carne Asada - The Real Deal

10m
Prep Time
8m
Cook Time
18m
Ready In


"Prep time does not include marinating time of (minimum) two hours. This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... This is a great recipe for a backyard BBQ party or large family gathering. We normally make Pollo Asado at the same time, for those that don't eat beef. Since you make tacos with this, it doesn't take a lot of meat to feed each person, so it can be pretty economical! DO NOT substitute with lime juice - it completely changes the character of the dish. DO NOT substitute chicken - the beer marinade will NOT work with chicken."

Original is 5 servings
  • Carne Asada Marinade
298.1 Calories. More Nutrition

You can also try a version without the spices in this recipe and replace them with authentic homemade Carne Asada Seasoning.

Mexican Rice goes very well with Carne Asada and Pollo Asado.

Step by Step Method

Step 1

In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.

Step 2

Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste. Zip bag closed and shake or knead to blend all ingredients well.

Step 3

Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least two hours, turning and shaking bag from time to time.

Step 4

Drink rest of beer while meat is marinating.

Step 5

Place meat on hot grill, turning only once, about four minutes per side for medium well.

Step 6

When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.

Step 7

Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.

Nutritional Facts
Serving Size: 1 (228.1 g), Calories 298.1, Total Fat - 11.6 g, Saturated Fat - 4.8 g, Cholesterol - 125.2 mg, Sodium - 107.3 mg, Total Carbohydrate - 4.2 g, Dietary Fiber - 0.4 g, Sugars - 1.9 g, Protein - 39.8 g, Calcium - 64.7 mg, Iron - 3.2 mg, Vitamin C - 4.7 mg, Thiamin - 0.1 mg.

Tips


  • BBQ

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use flap meat from a Mexican grocery store.
  • If you don't have achiote powder, you can omit it from the recipe.

  • Substitute beef flank steak with chicken breast - This substitution is great for those who don't eat beef, as chicken is a leaner and healthier option. It will still provide the same flavor, while reducing the fat content.
  • Some people make a homemade carne asada seasoning to have on hand to make preparing the marinade a little quicker.
  • Substitute orange juice with lime juice - Lime juice will provide a more tart and citrusy flavor to the marinade, and will bring out the other flavors of the dish more. It is also a great way to add a bit of acidity to the recipe.

Pollo Asado Variation Replace the beef flank steak with 2 pounds of chicken thighs and follow the same instructions for marinating and cooking.


Mexican Rice: Mexican Rice is a delicious and flavorful side dish that is perfect for pairing with Carne Asada. It is made with white rice, tomatoes, onion, garlic, and a variety of spices. This dish is easy to make and adds a great depth of flavor to any Mexican meal.


Refried Beans: Refried beans are a classic Mexican side dish that pairs perfectly with Mexican Rice. Made from cooked and mashed pinto beans, refried beans are seasoned with onions, garlic, and spices for a flavorful and comforting dish. Refried beans are a great source of protein and fiber, and are a delicious complement to the Mexican Rice.




FAQ

Q: What type of meat is best for Carne Asada?

A: Flank steak is the best cut of beef for Carne Asada. Preferably flap meat from a Mexican grocery.



Q: What is the best way to cook Carne Asada?

A: The best way to cook Carne Asada is to grill it over high heat for 3-4 minutes per side, or until the steak reaches an internal temperature of 145°F. Let the steak rest for 5 minutes before slicing.

7 Reviews

Marramamba

Real deal says it all! It tasted wonderful and I used a brown ale to give the marinade even more body. I used it in fajitas

5.0

review by:
(8 May 2023)

pelysma

This made a good dinner for us last night. Next time we will marinate the meat longer. We just did the basic 2 hours. Also my DH didn't want to start the barbecue so he made it on the stove and we both think this is the best barbecued. So next time we will barbecue it.

5.0

review by:
(24 May 2020)

Lynn (diner524)

This is delicious and it is the real deal!! I made this marinade as written, including some crushed red pepper flakes, and then divided it in half. I put 1 lb. flank steak in one half and 4 small chicken breast in the other. The steak and chicken were both so tender and delicious. Thanks for sharing the recipe Lori! Made for Culinary Quest 2015.

5.0

review by:
(5 Sep 2015)

JackieOhNo!

Oh, yes, this is the real deal! I made this exactly as posted, using flap meat. I did not have achiote powder but did add the red pepper flakes. The meat was full of flavor and was great on its own! It's easy to put together and well worth it. I will definitely be making this again. Made for Culinary Quest 2015 by a fellow Toasted Tourist.

5.0

review by:
(30 Aug 2015)

lazyme

Yum! You're right - this is better than what you get at a restaurant. We enjoyed this one night for dinner and then used the leftovers the next night wrapped up in tortillas. So good. Thanks for sharing. Made for Cinco de Mayo Bevy tag.

5.0

review by:
(22 May 2015)

Daily Inspiration

We really enjoyed the marinade for this meat. I could not find flank steak so I used skirt steak instead. Combined some avocado,tomato,onion and cilantro and I also grilled some peppers - green & red bell peppers and poblanos. Served the steak on white corn tortillas with the above condiments. Delish. : ) Nancy

5.0

(5 May 2015)

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Fun facts:

The Mexican dish Carne Asada is said to have originated in the state of Jalisco, Mexico. The dish has become popular in the United States and is a favorite among celebrities. For example, singer Selena Gomez has been known to make her own version of the dish.

Carne Asada is also a popular dish in Latin American countries. It is often served at large gatherings and family events, such as weddings and baptisms. In some countries, it is even served as a main course at Christmas celebrations.