The Perfect Carne Asada Recipe

Have you ever wondered why your homemade carne asada doesn’t turn out as tender as the one from your favorite Tex-Mex restaurant? Well, wonder no more! In this article, we will unveil the secret to creating the best carne asada that is perfect for fajitas, tacos, burritos, nachos, and more.

The Secret Ingredient

Most Tex-Mex restaurants use skirt steak for their carne asada, but when making it at home, I prefer to use flat iron steak. It’s a budget-friendly cut that is almost as tender as filet mignon and cooks quickly on high heat. What sets my marinade apart is the addition of soy sauce. It may sound unusual, but it enhances the meaty and savory flavors of the steak. The sugar in the marinade also helps to caramelize the meat on the grill, adding an extra depth of flavor. To ensure even cooking and more surface area for that delicious char, I recommend cutting the flat iron steak in half, even if you find a large one. Trust me, the charred end pieces will have your family fighting for more!

The Perfect Marinade

To make the marinade, you’ll need soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic. Combine these ingredients in a dish large enough to hold the steak, whisking them together until well mixed. Then, place the steak in the marinade, turning it to coat evenly. Cover the dish and refrigerate for at least 4 hours, allowing the flavors to infuse into the meat.

See also  Elevate Your Weeknight Steak with These Delectable Steak Sauce Recipes

Grilling to Perfection

Before grilling, use a fork to poke holes about an inch apart on one side of the steak. This helps to tenderize the meat and allows it to absorb the marinade’s flavors. Preheat your grill to high and lightly oil the grates. The key is to wait until the grill is fully preheated to achieve that beautiful char and smoky flavor. Grill the steak for 5 to 6 minutes per side for a perfect medium-rare.

Slicing and Serving

After grilling, let the steak rest on a cutting board, lightly tented with aluminum foil, for about 5 minutes. This allows the juices to redistribute, resulting in a tender and juicy steak. To make the meat even more tender, slice it thinly against the grain. If you’re not sure which way the grain runs, just look closely at the meat and you’ll see lines. Cut perpendicular to those lines to break up the muscle fibers and achieve the perfect tenderness.

Delicious Pairings

What’s carne asada without some delicious accompaniments? Consider serving it with cilantro-lime sweet corn, restaurant-style salsa, guacamole, black bean and corn salad, or even a delightful tres leches cake with dulce de leche glaze. The possibilities are endless!

So, the next time you crave authentic Tex-Mex flavors, skip the restaurant and make your own mouthwatering carne asada. Trust me, your taste buds will thank you. Don’t forget to visit Hook’d Up Bar and Grill for more tantalizing recipes and inspiration. Happy grilling!