CARNE ASADA RECIPE
Carne Asada marinated and spice rubbed for the most juicy, tender, flavorful Carne Asada EVER! This Carne Asada recipe is perfect for tacos, burritos, nachos, salads, etc. at a fraction of the price and fabulous for crowds!
Provided by Jen
Categories Main Course
Time 35m
Number Of Ingredients 22
Steps:
- To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.
- Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4-12 hours.
- When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub.
- Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.
- Grease and preheat outdoor grill to medium-high heat. Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.
- Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.
CARNE ASADA DRY RUB MIX
Steps:
- Roast the Arbol chili pods in a hot skillet including the stems. Stems give it a smokey taste and remember these are very spicy. When roasted, grind them in a spice mill, blender or food processor until powder like. Next, combine all the ingredients in a container of your choice and mix completely. Presto, spice mix is done. The mix can be stored in an airtight container up to four months.
CARNE ASADA
Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to "grilled meat" and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog "Chicano Eats," combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors.
Provided by Genevieve Ko
Categories meat, main course
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the steak seasoning: Tear the cooled chile into small pieces and place in a spice grinder, along with the peppercorns, coriander and cumin. Pulse until everything is roughly ground. Transfer to a small bowl and stir in the garlic, onion and salt.
- Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 tablespoon steak seasoning. Place the steak in a resealable freezer bag or shallow dish, and pour in the marinade. Make sure the steak is evenly coated. Seal the bag, or cover the dish and refrigerate for 2 hours.
- Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
- Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done. Remove the steak from the grill (but leave the grill on) and let rest on a cutting board for about 10 minutes before cutting into thin, small slices.
- While the steak rests, warm the tortillas: Reduce the grill heat to medium-low. Place the tortillas on the grill and cook until they start to blister but are not blackened, 1 to 3 minutes. Stack in a clean kitchen towel and wrap well. Serve warm, with the sliced steak and salsas.
CARNE ASADA RUB
I make this rub to go on my Carne Asada. I did not include salt but salt the meat to taste. Note, Pasilla Chili Powder is the same as Ancho Chili Powder.
Provided by JackandDawn
Categories Mexican
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix all the ingredients together and generously apply to the meat before grilling.
Nutrition Facts : Calories 101.7, Fat 4.9, SaturatedFat 1.5, Sodium 396.2, Carbohydrate 21.3, Fiber 14, Sugar 2, Protein 5.5
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