If you love the delicious flavor of marinated, grilled meat, you will love this Carne Asada! Carne Asada is made from a thin cut of beef, usually flank steak, that is marinated for several hours and then grilled. This tasty beef can be served as a main dish, with a side of rice and beans, or cut into thin strips after grilling, and served on fresh, warm tortillas. If you love soft, fresh homemade tortillas, HERE is a recipe for making your own!
Our favorite way to serve Carne Asada is in a taco. We cut the grilled steak into thinly cut strips and serve it on a warm, soft flour tortilla topped with guacamole, some fresh pico de gallo and a dollop of sour cream! Heaven on a tortilla!
We have even been known to grill our Carne Asada on the outdoor grill in the middle of winter when it is 30° outside. It may sound crazy, but it’s so worth it!
The secret to this delicious Carne Asada is the marinade. The ingredients in the marinade not only add flavor, but they tenderize the meat as well.
In addition, to help with the tenderizing process, I use a Jaccard Tenderizing Tool. This little miracle tool has 3 rows of tiny little razor sharp knife blades that cut through the connective tissues in the meat that make meat tough. It doesn’t change the look of the meat, but it makes any cut of meat more tender. It is not necessary to marinate the meat, but if you are using a marinade, it allows it to penetrate more easily. I LOVE this thing. I use it for other cuts of beef, pork, chicken, whatever. You will never want to grill meat without it! They can be found on Amazon.com.
This recipe is plenty for a 5 lb. Flank Steak. If you will be using a smaller Flank Steak, you can divide this recipe in half.
Here’s what goes into the marinade:
½ cup vegetable oil
1 c. red wine vinegar
½ c. orange juice
2 cups water
2 tablespoons minced garlic (Yes, I know that’s a lot of garlic!)
1 teaspoon black pepper
1 ½ teaspoons salt
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano leaves, crumbled
1/8 teaspoon ground cloves
½ bunch fresh cilantro, chopped
Use the Jaccard Tenderizing Tool to tenderize a 5 lb. Flank Steak. If you look closely you can see the little tiny holes in the meat. (Keep in mind that they will NOT be noticeable after it is cooked.)
Combine all marinade ingredients in a large bowl. Stir gently to combine
Pour the marinade over the flank steak in a casserole dish.
Cover and allow to marinate for at least 4 hours in the refrigerator.
Pre-heat the outdoor grill to medium heat. Remove the meat from the marinade and place on grill. Turn steak once during cooking. Brush steak with remaining marinade as it is grilling. Grill to your liking (It should take about 12 – 14 minutes for medium-rare – depending on the thickness.)
Serve it sliced as a main dish with rice and beans or make Carne Asada Tacos, by cutting the hot, grilled meat into thin slices. Place a few strips of the tasty grilled Carne Asada onto a soft flour tortilla with some pico de gallo, salsa, guacamole and sour cream.