Carne Asada
The secret isn't in a complicated spice rub, but in the quality of the beef and the intensity of your fire. You want a piece of meat that carries enough fat to render quickly, hitting that brief window between rare and overcooked.
Choose the right cut or the work is wasted.
Buy skirt steak or flank steak. If you use anything else, you will end up with chewy, tough leather instead of the intended texture.
- Heavy-duty charcoal grill
- Cast iron grate
- Sharp chef's knife
- Large glass bowl or sealable bag
What goes in.
- 2 lbSkirt steak, trimmed of excess silver skin
- 1/2 cupFresh lime juice
- 1/4 cupSoy sauce
- 3 tbspOlive oil
- 4 clovesGarlic, smashed
- 1/2 cupFresh cilantro, chopped
- 1 tspGround cumin
- 1 tspBlack pepper
The importance of the flame
Do not cook this in a pan indoors. You need the flare-ups from dripping fat hitting charcoal to create the specific, acrid-sweet char that identifies true carne asada.
The method.
Mix the marinade
Whisk the lime juice, soy sauce, oil, garlic, cilantro, cumin, and pepper in a bowl. Submerge the steak and let it sit for two hours at room temperature, or up to six in the fridge.
Prep the fire
Build a charcoal fire and wait for the coals to turn grey and ash over. The heat should be intense enough that you cannot hold your hand over the grate for more than two seconds.
Sear the steak
Pull the meat from the marinade and shake off excess liquid. Lay it directly over the coals. Sear for 3 to 4 minutes per side. You are looking for a dark, carbonized crust.
Rest and slice
Transfer the meat to a board and let it rest for 10 minutes. Use a sharp knife to slice against the grain into thin strips.
Other turns to take.
Citrus-Heavy
Add the zest of two oranges to the marinade to introduce a slight sweetness that balances the charred bitterness.
Spicy Version
Add two minced serrano peppers with the seeds kept in for sustained heat.
When it doesn't go to plan.
Never trim all the fat; you need those juices to prevent the steak from drying out during the intense sear.
Always slice against the grain to physically shorten the muscle fibers, ensuring the meat is easy to chew.
If the fire is too calm, add a small piece of wood to encourage a brief, controlled flame.
The ones that keep coming up.
Can I use sirloin instead?
No. Sirloin is too thick and lean; it will become dry and tough long before you achieve the necessary char on the outside.
How do I know when it is done?
Because of the thinness of the cut, you should rely on visual color—a deep, dark brown bordering on black—rather than a thermometer.
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