Proper Carne Asada
Carne asada is defined by a thin, quick-cooking cut of beef marinated in bright citrus and salt, then seared over high heat until the edges char. The secret is the flank or skirt steak: it has the grain structure to handle an aggressive marinade and the fat content to crisp up beautifully on a ripping hot grill.
Don't rush the meat's encounter with the salt.
The marinade needs at least two hours to penetrate the beef, but keep it under four, or the acid will turn the meat mushy. Get your grill as hot as it will go before the steak touches the grates.
- Heavy-duty rimmed baking sheet or glass dish
- Cast iron grill pan or outdoor charcoal grill
- Long-handled tongs
- Sharp carving knife
What goes in.
- 2 lbflank or skirt steak, trimmed of excess fat
- 1/2 cupfreshly squeezed orange juice
- 1/4 cupfreshly squeezed lime juice
- 1/3 cupsoy sauce
- 4 clovesgarlic, smashed
- 1/2 cupfresh cilantro, roughly chopped
- 1 tbspground cumin
- 1 tspcracked black pepper
High Heat is Non-Negotiable
You are not looking to cook the steak through slowly; you are looking for a rapid sear that leaves the center tender while creating blackened, carbonized edges. If your pan isn't smoking slightly, it isn't ready.
The method.
Mix the marinade
Whisk the citrus juices, soy sauce, garlic, cilantro, and spices in a shallow dish. Submerge the steak and cover.
Marinate
Place in the refrigerator for at least two hours. Flip the meat halfway through to ensure even distribution.
Prepare the fire
Get your grill or cast iron pan extremely hot. Wipe excess marinade off the meat with a paper towel so it sears rather than steams.
Sear
Lay the steak down. Let it cook undisturbed for 3-5 minutes until deep mahogany char marks appear. Flip and repeat on the other side.
Rest and carve
Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain to ensure every bite is tender.
Other turns to take.
Spicy Infusion
Add two finely minced serrano peppers to the marinade for a sharp, clean heat.
Beer Braise
Replace the orange juice with a light lager to add a malty depth to the crust.
When it doesn't go to plan.
Always identify the direction of the grain before you start, so you don't have to guess when it's time to slice.
If the meat starts to steam, increase the heat or cook in smaller batches.
Use a paper towel to pat the steak bone-dry after removing it from the liquid; moisture is the enemy of a good sear.
The ones that keep coming up.
Why use flank or skirt instead of something thicker?
The flavor profile relies on the marinade penetrating the fibers. A thin, fibrous cut absorbs the seasoning much better than a thick loin steak.
Can I use a regular frying pan?
You can, but you will miss the characteristic smokiness of a grill. If you use a pan, ensure it is cast iron and extremely hot.