Carne Asada
The secret to authentic carne asada isn't a complex spice rub; it is the balance of acid, salt, and smoke. Keep your cuts thin and your grill screaming hot to achieve that characteristic charred edge without turning the meat to leather.
Watch the clock, not the thermometer
Because these cuts are thin, they move from rare to overdone in seconds. Rely on your senses—the color change at the edges and the firmness of the meat—rather than a probe.
- large glass dish
- charcoal grill
- long-handled tongs
- sharp carving knife
What goes in.
- 2 lbskirt steak or flank steak, trimmed of excess fat
- 1/2 cupfresh lime juice
- 1/4 cupsoy sauce
- 3 tbspvegetable oil
- 4 clovesgarlic, smashed
- 1/2 cupfresh cilantro, roughly chopped
- 1 tspcracked black pepper
- 1/2 tspground cumin
High-Heat Contact
You must use charcoal. The volatile oils from the dripping fat hitting hot coals create a smoke that flavors the beef in the brief three minutes it sits over the flame.
The method.
Marinate
Whisk the lime juice, soy sauce, oil, garlic, cilantro, pepper, and cumin in a dish. Submerge the steak and leave it in the refrigerator for at least two hours. No longer than four, or the acid will turn the texture mealy.
Prepare the fire
Bank your charcoal to one side of the grill. You want a scorching hot zone and a cooler indirect zone.
Sear
Remove the meat from the marinade and pat it mostly dry with paper towels. Lay the steak directly over the coals. Sear for 3 to 4 minutes per side until the exterior is dark brown, almost charred.
Rest
Transfer the meat to a board and let it sit for ten minutes. This allows the fibers to relax and the juices to redistribute.
Slice
Find the grain—the visible lines of muscle fiber. Slice thinly across that grain at a 45-degree angle.
Other turns to take.
Citrus-Heavy
Add a splash of orange juice to the marinade for a slightly sweeter, brighter finish.
Spiced
Add a teaspoon of dried guajillo or ancho chili powder to the marinade for a deeper, earthy heat.
When it doesn't go to plan.
Always slice against the grain; otherwise, the meat will be chewy regardless of how well you cook it.
If the steak is too long to fit on the grill, cut it into manageable strips before marinating.
Do not toss the meat in the fridge immediately after it comes off the grill; let it rest in the open air so the crust stays crisp.
The ones that keep coming up.
Can I use gas instead of charcoal?
You can, but you will miss the smoke profile that defines this dish. If you must use gas, get the grates as hot as possible.
How do I know when to flip?
Look for the edges. When the thin edges of the steak start to curl and darken, it is ready to turn.
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