Carne Asada refers to grilled steak that has marinated in a citrus heavy, jalapeño marinade and gets thinly sliced. It is most often done with skirt or flank steak. I started smoking this about 6 months ago and my family loves it. It is one of those fun meals where the girls get to make their own tacos and I can just eat it by itself with the other side dishes and accompanying condiments.
I usually serve it with rice and black beans, and I’ve been known to make a fresh batch of guacamole.
2 1.7 lb flank steaks
Zest of 1 lime
Juice of 3 1/2 limes
3 jalapeños, seeds removed and chopped
4 spring onions sliced (1 shallot or 1/2 onion will work too)
3/4 cup chopped cilantro
8 garlic cloves chopped
5 ripe avocados
3-4 cups orange juice
1/4 cup olive oil
2 tbsp Adobo
2 tbsp cumin
2 tbsp oregano
2 tbsp cracked pepper
2 tbsp chili powder
1/2 tsp cayenne pepper
Carne Asada Directions
1. Mix lime zest, lime juice of 1 1/2 limes, 2 chopped jalapeños, 1/2 cup chopped cilantro,4 garlic cloves, 3 spring onions, orange juice and olive oil together in medium bowl
2. Add Adobo, pepper, cayenne, cumin, chili powder and oregano. Mic well.
3. Place flank steaks in plastic bag with marinade. The marinade should mostly cover the steak. Seal and rest for several hours. I usually let it marinade overnight, rotating bag periodically
4. Heat up grill pan to medium high. Grill steak for 6 minutes on each side (these will yield medium on the edges to rare in the middle.). Let rest for 10 minutes and slice very thinly against the grain
1. Mix lime juice if 2 limes, 1 chopped jalapeño, 1 sliced spring onion, 1/4 cilantro, 4 chopped garlic cloves with 5 avocados
2. Mash the mixture with a potato masher and mix thoroughly
3. Taste guacamole and adjust seasoning by adding Adobo, cracked pepper, cayenne to taste. Make this several hours ahead to make sure flavors blend
4. To keep guacamole fresh and green, store with a couple of avocado seeds
This is definitely a family favorite. This time I had some lime cilantro yogurt to serve with it as well.