Carne asada (Spanish meaning Grilled Steak) is the thinly sliced, grilled beef you probably have eaten in a taco or burrito. Typically carne asada is made from flank steak or skirt steak and is marinated for that authentic Mexican flavor. Served directly from the grill and placed on a plate or chopped into pieces and served in a corn or flour tortilla, carne asada is perfect for tailgating due to its great flavor and quick grilling time. The following is a recipe for marinated carne asada and suggested cooking instructions:
2 pounds flank or skirt steak
4 garlic cloves, minced
1 jalapeÃ±o chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Use a zipper plastic storage bag or a large bowl to completely soak the steak strips for an hour at the very least. If you like a more robust flavor, marinating your carne asada overnight is recommended.
Preheat your grill over medium-high flame. Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, depending on your preference. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal line.
(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side on the grill.
Serve with pico de gallo, salsa, cheese, diced tomatoes, onions, chopped cilantro, sour cream and/or guacamole.