Carne Asada, which translates to “grilled meat,” is more than just a dish in Mexico; it’s a cultural experience. Imagine gatherings filled with family and friends, centered around a feast of sizzling delights. When someone in Mexico suggests “vamos a hacer una carne asada“, they’re not just talking about grilling steak. They’re envisioning a cookout, a barbecue, a celebration of togetherness. At the heart of this tradition is Mexican Steak, often marinated to perfection and grilled alongside an array of other delicious components. Think flavorful tortillas, vibrant homemade salsa, and a medley of side dishes, all coming together to create an unforgettable and genuinely authentic Mexican meal.
Mexican steak, or Carne Asada, frequently graces holiday tables and summer celebrations. In many families, the first Carne Asada of the year signals the arrival of spring and the start of grilling season, often kicking things off on Easter. Mother’s Day, Father’s Day, and countless other occasions become perfect excuses to fire up the grill and bring loved ones together for a Mexican steak feast. One of the greatest joys of these gatherings? The sheer abundance of food! This generous spread inevitably leads to delicious leftovers, perfect for transforming into incredible tacos, hearty burritos, loaded nachos, or whatever culinary creation your heart desires. Now, let’s dive into the essentials of crafting your own mouthwatering Mexican steak experience.
Choosing the Right Cut of Mexican Steak for Carne Asada
The beauty of Mexican steak lies in its versatility. While traditionally, Carne Asada is prepared with arrachera, or skirt steak, you have the freedom to choose your preferred cut. Flank steak, strip steak, or even ribeye all work wonderfully. Skirt steak remains a top choice for authentic Carne Asada due to its exceptional tenderness and juiciness when grilled correctly. Its marbling of fat contributes to a rich flavor and ensures a succulent steak. While flank and skirt steak might appear similar in texture, skirt steak is generally thinner, leading to quicker cooking times. Both are excellent options for Mexican steak, and the ultimate choice boils down to personal preference. Interestingly, the same marinade used for skirt steak works wonders on ribeye or strip steak, making it ideal for meal prepping burritos bowls or lunch burritos throughout the week. For those seeking a lighter alternative, chicken can also be marinated using this recipe, resulting in an equally flavorful and satisfying dish.
The Key to Flavor: Simple Yet Authentic Mexican Steak Marinade
Creating the perfect marinade for Mexican steak doesn’t require complexity. A simple yet potent blend of lime juice, fresh cilantro, garlic, onions, cumin, salt, and a touch of oil is all you need to infuse your steak with incredible flavor. While uncomplicated, this marinade works wonders in tenderizing the meat and delivering that signature Carne Asada taste. For optimal flavor penetration and tenderization, marinating the steak for at least 30 minutes is recommended, though a couple of hours will yield even more pronounced results. Cooking times will vary based on the steak cut and thickness. Skirt steak, being thin, typically requires only 2-3 minutes per side. Flank steak, being thicker, might need 8-10 minutes per side depending on its thickness. Ribeye or strip steaks usually take about 3-4 minutes per side, again, adjusting for size. To ensure a tender and juicy Mexican steak, always grill over high heat, whether on a grill pan or an outdoor grill, and avoid overcooking.
Serving Suggestions: Completing Your Mexican Steak Feast
A traditional Carne Asada meal is incomplete without classic sides. Mexican rice is a must-have – you can find a recipe here. Warm tortillas, grilled cebollitas (large green onions), grilled jalapenos for a spicy kick, perhaps some refried beans, and maybe even elote (corn on the cob) complete the spread. To wash it all down, a cold beer or soda is the perfect accompaniment. This type of meal evokes cherished memories of joyful times spent with family – aunts, uncles, grandparents, and countless other relatives. Next time you’re planning a cookout or BBQ, consider making Mexican steak (Carne Asada) the star of the show. Transform it into a full-blown Mexican fiesta with all the trimmings for a truly delicious and memorable meal. Even better, prepare a large batch of this Mexican steak for meal prepping throughout the week. You’ll find yourself craving it again and again! Provecho!
Print Recipe
Delicious Mexican Steak Recipe: Authentic Carne Asada
Traditional Mexican carne asada made with skirt steak marinated in onions, garlic, lime juice, cilantro, and cumin.
Course: Main Course
Cuisine: Mexican
Keyword: mexican steak, carne asada, authentic mexican recipe
Servings: 4 servings
Ingredients
- 2 lb skirt steak or steak of choice
- 2 large limes
- ½ cup chopped cilantro (can use ¼ cup if less cilantro desired)
- 4 garlic cloves minced
- ½ cup chopped green onions (about 4; use white and green parts)
- 2 tbsp olive oil
- ½ tsp salt
- 1 tsp cumin
Instructions
- In a medium bowl, combine all ingredients except steak. Either add steak to bowl or place steak in a large ziplock bag and then add marinade.
- Ensure steak is well coated with marinade and cover bowl or close bag. Place in refrigerator to marinate for at least 30 minutes, preferably for a couple of hours.
- Heat grill or place grill pan over high heat until very hot. Ensure grill or pan are preheated sufficiently. Have a sheet pan ready lined with foil to place cooked steak onto.
- Place steak on hot grill or grill pan. Cooking times vary per cut and thickness of steak.
- For skirt steak: cook on each side for 2-3 minutes.
- For flank steak: cook on each side for 8-10 minutes.
- For other steaks: cook on each side for 3-4 minutes. Cook to desired doneness, using a thermometer if desired for accuracy. It is highly recommended not to overcook skirt or flank steak to avoid tough, dry meat.
- Once cooked, transfer steak to the prepared foil-lined pan and cover to allow steak to rest and retain juices.
- Serve Mexican steak with a side of rice and beans, with warm tortillas and fresh salsa for tacos. Garnish with grilled green onions on the side.
