Carne Asada refers to marinated and grilled beef pieces. These are usually thin cuts of steaks such as skirt steak or flank steak. This carne asada recipe requires the steak to be marinated in olive oil with some seasonings and spices overnight to properly absorb the flavor.
I head on to the grill the next morning after the steaks absorb the flavor from the marinade. Grilling is the easiest step here because thin cuts cook fast. You should not leave the steaks in the grill without supervision because it can easily get burnt. The rule of thumb in grilling thin slices of steak is simple: always preheat the grill; do not over grill the steak to maintain the soft texture; always keep your eye on the grill (don’t take it literally please).
The Best of Panlasang Pinoy
This delicious carne asada will all go in to my carne asada burrito. As you can see in the image, they have been chopped and ready to roll (or be rolled). I also enjoyed having this in my tacos.
Try this Crane Asada Recipe. Let me know what you think.
- 1½ lbs. skirt steak
- ¼ cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 3 tablespoons chopped cilantro
- 2 tablespoons lime juice
- ½ teaspoon granulated white sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- In a mixing bowl, combine olive oil, garlic, cumin, cilantro, lime juice, salt, sugar, and pepper. Mix well.
- Add the skirt steak and coat with the mixture. Let it stay overnight.
- Heat-up your grill and then grill both sides of the steak until it turns medium rare. Do not grill for a long time so that the meat will not get tough.
- Remove the steak from the grill and then let it rest. Slice the Carne Asada into desired size.
- Serve as an ingredient of quesadilla, tacos, or burritos. You can even eat this with rice.
- Share and enjoy!