This Carne Asada steak is marinated overnight in the most delicious and flavorful marinade including lime juice, cilantro and jalapeño. It’s perfect for tacos, burrito bowls, or just eating on its own.
Back before I started the blog, Nick used to cook for me pretty frequently. There are two things he always made that really stand out in my mind thanks to their amazingness.
One is his Almond Crusted Fish with Warm Coconut Peanut Sauce. The other? A meatlover’s dream: carne asada burritos!
That man has a way with the grill. He may not be able to wash dishes to save his life, but he sure can cook a steak. And this marinated Carne Asada is definitely one of the tastiest ways to cook steak.
What kind of steak should you use for carne asada?
The best cuts of steak for carne asada are a skirt steak or flank steak. They are both long, thin cuts that work well for marinating and grilling. A flank steak will be leaner than a skirt steak, so it may also be a bit tougher.
I have found that those tend to be cuts that you have to ask for at the butcher counter, as they aren’t always available pre-wrapped. But just ask, they are always happy to cut it for you!
If you can’t find either of those, you can also use a hangar steak or flatiron steak. These are both shorter, thicker cuts of meat but still work really well for this recipe! Lately I have been using flatiron steaks (as in these photos) because that’s what I can get in my ButcherBox order.
What do you need for carne asada marinade?
This marinade is so flavorful. When you blend it up the smell is truly intoxicating and you’ll want to just stand in the kitchen inhaling it all day.
For the marinade you’ll need:
- 1/2 a large onion
- 1 head garlic, peeled
- 2 jalapeños
- 1 large handful cilantro
- Juice of 8 limes
- Salt & pepper
You can use any color onion– red, white or yellow will work. If you want it spicy (which you should! It’s amazing!), leave the seeds in the jalapeños. If you don’t want as much heat, you can remove them but I definitely suggest keeping them.
How do you made carne asada?
To made the carne asada marinade, you’ll want to put the onion, garlic, jalapeños, cilantro and lime juice in a blender. I like using an immersion blender (because it’s easy to clean), but a good quality blender (like a Vitamix) or a food processor works just as well!
Blend everything together until smooth. Season it with salt and pepper. Don’t be shy with the salt, steak needs a good bit.
Place the steak into a large ziplock bag or a tupperware container with a lid. Pour the marinade over the steak and make sure it’s all nice and coated. Refrigerate overnight or for at least 6 hours.
Once the steak is marinated, it’s ready to grill! Take the steak out of the refrigerator and bring it to room temperature before you grill it. Grill the steak to desired doneness, then let it rest a few minutes before slicing.
This steak is so tender, juicy, flavorful and pretty much amazing. Wrapping it up in a burrito with lots of other yummies puts it over the top. I like avocado, fresh tomato, cilantro and a splash of hot sauce. You could also add pickled jalapeños, cotija or cheddar, or some beans. But the meat is so flavorful you don’t really need much.
You can also use the carne asada for tacos, burrito bowls, steak and eggs, or just eat it straight off the cutting board. The possibilities are endless.
This meal is great for a crowd because it’s so easy to double or triple, and doesn’t require a ton of cleanup. It’s a perfect summer grilling meal!
- 3 lbs skirt or flank steak (or hangar or flatiron)
- ½ large onion
- 1 head garlic, peeled
- 2 jalapeños (with seeds)
- 1 large handful cilantro
- Juice of 8 limes
- Salt & pepper, to taste
- For serving: tortillas, avocado, cilantro, cheese, etc
- In a blender or food processor, combine onion, garlic, jalapeños, cilantro and lime juice.
- Blend until smooth.
- Season generously with salt and pepper.
- Place steak in a large ziplock bag or tupperware container with lid.
- Pour marinade over meat and coat evenly.
- Marinate in refrigerator at least 6 hours or overnight.
- Grill steak to desired doneness and let it rest a few minutes before slicing.
- Serve in burritos, tacos, burrito bowls, etc.
Note: Photos updated 9-15-20. Original photo below.
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