Carne Asada

Name: Carne Asada
Total time: 2 h 35 min
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 1 guajillo chile, stemmed, seeded, lightly toasted and cooled; 3/4 teaspoon black peppercorns; 1/2 teaspoon coriander seeds; 1/4 teaspoon cumin seeds; 2 1/4 teaspoons dehydrated minced garlic; 2 1/4 teaspoons dehydrated minced onion; 3/4 teaspoon kosher salt (such as Diamond Crystal); 1/2 cup fresh lime juice (from 4 large limes); 1/4 cup fresh orange juice (from 1 large orange); 1 tablespoon Worcestershire sauce; 1 1/2 teaspoons vegetable oil; 1/4 cup chopped cilantro; 2 scallions, sliced; 2 garlic cloves, sliced; 1 1/2 pounds flank, flap or skirt steak; 12 to 16 corn tortillas; Salsas, for serving

Recipe from Esteban Castillo

Adapted by Genevieve Ko

Updated April 11, 2023

Total Time: 35 minutes, plus 2 hours’ marinating
Rating: 4(625)
Comments: Read comments

Nothing beats carne asada tacos, the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to “grilled meat” and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog “Chicano Eats,” combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors. —Genevieve Ko

Featured in: The Best End-of-Summer Party Starts With Tacos

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Ingredients

Yield:4 to 6 servings

For the Steak Seasoning (see Tip)

1guajillo chile, stemmed, seeded, lightly toasted and cooled
¾teaspoon black peppercorns
½teaspoon coriander seeds
¼teaspoon cumin seeds
2¼teaspoons dehydrated minced garlic
2¼teaspoons dehydrated minced onion
¾teaspoon kosher salt (such as Diamond Crystal)

For the Steak

½cup fresh lime juice (from 4 large limes)
¼cup fresh orange juice (from 1 large orange)
1tablespoon Worcestershire sauce
1½teaspoons vegetable oil
¼cup chopped cilantro
2scallions, sliced
2garlic cloves, sliced
1½pounds flank, flap or skirt steak

For Assembly

12 to 16corn tortillas
Salsas, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Make the steak seasoning: Tear the cooled chile into small pieces and place in a spice grinder, along with the peppercorns, coriander and cumin. Pulse until everything is roughly ground. Transfer to a small bowl and stir in the garlic, onion and salt.
Step 2
Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 tablespoon steak seasoning. Place the steak in a resealable freezer bag or shallow dish, and pour in the marinade. Make sure the steak is evenly coated. Seal the bag, or cover the dish and refrigerate for 2 hours.
Step 3
Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
Step 4
Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done. Remove the steak from the grill (but leave the grill on) and let rest on a cutting board for about 10 minutes before cutting into thin, small slices.
Step 5
While the steak rests, warm the tortillas: Reduce the grill heat to medium-low. Place the tortillas on the grill and cook until they start to blister but are not blackened, 1 to 3 minutes. Stack in a clean kitchen towel and wrap well. Serve warm, with the sliced steak and salsas.

Tip

If you have preground spices, you can make the seasoning with 2 teaspoons ground guajillo chile, ½ teaspoon ground black pepper, ½ teaspoon ground coriander, ¼ teaspoon ground cumin, ¾ teaspoon kosher salt, 2 teaspoons garlic powder and 2 teaspoons onion powder.

Ratings

4 out of 5

625 user ratings

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Comments

Rich2 years ago

Sorry, I prefer the traditional version that is made in Sonora and Arizona. At the very least, the steak should be thinner, and the tacos also need frijoles refritos spread on them. Also, char some tomatoes, chiles and onions on the grill, and smash them up for salsa.

Doug2 years ago

In Step 4: "Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes". Do I presume correctly that you place the steak on the baking sheet just so that you can sprinkle the seasoning, or is the baking sheet to be place on the grill with the steak?

Ben2 years ago

This is the traditional version served at BBQ gatherings in Mexico. Some variation of lime juice marinade with spices and a rub of salt and spices. Everything in this is a common ingredient and every family has their own variation. It may not be exactly what was produced in the 1500s and that said it is very much traditional now. This version goes back just as far as the kind you are describing.

Daniela2 weeks ago

I think it's important to note that an authentic carne asada is made on a charcoal grill. If you have one, this is definitely the ideal cooking method. Also, this recipe pairs great with "chilindrinas" – open faced quesadillas made with corn tortillas and melted mexican cheese, topped with homemade salsa molcajeteada and slices of steak.

Stacy J4 months ago

Absolutely AMAZING flavor

Reeti6 months ago

Cooked 6 pds for 10 ppl. Misread and used Chuck steak for grilling instead. Was accommodating a mustard allergy soo I used soy sauce instead of Worcestershire. It was very yummy.

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