Mexican Carne Asada Marinade

How to make Mexican Carne Asada Marinade

Ingredients:

3 pounds Skirt steak

⅓ cup olive oil

¼ cup soy sauce

1 lime or lemon (juiced)

2 tablespoon orange juice (freshly squeezed)

2 tablespoon red wine vinegar

½ cup onion (diced)

¼ cup cilantro (chopped)

4 cloves garlic (crushed)

1 Serrano pepper (diced)

2 teaspoon salt

2 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

Directions:

Whisk all the marinade ingredients into a bowl.

Add meat and marinade to a large Ziploc bag and seal.

Allow the meat to marinate for 4 or more hours, or overnight.

Barbecue meat using high heat, until charred on the surface, and cooked to medium-rare or medium. Don’t overcook the meat.

Remove Carne Asada from the grill and allow to rest for a few minutes.

Slice the Carne Asada against the grain and serve with warm tortillas, guacamole, and sour cream.

Enjoy !!

Nutrition Information:

YIELD: 8 SERVING SIZE: 1

Frequently Asked Questions:

What type of meat can I use for Carne Asada?

While skirt steak is commonly used for Carne Asada due to its rich flavor and texture, you could also use other types of beef such as flank steak or ribeye.

Each cut of meat will provide a slightly different flavor and texture.

How long should I marinate the meat?

You should marinate the meat for at least 4 hours, but marinating overnight will allow the flavors to penetrate more deeply into the meat.

Be careful not to marinate for too long though, as the acidity from the marinade can start to break down the meat and make it mushy.

What’s the best way to cook Carne Asada on a grill?

For the best results, preheat your grill on high heat. This will help sear the meat quickly, locking in the juices.

Cook each side until it’s charred to your liking, usually about 3-5 minutes per side for medium-rare, depending on the thickness of the steak.

What should I do if the weather doesn’t permit grilling?

If outdoor grilling isn’t an option, you can use a grill pan on your stovetop or broil it in your oven.

Ensure you preheat your oven to broil or your grill pan over high heat to replicate the high-temperature environment of a grill.

What’s the best way to slice Carne Asada?

Always slice Carne Asada against the grain. The grain refers to the direction that the muscle fibers are aligned.

By cutting against the grain, you shorten the muscle fibers, which makes the meat easier to chew.

How do I know when the Carne Asada is cooked to medium-rare or medium?

The best way to determine doneness is by using a meat thermometer.

For medium-rare, aim for an internal temperature of 130-135°F, and for medium, aim for 135-145°F.

However, due to the thinness of skirt steak, a visual check (a brown crust and slightly pink inside) can often suffice.

Why do I need to let the Carne Asada rest after grilling?

Resting the Carne Asada allows the juices to redistribute throughout the meat.

If you cut into the meat immediately after cooking, many of the juices will run out, leaving the steak dry.

A rest period of about 5-10 minutes is usually sufficient.

Can I use this marinade for other meats or poultry?

Yes, this marinade is versatile and can be used with other types of meats like chicken, pork, or even fish.

The flavors are robust and go well with a variety of proteins.

Is the serrano pepper mandatory? I don’t like spicy food.

If you’re not a fan of spicy food, you can certainly omit the serrano pepper from the marinade. It won’t dramatically alter the overall flavor of the dish.

If you still want a bit of heat without it being overpowering, consider deseeding the pepper before dicing and adding it to the marinade.