THE BEST EASY CARNE ASADA RECIPE + MARINADE
Learn how to make carne asada at home! The BEST easy Mexican carne asada marinade recipe takes 5 min to prep and is perfect for tacos or over a salad.
Provided by Maya Krampf
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Whisk together all the carne asada marinade ingredients (everything except the steak) in a WhiskWare Dressing Shaker.
- Place the steaks in a single layer in a glass baking dish. Pour the marinade over the steaks and turn to coat.
- Cover with plastic wrap and refrigerate for 2 to 8 hours. (The meat may get mushy if you do it for longer.)
- Cook carne asada using a grill pan followed by the oven - use this recipe for how to cook steak in the oven (this link includes cook times).
- Rest for 5 minutes, then slice very thinly against the grain.
Nutrition Facts : Calories 340 kcal, Carbohydrate 2 g, Protein 32 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 663 mg, ServingSize 1 serving
ROY CHOI'S CARNE ASADA
Roy Choi is the dharma bum of the Los Angeles food scene, a Zen lunatic bard of the city's immigrant streets. He is a founder of Kogi BBQ, which used food trucks to introduce the city to Mexican mash-up cuisine, and the creative force behind a handful of Los Angeles restaurants that celebrate various iterations of big-flavor cooking at the intersection of skater, stoner, lowrider and Korean college-kid desire. He cooks poems, and they taste of Los Angeles. Choi's carne asada - grilled meat - might raise eyebrows in Puebla and Laredo alike. There is mirin in the marinade and a lot of garlic. But there is purity to its expression of urban Southern California. This is a recipe to expand minds, a delicious take on a venerable classic.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat the broiler. Place the jalapeños on a cookie sheet or in a skillet with an ovenproof handle, and put them under the broiler until their skins begin to blacken and bubble. (You can also do this by putting the peppers directly over a burner on your stove or on a gas grill.) Pull the stems and seeds from the jalapeños and discard them; skin the peppers and put them into a food processor.
- Add the tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the bowl of the machine, and pulse to combine. Add the cilantro, the fruit juices, mirin and beer. Process again until smooth.
- Transfer the marinade to a large, nonreactive bowl and submerge the steak in it. Cover and place in refrigerator for at least four hours or overnight.
- Build a fire in your grill. If using a gas grill, turn all burners to high
- When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), remove steaks from marinade, drizzle with olive oil and placeon the grill directly over the coals and cook until deeply seared, turning a few times, approximately 10 minutes for medium-rare. Remove steaks from the grill and allow to rest a few minutes. Slice against the grain into thin strips and serve with warm corn tortillas, pico de gallo (see recipe), grilled scallions, whatever you like.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 692 milligrams, Sugar 7 grams, TransFat 1 gram
CARNE ASADA & ZUCCHINI
This is a great dish for a cool night. Filling and easy to make it is a great meal when you don't have a lot of time.
Provided by Nateskawaii
Categories Stew
Time 35m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- I like to use carne asada, but recipe did not recognize this ingredient.
- Cut up meat into small bite size pieces.
- With oil in the pan fry the garlic and onion slices for a few seconds before you put in the meat.
- Cook the meat until well browned.
- Slice the zucchini into thin slices and put into the pan. I like to use the side of my cheese grater to slice the zucchini it makes for very uniform slices and cooks well.
- Add remaining ingredients and simmer with lid on large pot.
- I sometimes add about 1/4 to 1/2 cup water to make it more soupy. You can eat this alone or over rice or sometimes I just add rice right into the pot while its cooking.
- Taste the broth it makes while cooking and adjust cumin salt and pepper to your liking.
- I also like to use a wok for this dish it just cooks well when I am making a large amount.
Nutrition Facts : Calories 453.3, Fat 43, SaturatedFat 18.6, Cholesterol 68.7, Sodium 283.3, Carbohydrate 6.4, Fiber 1.8, Sugar 4.6, Protein 11.4
CARNE ASADA
Nothing beats 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.
Provided by Genevieve Ko
Categories meat, main course
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
- Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
- 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.
- 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.
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