The Best Carne Asada I Have Ever Had Food

AUTHENTIC CARNE ASADA + STREET TACOS

Authentic Carne Asada + Street Tacos image

You'll love this authentic Carne Asada recipe. If serving as Carne Asada street tacos, you'll also need small corn tortillas, cilantro, diced white onion, lime wedges and cilantro to serve.

Provided by Natasha Kravchuk

Categories Easy

Time 6h25m

Number Of Ingredients 10

Ingredients

2 lb Flank Steak
1/4 cup lime juice ((from 2-3 limes))
1/4 cup orange juice ((no pulp))
1/4 cup soy sauce ((regular, not low-sodium)*)
3 Tbsp olive oil
1 cup chopped cilantro (plus more to serve)
7 garlic cloves (finely chopped)
2 tsp chili powder
1 tsp cumin
1 tsp salt

Steps:

In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.

Nutrition Facts : Calories 292 kcal, Carbohydrate 4 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 1025 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THE BEST CARNE ASADA RECIPE

The Best Carne Asada Recipe image

The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior.

Provided by J. Kenji López-Alt

Categories Mains Tacos

Time 3h55m

Yield 6

Number Of Ingredients 16

Ingredients

3 whole dried ancho chiles, stems and seeds removed (see note)
3 whole dried guajillo chiles, stems and seeds removed (see note)
2 whole chipotle peppers, canned in adobo
3/4 cup (180ml) fresh juice from 2 to 3 oranges, preferably sour oranges
2 tablespoons (30ml) fresh juice from 2 to 3 limes
2 tablespoons (30ml) extra-virgin olive oil
2 tablespoons (30ml) soy sauce
2 tablespoons (30ml) Asian fish sauce, such as Red Boat
2 tablespoons (30g) dark brown sugar
1 small bunch cilantro, leaves and tender stems only, divided
6 medium cloves garlic
1 tablespoon whole cumin seed, toasted and ground
1 teaspoon whole coriander seed, toasted and ground
Kosher salt
2 pounds (900g) skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (see note)
Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

Steps:

When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Nutrition Facts : Calories 428 kcal, Carbohydrate 10 g, Cholesterol 90 mg, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, Sodium 678 mg, Sugar 5 g, Fat 25 g, ServingSize Seves 6, UnsaturatedFat 0 g