Carne asada is more than just sliced grilled steak, it’s the equivalent to describing the social BBQ event. So when preparing a Carne Asada, you are really creating a social experience.
The Spanish name Carne Asada translates to roasted beef, meaning grilled marinated beef. Mexico is its origin, which lucky for us, this dish spread to America's bordering states Arizona, California and Texas. I've had some of the best carne asada while in San Antonio. Keep in mind, it's the marinade that really makes the difference here.
The accompaniments are just as important as the beef itself. It must include a good pico de gallo (salsa) and naturally ripened avocados (when available); which will set it apart from just ordinary grilled steak.
Serving Suggestions:
To improve on the juicy charred steak presentation, wrap in freshly made, warmed tortillas from the griddle.
The grilled sliced steak can be served simply as the main ingredient with fresh lemon or lime and chopped cilantro.
Other accompaniments; grilled sweet onions, quesso, and frijoles charros (cowboy beans).
Carne Asada
recipe by Chef George Hirsch | Makes 10-12 servings
Adapted from Adventures in Grilling with George Hirsch
3 pounds flank or skirt steak, trimmed
1 package corn or flour tortillas, 4-5 inch size
1/4 cup olive oil
1/4 cup parsley, washed, dried and chopped
1/4 cup cilantro, washed, dried and chopped
juice from 3 fresh limes, about 6 Tablespoons
1 Tablespoon red wine vinegar
4 cloves garlic, chopped
2 fresh jalapenos, seeded and chopped
2 teaspoons chili powder
1 teaspoon cumin seeds, toasted
pinch of sea salt
Freshly ground black pepper
1 ounce of tequila
In a small food processor mix parsley, cilantro, lime juice, vinegar, garlic, jalapenos, chili powder, cumin seeds, salt, fresh ground pepper, and olive oil just until blended. Add tequila and pour marinade over steak. Allow to marinate for at least 1 - 4 hours.
Light a grill on high or use an iron grill pan on the stovetop.
Grill until the meat is charred on the outside and rare within, about 4-5 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Warm tortillas on a griddle or pan, and serve with desired toppings and pico de gallo.
For Taco Toppings:
Use fresh chopped sweet onion, ripe avocados, tomatoes and queso fresco.
