Carne Asada

Course: Entree

Cuisine: Mexican / TexMex

Prep Time: 15

Cook Time: 10

Chill time in the marinade: 8

Total Time: 8 25

Servings:

Calories: 546kcal

Author: Kris Longwell

Carne Asada is an incredibly flavorful and juicy cut of beef grilled to perfection. Similar to steak fajitas but without all the fixings. If possible, go with flat iron steak or flap steak, which can be found in the meat department of many well-stocked supermarkets or at your local meat market. Skirt steak will work, too.

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Equipment

Grill, charcoal, gas, or electric

Ingredients

For the Chili Sauce

water for boiling
16 ancho chiles Stemmed and seeds removed (as many as possible)
16 arbol chilis Stemmed and seeds removed (as many as possible)
4 cloves garlic roughly chopped
2 teaspoon Kosher salt
1 cube chicken bouillon

For the Carne Asada

½ cup soy sauce
2 tablespoon vegetable oil
2 tablespoon chili sauce
½ onion cut into slices
1 clove garlic minced
¼ cup pineapple juice
1 teaspoon Kosher salt
½ teaspoon black pepper
1 lb flap or flat iron or skirt or ribeye (sliced thinly)
8 flour tortillas warmed
chimichurri sauce optional
pico de gallo optional
finishing salt such as Maldon's, for finishing

Instructions

Make the Chili Sauce

Bring a medium pot filled with water to a boil. Carefully add the seeded peppers and cook for 15 minutes.
16 ancho chiles, 16 arbol chilis, water
Use a slotted spoon to transfer the softened peppers and a cup of the chili broth to a blender. To the blender, add the garlic, salt, and bouillon cube. Purée until smooth. Transfer to a jar with a tight-fitting lid and set aside.
4 cloves garlic , 2 teaspoon Kosher salt, 1 cube chicken bouillon

Make the Carne Asada

In a medium-sized bowl, add the soy sauce, vegetable oil, chili sauce, onion, garlic, pineapple juice, and salt. Mix to combine.
½ cup soy sauce, 2 tablespoon vegetable oil, 2 tablespoon chili sauce, ½ onion, 1 clove garlic, ¼ cup pineapple juice, 1 teaspoon Kosher salt, ½ teaspoon black pepper
Place the meat in a large plastic baggie. Pour the marinade mixture over the meat. Use your fingers to carefully remove the air from the baggie and then seal. Place in the refrigerator for at least 4 hours, or even better, up to 24 hours. If you can, massage the baggie every few hours.
1 lb flap or flat iron
Heat your charcoal, gas, or electric grill to high.
Remove the meat from the marinade. Discard the marinade.
Place the meat on the grill over direct heat. Sprinkle the meat with a little more salt. After 4 to 5 minutes, use a pair of tongs to flip the meat over. Hit it with a little more salt. Cook for another 4 to 5 minutes, or until an internal temperature of 125° to 130°F is reached. Remove from the grill and let rest for about 5 minutes. Slice against the grain and serve at once with tortillas, chimichurri, and pico de gallo. We like to sprinkle finishing salt (such as Maldon's) over the meat after slicing.
8 flour tortillas, chimichurri sauce, pico de gallo, finishing salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Flat iron and flap steak can be found at most meat markets. Ask your butcher for it. Flap steak is also called sirloin tip and sometimes a bavette tip. If you can't find flap, go with skirt or ribeye.

We use either ancho chiles or guajillo chilese (along with the arbol) for making the sacue. They both are great and not spicy. They can be found in the Hispanic section of many supermarkets, Hispanic food markets, or online.

The chimichurri sauce can be made up to 2 days in advance.

The longer the meat sits (up to 24 hours) the better.

Leftovers will keep in the fridge for up to 5 days. Reheat on the stove over medium heat or in the microwave for 30-second intervals until heated through.

Nutrition