Carne Asada

In my “the basics of cooking” series I am doing currently on TikTok and Instagram, I knew I needed to cover how to properly cook and slice carne asada. Even though this is a simple steak to cook, many people get it wrong because it is easy to overcook, can be tough when cooked and sliced wrong, and don’t know the concept of slicing against the grain on a bias. But if you follow the steps below, you will be a pro at making carne asada!

Carne asada is a popular Latin American dish, especially in Mexico and other parts of Central and South America. The term “carne asada” translates to “grilled meat” in Spanish, and that’s precisely what the dish is all about: thinly sliced, marinated beef that is grilled to perfection. It’s a flavorful and beloved dish enjoyed in various ways, including as a main course, in tacos, burritos, or served with traditional accompaniments. Carne asada cut is often a flap steak, skirt steak or hanger steak, which are all thinner cuts of steak that are flatter, have more long strands of muscle, and flavorful.

Marination

The key to great carne asada lies in the marinade, which infuses the beef with delicious flavors and helps tenderize the meat. While the marinade can vary from region to region and cook to cook, it typically includes a combination of the following ingredients:

• Citrus Juice: Freshly squeezed lime juice or orange juice adds brightness and acidity to the marinade.
• Garlic: Finely minced garlic adds depth and a savory taste.
• Soy Sauce / Tamari or Coconut aminos:These ingredients provide umami and additional seasoning.
• Spices: Common spices include ground cumin, chili powder, paprika, oregano, and sometimes a pinch of cayenne pepper for heat.
• Fresh Herbs: Chopped cilantro or parsley can add a refreshing herbal note.
• Oil: A neutral oil, olive oil or avocado oil, helps distribute the flavors and prevents the meat from sticking to the grill.

After marinating the beef for at least a few hours, the thinly sliced steak is grilled over high heat to achieve a slightly charred and smoky flavor. The result is tender, juicy, and flavorful meat that can be served as a main dish or used as a filling for various Mexican dishes.

Cutting Against the Grain:

Cutting against the grain is a culinary term that refers to the technique of slicing meat in a specific direction to enhance its tenderness and make it easier to chew. The “grain” in this context refers to the natural fibers or muscle lines present in the meat.

When you cut against the grain, you are slicing the meat perpendicular to the direction of these muscle fibers. This technique shortens the long muscle fibers into smaller pieces, which results in more tender and less chewy meat.

Here’s how to identify and cut against the grain:

1. Identify the Grain: Before slicing the meat, take a close look at its surface. You will notice long lines or streaks running in one direction. These lines represent the grain of the meat.
2. Slice Perpendicular to the Grain: To cut against the grain, position your knife perpendicular to these lines and slice across them. Aim to make your cuts at a 90-degree angle to the direction of the fibers.
3. Slice at a bias: this means you don’t cut straight down, but at an angle downward, which helps with better texture.

By slicing against the grain, you effectively break down the muscle fibers, making the meat more tender and easier to chew. This technique is particularly important for cuts of meat that may otherwise be tough, such as flank steak or skirt steak. Slicing against the grain can also improve the texture and flavor of other meats like chicken, pork, or even cooked vegetables.

What to Serve with Carne Asada:

Carne asada is often served with tortillas and a sauce. Here are my favorite sauces for carne asada:

• Chimichurri
• Pesto
• Guacamole
• Harissa
• Salsa verde
• Pico de Gallo

Ingredients:

• 1.5 lb flank steak, skirt steak, or hanger steak, cut into large pieces that can fit into a pan
• salt
• Marinade:
  • 2 oranges, juiced
  • 3 limes, juiced
  • 6 garlic cloves, minced
  • 1/4 cup tamari or soy sauce (can also use coconut aminos0
  • 1 tbsp cumin, ground
  • 2/3 cup olive oil
• Avocado oil for searing

Preparation:

STEP 1.

Salt the steak at least 30 minutes ahead of marinated.

STEP 2.

In a bowl, whisk the marinade ingredients together. Add the steak to a ziploc bag with the marinade and seal. Marinate for 1 hour to up to 1 day. If you do a full day you get the best flavor!

STEP 3.

Remove the steak from the marinate and pat dry with a paper towel, set aside while you heat up your cast iron.

STEP 4.

Heat a cast iron pan to medium high heat. Once smoking, add avocado oil and sear the steak, one piece at a time to not overcrowd the pan. Sear for 3-5 minutes on the first side to get a golden brown crust and flip. Sear for another 3-5 minutes until the internal temp reaches 125*F internally. Remove from the pan and rest for 10 minutes before slicing. Do this with all of the steaks.

STEP 5.

Slice against the grain and on a bias (slight angle) and serve!