Recipe Background
Carne Asada offers bold, savory flavors with a tender, juicy texture.
Carne Asada is a celebration in the form of a meal. The aroma of lime and cilantro hits you first, bright and fresh, mingling with the earthy, warm notes of cumin and paprika. As it cooks, the meat releases an inviting sizzle, teasing future bites that are packed with flavor. This dish is one that gathers people around, enticing them with its rich, savory scent that wafts through the air. Cutting into the steak reveals a tender interior, perfectly resting to lock in its juices.
Start the cooking process by patting the marinated steaks dry. This simple step is crucial; it ensures a beautiful crust develops as the meat sears. The outside should be a rich brown, providing a textural contrast to the juicy, flavorful inside. The marinade, a harmonious blend of soy and brown sugar, lends a subtle sweet and salty balance that complements the smoky char from the grill or skillet.
Sharing this dish is as satisfying as eating it. Serve it family-style, letting friends or family slice their portions. Each piece offers a mouthful of perfectly seasoned meat, with hints of garlic and pepper that linger. Pair it with a cool, creamy side or warm tortillas, and enjoy the delight it brings to a shared table.
Ingredients
- 1/4 cup avocado oil plus more, to taste
- 2 tablespoons lime juice
- 1/2 cup fresh cilantro finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 4 pounds flank or skirt steaks
Directions
- In a large mixing bowl, add 1/4 cup of the oil, the lime juice, the cilantro, the soy sauce, the brown sugar, the paprika, the cumin, the garlic powder, the salt, and the pepper and mix until it is very smooth.
- Add the steaks to the bowl and while wearing disposable gloves, use your hands to evenly rub the seasoning mixture all over them.
- Tightly cover the bowl with plastic wrap and place it in the refrigerator. Marinate the steaks for at least 2 hours and up to overnight.
- Transfer the bowl from the refrigerator and let the marinated steaks sit at room temperature, about 20-30 minutes.
- Use paper towels to pat the marinated steaks dry, then season them with the salt and the pepper.
- In a skillet over medium-high heat, add the extra oil and heat until it begins to shimmer and sizzle, about 2-3 minutes.
- Add the seasoned steaks to the heated oil and cook, occasionally flipping, until they reach an internal temperature of 130 degrees F for medium-rare doneness, about 6-8 minutes per side.
- Transfer the steaks to a plate and cover them with foil. Let them rest, about 5 minutes, until they come to a temperature of 135 degrees F for medium-rare.
- Use a sharp knife to slice the steaks.
- Serve.
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