Photo Credit: Drizzle Me Skinny.
Carne asada is the perfect dish for any meat lover! Follow our simple tips for mixing a rich marinade and using the proper cooking techniques to achieve the perfect carne asada steak. The marinade is fresh, well-seasoned, tangy, and infused with herbs, making this spicy and flavorful Mexican classic irresistible. Get ready to learn all the tricks to ensure you never waste another good cut of meat again. This Weight Watchers-friendly recipe is high in protein, perfect for building muscle, and makes a fantastic Sunday meal or barbecue favorite.
Ingredients
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- 2 lbs (900 g) top round steak
- Juice and zest of 2 limes
- 2 tbsp (30 ml) olive oil
- 1 head of garlic, minced
- 1 bunch of cilantro, chopped
- 1 tbsp (15 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) red chili flakes (optional)
- Salt and pepper to taste
Instructions
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For a perfect carne asada, there are two essential steps you cannot skip. The first is a robust marinade for at least two hours to infuse the meat with rich flavors. The second is using a grill pan at the highest possible temperature, preheated until it’s smoking hot, ensuring the meat sizzles the moment it touches the surface. Following these steps guarantees a flavorful and perfectly seared carne asada every time.
Prepare the Marinade
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In a large bowl, combine the juice and zest of 2 limes, 2 tablespoons of olive oil, minced garlic, chopped cilantro, smoked paprika, ground cumin, and red chili flakes if using. Add salt and pepper to taste. Mix well to combine all the ingredients.
Marinate the Meat
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Place the top round steak in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well-coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, turning the meat occasionally to ensure even marination.
Preheat the Grill Pan
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Before cooking, remove the meat from the refrigerator and let it come to room temperature for about 20 minutes. Preheat a grill pan on high heat for at least 7 minutes until it is smoking hot.
Cook the Meat
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Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the preheated grill pan. Cook for about 5 minutes on each side for medium-rare, or adjust the time to your preferred level of doneness. Flip the steak every 5 minutes to ensure even cooking and a nice char on both sides.
Rest and Serve
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Once cooked to your desired doneness, transfer the steak to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Slice the steak against the grain into thin strips.
Serve Hot Serve
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Garnished with extra cilantro if desired. Pair it with your favorite sides such as rice, beans, tortillas, or a fresh salad.
Variations and Substitutions
- Right Cut of Meat: Use top round, sirloin, tenderloin, or flank steak based on preference and budget.
- Balanced Marinade: Essential ingredients are lime juice, salt, and pepper. Customize with taco seasoning, coriander seeds, onion powder, oregano, or your favorite spices.
- A Touch of Wine: Adding half a cup of red wine to the marinade can make the meat more tender and enhance its flavor.
Tips and Tricks for Perfect Carne Asada
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- Thaw Completely: Ensure the meat is fully thawed before marinating.
- Marinate Thoroughly: Turn the meat every half hour and rub it with the marinade to fully infuse the flavors.
- Preheat the Grill Pan: Heat the grill pan on high for at least 7 minutes before placing the meat on it. Flip the meat every five minutes for even cooking.
- Serve Hot: Slice and serve the meat hot. For medium-well, you may need to drain some juices as the meat will release a lot of liquid.
