Original Date: June 6, 2020 Revised Date: September 22, 2022
I have to admit, I really didn’t know that much about Carne Asada until I met my now hubby. It’s meat, typically skirt or flank steak, that has been marinated, grilled and cut into thin slices. I’ve had it many times and really wanted to try my hand at it at home….ok to impress hubby since he loves it so much.
It really isn’t hard to make. I couldn’t find flank or skirt steak at my local grocery store, so I used thinly cut chuck steak. It was such a hot day when I made this, that instead of grilling it out, I cooked it in a very hot cast iron skillet. I have to say, the marinade that I came up for this was insanely delicious. I think it will now be my go to marinade for many beef dishes in the future. The beef came out so tender and still had that bits of charred flavor that you get from grilling it. The marinade really packed this beauty full of flavor. This is great in tacos, tostadas, burritos or you can just eat it with a side of rice and beans. I have even made Carne Asada Breakfast Tacos.
So if you are ready to satisfy your carnivore cravings and want something tasty for taco Tuesday…. or any day for that matter,
here’s what you need:
*chuck steak, flank or skirt steak
Marinade:
*1/4 C. soy sauce
*1 Tbs. Worcestershire sauce
*1/4 C. Red wine
*Juice of 1 lime + more for after steak is cooked
*juice of 1 orange + 1 tsp. orange zest
*1/4 C. olive oil
*3 garlic cloves, minced
*1 tsp. ground cumin
*1 tsp. ground coriander
*2 tsp. dried cilantro or 1/4 C. chopped fresh cilantro ( I had to use dry because my store was out of fresh cilantro) + more for garnishing
*1/2 tsp. Chipotle powder or more to taste
*1 Tbs. canola oil for the skillet
Mix all in of the ingredients for the marinade in a measuring cup or a bowl; set aside.
Place beef in a large dish (large enough so the beef can lay flat).
Pour marinade mixture over the beef.
Cover and refrigerate for at least 3 hours or more. 45 minutes before cooking, take beef out of the marinade mixture and dry with paper towels; discard marinade.
Heat a large cast iron skillet on medium high heat. When skillet is very hot add 1 Tbs canola oil, then add beef.
The skillet might smoke a little because of the high heat, but that is ok. Cook on one side for 2 minutes, flip the meat over and cook another 2 minutes. Transfer to a cutting board and let rest for 5 minutes, then slice against the grain. Squeeze some lime juice over the beef and garnish with cilantro. Serve in tacos, burritos or as a main meal.
Enjoy!
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A Foodie In The South 
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