Family Feasts: Carne Asada for Our Theme Dinners
In our family, gatherings are all about coming together and sharing the joy of cooking and eating. We love hosting theme dinners where everyone pitches in, bringing a dish to contribute to the feast. It’s a tradition that not only makes the workload lighter but also turns the meal into a collaborative celebration. One of the favorites at our gatherings is Carne Asada, a dish that never disappoints. I first started making it when I realized that a couple of family members, true steak lovers, would appreciate something hearty and full of flavor. The best part is how we all get involved—from marinating the meat to grilling it just right, and even down to the final cleanup. Everyone has a role, and the kitchen buzzes with laughter and conversation. By the time we sit down to eat, the Carne Asada is more than just a dish; it’s the centerpiece of a meal that we’ve all created together. The tender, juicy steak, bursting with citrus and spice, is the highlight of the night, perfectly paired with warm tortillas and homemade salsas. And when it’s time to go home, we leave the kitchen as spotless as we found it, ready for the next family gathering.
Did You Know?
Carne Asada translates to "grilled meat" in Spanish and is a popular dish in Mexican cuisine. Traditionally made with skirt steak or flank steak, the marinade infuses the meat with vibrant flavors, making it a favorite for outdoor barbecues and gatherings.
Yield: 4 servings
Ingredients:
- 1 1/2 pounds skirt steak or flank steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
Instructions:
Marinate Steak:
Personal Tip: Marinate the steak overnight for maximum flavor—it's worth the wait.
In a large bowl, whisk together olive oil, lime juice, orange juice, garlic, cumin, paprika, chili powder, salt, and pepper.
Add the steak and coat well. Cover and refrigerate for at least 2 hours or overnight.
Grill Steak:
Personal Tip: Get the grill hot before adding the steak. This will give you that perfect sear.
Preheat a grill to medium-high heat.
Remove the steak from the marinade and grill for 5-7 minutes per side, or until desired doneness.
Rest and Slice:
Personal Tip: Letting the steak rest before slicing is key to keeping it juicy.
Let the steak rest for 5 minutes, then slice thinly against the grain.
Serve:
Personal Tip: Garnish with fresh cilantro for a burst of color and flavor.
Garnish with chopped cilantro and serve with tortillas, salsa, and your favorite toppings.
Nutritional Information (Per Serving):
Calories: 280, Protein: 25g, Carbohydrates: 5g, Fiber: 1g, Net Carbohydrates: 4g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 70mg, Sodium: 300mg, Sugars: 2g, Glycemic Index: Low
Kitchen Tips, Great Ideas, How to Save Money
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Choosing Steak: Skirt steak and flank steak are both great options for carne asada. For a more affordable option, you can use sirloin steak.
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Marinating Time: The longer you marinate the steak, the more flavorful it will be. Marinate overnight for best results.
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Citrus Substitutes: If you don't have fresh lime or orange juice, you can use bottled juice. Just make sure it's 100% juice without added sugars.
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Grilling Tips: For a smoky flavor, add some soaked wood chips to your grill. Make sure to preheat the grill to medium-high heat for the best sear.
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Serving Suggestions: Serve carne asada with warm tortillas, pico de gallo, guacamole, and lime wedges. It also pairs well with rice and beans.
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Cost-Saving Tips: Buy steak in bulk when it's on sale and freeze portions for future use. Using store-brand spices can also help reduce costs.
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Enhancing Flavor: Add a splash of soy sauce or Worcestershire sauce to the marinade for an extra depth of flavor.
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Leftover Ideas: Use leftover carne asada in salads, sandwiches, or scrambled eggs for a delicious and quick meal.
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Make Ahead: Prepare the marinade in advance and store it in the refrigerator for up to 3 days. Marinate the steak when you're ready to cook.
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Presentation: Serve carne asada on a large platter with all the toppings and sides for a beautiful and inviting presentation.
Let’s Learn About Skirt Steak and Flank Steak
Skirt steak and flank steak are both flavorful cuts of beef that are popular for grilling, marinating, and using in dishes like fajitas and stir-fries. However, there are some differences between the two.
Skirt Steak comes from the plate section of the cow, located near the abdomen. It has a more pronounced grain and a slightly fattier texture, making it incredibly flavorful but tougher if not cooked properly. It’s best cooked quickly at high heat and served rare to medium-rare.
Flank Steak is taken from the lower chest or abdominal muscles. It’s leaner than skirt steak but also slightly tougher. Flank steak is often marinated to help tenderize it before cooking and should also be sliced thinly against the grain to maximize tenderness.
Both cuts benefit from being marinated and cooked quickly over high heat. Because of their grainy texture, slicing against the grain is key to making them tender and easy to eat. While they are similar in many ways, skirt steak has a richer flavor, and flank steak tends to be slightly leaner.