If you are looking for the best Carne Asada recipe this is it! My dad, Terry's Carne Asada recipe mixes together tons of citrus, spices, and fresh Cilantro to make the perfect marinade!
I was fortunate that both my parents are excellent cooks, but my dad can definitely throw down in the kitchen! Maybe it was his experience in his family restaurant as a child or just his pure passion for food, no matter, he was an excellent teacher.
Everyone has always loved my dad's cooking! Instead of going out to eat for a high school dance, five friends and myself choose to have my parents cook for us and I can guarantee that our meal was way better than anything anyone else ate that night.
One of my favorite things that my dad cooks is, steak! Prime Rib, humongous T-Bones, smoked filets, tri-tips, he is a master. His mastery of beef might be why his Carne Asada recipe is one of my recipes when I am craving Carne Asada. This Carne Asada is just perfect! The citrus magnifies and the soy deepens the flavor of the beef. Add in the spices, cilantro, and garlic, I promise it is the best Carne Asada you have ever had!
While Flank or Skirt Steak is the more common option for Carne Asada this recipe works with any cut of beef. It is seriously the best Carne Asada recipe you can use!
For this Carne Asada, I also decided to run to one of my favorite beef shops,Pacheco Beef in Alma, KS, and grab a Flank Steak from their beef shop! Their beef has so much flavor, there is nothing like Kansas grass-fed beef and grain-finished beef. While Skirt or Flank steak is traditional, we have made this recipe with several cuts of beef and it works with any cut!
Now, on to the recipe! Like I said it is a lot of citrus juices from oranges, lemons, and limes that all pack a punch in my dad's carne asada. I like to use fresh-squeezed juice when I can, but you can totally use bottled. Everyone is busy and you have to cut where and when you can to make things happen!
The one thing that I think really needs to be fresh and not replaced with dried is the Cilantro. It also should be mentioned, that if you do not like Cilantro or all you taste is soap when you eat it, just omit it. You can replace it with parsley for topping after you have sliced the finished steak.
Terry's Carne Asada
If you are craving Carne Asada this is the best Carne Asada you have ever had.
1tspFinely Chop Chipotle Pepper or Chipotle Powder
1/2cupOlive OilSlowly whisk in so that the mixture is mixed well.
Put Flank Steak in between two pieces of plastic.
Pound steak to 1/4''.
Poke steak with a fork.
Remove one cup of marinade into a separate bowl.
Add meat to reamining marinade in large bowl or plastic bag and allow to marinade for 24 hours.
Remove steak from marinade. Discard remaining marinade.
Place on hot grill and cook to desired doneness.
Remove from grill, allow to rest and slice across the grain.
Pour reserved marinade over sliced hot steak and serve immediately!
As you will notice in the video, I do not always pound my steak to 1/4 of an inch. Sometimes I just marinade it as it comes, or flatten out a portion so that the steak cooks evenly. This recipe is very forgiving! Go with your preference!
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