Carne asada is not only a delightful, grilled beef but also describes a social barbecue. So, the next time you’re wanting to get friends together, grab yourself some Negro Modelo beer and try out this type of flank or skirt steak and you’ll be surprised how people rave about it. I like the simplicity of the flavors, the ease of preparation, and the big results you get. You can grill it over flame (or with a smoke box for extra flavor) but a high-heat gas grill works well too. With a small bit of planning this can make for an easy weeknight meal too.
- About 2 pound flank or skirt steak
- 4 bunches green onions (or cambray if you can find them)
- 3 bell peppers, any color, cored and sliced
- 2 TBSP olive oil
For the Marinade:
- Juice of two limes
- Juice of 1 orange
- 1/4 cup extra light tasting olive oil
- 1/4 cup fresh cilantro leaves, chopped
- 1 tsp cumin
- 2 garlic cloves, smashed and minced
- 1/4 tsp salt
- Freshly ground pepper to taste
- 1 Negro Modelo (you get to drink the remaining bottles at dinner!)
Place all marinade ingredients in a dish large enough to accommodate the marinade and your steak. Marinate the steak in the refrigerator for as little as 2 hours or as long as 24 hours, turning as often as you remember (I won’t lie, I’ve marinated it for as long as 4 days and it turned out fine). Remove the meat from the refrigerator and allow it to come to room temperature before grilling.
When the meat has reached room temperature, blot dry with paper towels and lightly coat with oil. I’ve noticed this prevents the surface of the meat from steaming and promotes more surface char, especially when using a gas grill.
Place on a HOT grill. My husband, we’ll call him Grumpy Kevin (kudos to my friend’s daughter for nicknaming him that!), fires up the infrared gas grill to 650 degrees since we like a charred outside and a medium to medium rare interior. To get that medium to medium rare interior, cook the steak on one side for 4 minutes, flip and cook for 4 more on the other side. Some say carne asada should be cooked though, but I think it’s tougher that way (then again, I don’t really eat any beef cooked through).
While beef is resting, toss sliced peppers and green onions in just enough oil to gently coat (should be no more than 2 TBSP). Grill, until just softening, a couple of minutes each side. The onion is particularly good with a bit of char around the edges.
When at desired doneness, remove from grill and tent and rest in foil on a cutting board for 10 minutes. After 10 minutes, slice across the grain and at 45 degrees.
Serve with grilled green onions, fresh guacamole, and grilled peppers for a gluten-free, paleo friendly meal. Or team up with homemade corn tortillas for carne asada tacos. Very, very addictive!