Grilled Carne Asada
Grilled Carne Asada is Mexican comfort food at its best. This recipe gets a boost of authentic smoky flavor from the grilling with my favorite Cowboy Charcoal.
Servings: 6 people
Ingredients
Steak:
- 2 Flank Steaks or Skirt Steaks
- 2 tsp of Sea Salt to finish
Marinade:
- 2 tbsp of Hatch Chile Rub (Or 1 tbsp Cumin, 2 tsp Sea Salt and 1 tsp Black Pepper)
- 6 oz of Amber Beer
- ¼ cup of White Vinegar
- ½ cup of White Onion Diced
- ¼ cup of Cilantro
- 10 cloves of Garlic
- 1 Navel Orange juiced
- 3 Limes juiced
- 1 Jalapeno sliced
Instructions
- At room temperature, score the outside of flank steak.
- In a blender, add all ingredients for marinade and blend thoroughly.
- Add flank steak to a glass container or plastic bag and fill with marinade. Let sit in the fridge for 2-5 hours.
- Using Cowboy Charcoal, fill two chimneys full of coals, light and let preheat for 15 minutes. Pour coals into the grill, add a few chunks of Mesquite wood and place into one pile for direct cooking.
- Add your steak to the grill and cook for 7-8 minutes per side or until it reaches 120F internal for medium rare. Once done, pull the steak off the grill and let rest for 10 minutes.
- Slice steak against the grain at an angle, top with sea salt and enjoy!
Notes
Grilled Carne Asada Pro Tips
- Don't skip scoring or poking the meat! These cuts allow the marinade to penetrate deeper.
- For best results, don't marinate the flank steak for longer than 5 hours or you risk the meat becoming mushy.
- My choice of wood from Cowboy Charcoal is mesquite. For less smokiness, try hickory or apple wood.
- Slice steak against the grain and at an angle. This dual approach ensures a larger cut of meat with more flavor.
Nutrition
Calories: 159kcal | Carbohydrates: 12g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 821mg | Potassium: 443mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1295IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg