Carne Asada ....

[ecowper]

So, I've had a request to do Carne Asada .... As always, I'd rather do it on the grill or smoker. Anyone have a good recipe?

I searched the forums already and didn't turn anything up.

[MBMorgan]

I've not done it (yet) ... but I'd be tempted to start here: http://www.seriouseats.com/2015/09/f...sada-best.html

[CeramicChef]

ecowper - I sincerely hope I'm not falling back into it here, but this is carne aside done by a Friend of mine in another forum. The Guy can flat cook and I've done this recipe. This will make you throw stones at your kids. It's a winner, winner!

Ok, CC recommended that I post this recipe for all to have. So here it is. Carne Asada Steak tacos.

I like using flank steak as I can never find skirt steak locally. I like to butterfly the flank if it is thick and have two equal pieces if possible. that gets the mojo deeper into the meat.

Mojo:

4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp cumin
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

Mix everything and put it in a large ziploc or container. Let meat marinate for at least 8-24 hours. It should look like this



I prefer cooking it around 350 indirect and then hit it on the hot side towards the end. I find if the marinade hit the meat well enough, it turns a nice pink colour once it is cooked.








Pico De Gallo:

4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

I like this to sit in the fridge for at least 4 hours as it gives everything a chance to blend




Guacamole

4 diced avocados
2 diced Vine tomatos
1/2 red onion finely diced
1/4 cup of fresh chopped cilantro
2 garlic cloves finely diced
2 limes juiced
2 diced jalapeños
1/2 tsp kosher salt
1/2 tsp coarse pepper

1/4 to 1/2 tsp of cumin


I like using soft shells and baking them in my taco rack on the grill prior to making the tacos. Hit the tacos with a small squeeze of lime and that is my recipe!

[tbob4]

Beautiful photos and great recipe.

[w12x40]

Oh, yes. That's awesome.

[w12x40]

I got a chance to try this recently. The meat and the pico were excellent and I'm putting it into regular rotation. This one ought to go in the "Tested Recipes" section.

[tygfamily]

I would suggest adding 1/4 cup of low sodium soy sauce. This is pretty similar to my concoction...if I remember right.

[Potkettleblack]

Whenever someone wants to know how to do a mexican whatever...

http://www.rickbayless.com/recipe/brava-steak/

http://www.rickbayless.com/recipe/lazy-salsa/

Simple, simple, bright, flavorful.

[Spinaker]

I made some Carne Asada last night. I went to Costco last night and picked up a really nice package of flank steak for $25. Great deal. I only used one of the steaks in the package and it was perfect for dinner and some left overs for the co-workers today. I fried up some bell peppers and onions in the Finex to eat along side the steak. I forgot to buy tortillas, so I just ate it right off the plate. It came out very good. I used my own marinade which consists of orange juice, Big Poppa Smokers Jalapeño Rub, freshly diced garlic and some True Lime/garlic/cilantro seasoning. I let it marinade for about 2 hours, then I grilled it at 700 F in the KJ Jr. it came out fantastic. The meat was a little tougher than usual because I didn't let the marinade break down the meat long enough but it was exceptional. It was even better today.

[tbob4]

Damn good job!

[Spinaker]

Yes Sir!! And I am loving it. The KJ Jr. is a great work horse!! Steve B

[Spinaker]

Thanks! It was a fun cook! tbob4

[tbob4]

I use thinly sliced flank or skirt steak. The recipe below is good for 4 large, thin slices.

Put in a blender:

1 Cup Lefty O’Doul’s Bloody Mary Mix
¼ Cup Lefty O’Doul’s Margarita Mix
1/8 Cup white vinegar
3 Cloves garlic
1 Tbs Mexican oregano
1 Tbs soy sauce
1 tsp Chipotle pepper (2 diced jalapenos will suffice)
1 tsp ground Ancho chili powder
¼ tsp cumin
1 shot tequila
Juice of 2 limes

Blend well

Marinate over night in a plastic bag.

Remove meat from marinade.

Apply course ground pepper to both sides of the meat as well some lime peel zest grated over the top.

Prep grill for direct heat.

Make sure grill is clean and pre-oiled or brush meat with a very light coat of oil so that it does not stick to grill.

Grill hot and flip steaks often.

Cut against the grain.

I use a pico de gallo just like Ceramic Chef’s recipe except I use a jalapeno, Fresno or Anaheim pepper instead of Serrano. It makes it just a little less hot. I also don’t use the oil in the pico.

The reason I use Left O’Doul’s Bloody Mary mix is because it is peppery. If you have another mix that does not taste peppery, add pepper to the marinade.

If you like it spicier, you can up the Ancho and Chiptole.

[Spinaker]

tbob4 I am about to start this recipe. Looking forward to it. I think I will let it go in the marinade till Monday. Do you think that will be okay?

[tbob4]

Spinaker - absolutely OK.

[Spinaker]

Cool man! I might not be able to last that long but, we will see. I will post some pics of the mixing and what not later on tonight, heading to the store.......Thanks again! tbob4

[ecowper]

Okay, Carne Asada is totally happening as soon as I'm home!

[BloomHybrid]

I've never tried to do my own marinade, here we have Carniceria's all over with carne asada or even better is the pollo asado.
​​​​​

[Spinaker]

I've never tried to do my own marinade, here we have Carniceria's all over with carne asada or even better is the pollo asado.
​​​​​

I've had both. I love making my own marinade though. There are so many different combos and flavors that you can get together, it makes for some fun and tasty experiments.

[Spinaker]

I am experimenting with the great CeramicChef and his recipe for some Carne Asada. This marinade smells fantastic!! The only way I can describe it is Citrusy, sour and fresh. There is lots of cilantro, which I LOVE. Along with a heavy dose of fresh limes and orange. There is also a Jalapeño in the mix for good measure. I am really looking forward to this one. And it just looks fresh!


*I was originally going to do tbob4 s recipe. It sounds excellent as well. When I was at the store, and reading from my phone, I ended up reading the directions for Ceramic Chef's recipe. I know this one is going to be fantastic, but I am looking forward to trying tbob4's later in the week. Stay tuned.......or something like that.

[Mr. Bones]

Spinaker EdF
As You Wish! Th' Electrician is here, an' droolin. bad-like'!!! That looks/sounds fantastic!!! Keep us posted, please!!!

[carolts]

You never know when you'll encounter a Firesign Theater reference...that made my day! EdF

[EdF]

carolts Just think of how prophetic they were!

[Spinaker]

This is gonna hit the grill on Tuesday night. Can't wait!!! @Mr.Bones

[Spinaker]

I was finally able to cook up the Flank Steak that I have had marinading. I used Ceramic Chef's recipe that is listed above. This stuff smells amazing. It really fresh and citrusy. all that acid in the bag really did a great job of breaking the meat down and tenderizing it.

I took the meat out of the marinade, rinsed it, then put it into another bag for a short trip in the Hot Tub Time Machine. 2 hours later at 129 F and we were ready to sear on the Gasser. I was over at my bro's place so I had to make do with the gasser for searing. After drying, I threw the flank steak onto the Grill Grates. The searing went well but I didn't get that crust on the outside that I really like. The gasser was just having trouble keeping the GG's hot enough to really sear it the way I like it.

My cousin sent us some Carne Asada (chicken and beef), frozen, from a spot in San Diego, CA as a thank you for hosting them for the Ryder Cup this past fall. Fine trade as far as I am concerned. That stuff was amazing. The chicken was very tender and full of flavor. It was some of the best chicken I have ever had. The Asada was also very good but pretty thin and I let it get away from me a bit on the grill. It was a little bit more done than I would have liked, but it was still very good and full of flavor.

This was a great dinner. My sister-in-law made homemade Guac, pico, refried beans and Mexican rice. These are recipes that she has inherited from her grandma, and they are insanely good.

Ceramic Chef's recipe, was also a huge hit. It is like an explosion of flavor hitting your mouth when you bite in. The acidity in the marinade did a great job of tenderizing the meat. The cilantro/lime/orange mix really made for a citrusy, clean and fresh taste. I loved this recipe. I would highly recommend it.
tbob4 Next up....... a Carne Asada recipe from my good friend

[Spinaker]

Thanks man!! These cooks are so fun. Gonna pick up the Flank steak this weekend and cook on Tuesday. tbob4

[w12x40]

Beautiful!

[Spinaker]

Thanks! w12x40

[BriggsBBQ]

Interesting. My wife is Mexican (northern Monterrey). When her dad mentions carne asada he usually is not saying a certain dish but rather saying "grill out" with some cold brewskis. Usually just start coals over an open grill. Put a onion wrapped in foil on coals. Commonly use arrechera (butcher cut/hanger steak) but very thin. Also commonly use flanken cut ribs. Also ribeye is common but usually thinner cut than what we get here and cooked to medium well. Nothing marinated just seasoned. Usually put corn tortillas on the grill with some cheese on top for quesadillas. Of course there's always a pretty hot salsa involved. Their's is tomato, serrano blended and cooked (lime added) with a slice or two of onion
.

Overall it was just a good time to start a fire and drink some beer while the girls chit chat about whatever. It was not a sit down and eat kind of thing. You would make some eat some then make some more eat some more. I think that is why everything is thin cut so it cooks very fast with the exception of the onion that you usually end up eating with the last bit of food.

[Spinaker]

Yeah that makes sense to me. Carne Asada means, 'Grilled Meat" Hanger steak, I couldn't get. So I settle for flank steak. And we always use corn torts. They are the best.

[BriggsBBQ]

I hear you on the hanger steak being hard to get. I try to bring back meat when I go to Mexico much cheaper than here. Weird because it is just as tender without as much marbling. My theory is they allow their cattle age longer before going to slaughter.

[Champ891]

ecowper - I sincerely hope I'm not falling back into it here, but this is carne aside done by a Friend of mine in another forum. The Guy can flat cook and I've done this recipe. This will make you throw stones at your kids. It's a winner, winner!

Ok, CC recommended that I post this recipe for all to have. So here it is. Carne Asada Steak tacos.

I like using flank steak as I can never find skirt steak locally. I like to butterfly the flank if it is thick and have two equal pieces if possible. that gets the mojo deeper into the meat.

Mojo:

4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp cumin
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

Mix everything and put it in a large ziploc or container. Let meat marinate for at least 8-24 hours. It should look like this



I prefer cooking it around 350 indirect and then hit it on the hot side towards the end. I find if the marinade hit the meat well enough, it turns a nice pink colour once it is cooked.








Pico De Gallo:

4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

I like this to sit in the fridge for at least 4 hours as it gives everything a chance to blend




Guacamole

4 diced avocados
2 diced Vine tomatos
1/2 red onion finely diced
1/4 cup of fresh chopped cilantro
2 garlic cloves finely diced
2 limes juiced
2 diced jalapeños
1/2 tsp kosher salt
1/2 tsp coarse pepper

1/4 to 1/2 tsp of cumin


I like using soft shells and baking them in my taco rack on the grill prior to making the tacos. Hit the tacos with a small squeeze of lime and that is my recipe!

I saw this post and went directly to Sams and bought some Flank Steak then to the grocery store for a few items I was out of. Plan is the fire this off tommorrow night. My home smells so good. Needless to say, I excited.

[Spinaker]

How did the cook go?