Carne Asada recipe

Ever dreamt of that restaurant-quality carne asada, sizzling and flavorful, but without the hefty price tag or the hour-long wait? Well, amigos, dream no more! This recipe is your passport to grilled steak glory, all from the comfort of your own backyard (or fire escape, we’re not here to judge).

Here’s what you’ll need to wrangle up for this carnivorous fiesta:

INGREDIENTS:

• For the Carne Asada Symphony:

  • 2 pounds skirt steak (the wider, the better, for maximum steakage) – This ain’t no place for tiny, wimpy steaks!
  • 1/4 cup fresh lime juice (enough to make those limes sing!)
  • 1/4 cup orange juice (because a little citrusy sweetness never hurt nobody)
  • 2 tablespoons olive oil (to keep things moist and happy)
  • 4 cloves garlic, minced (use less if your date’s coming over, but why would you be grilling alone?)
  • 1 teaspoon ground cumin (because Mexican food and cumin are practically BFFs)
  • 1 teaspoon chili powder (add more if you like things fiery, but remember, we don’t want a fire alarm fiesta)
  • 1/2 teaspoon dried oregano (because, Mexico!)
  • 1 teaspoon smoked paprika (for a hint of smoky goodness, like you cooked it over a campfire…but way easier)
  • Salt and pepper to taste (because bland is boring, and we’re aiming for an orchestra of flavors, not a monotone snoozefest)

• For the Taco Time Trimmings (optional, but highly recommended):

  • Corn tortillas (because what’s carne asada without its trusty tortilla companion?)
  • Refried beans (store-bought is A-OK, we all have busy lives)
  • Chopped onion and cilantro (for that classic taco freshness)
  • Your favorite salsa, guacamole, sour cream – anything to make your taco sing!

INSTRUCTIONS:

1. The Great Marinade:

   • In a large bowl, whisk together the lime juice, orange juice, olive oil, garlic, cumin, chili powder, oregano, paprika, and a generous sprinkle of salt and pepper. It should smell like a fiesta in a bottle!
   • Pat your skirt steak dry with paper towels (moisture is the enemy of a good sear). Then, using a sharp knife, gently score the steak with diagonal lines across the top and bottom. This helps the marinade penetrate those delicious juices deeper.
   • Now, smother that beautiful steak in the marinade, making sure it gets a good coating on all sides. Cover it with plastic wrap and marinate in the fridge for at least 2 hours, or ideally, overnight. The longer it marinates, the more flavorful and tender it’ll be. Think of it as the steak taking a long, luxurious bubble bath in flavortown.

2. Grill Master Moment:

   • Preheat your grill to high heat. You want it nice and hot for that perfect sear. Once it’s scorching, remove the steak from the marinade (and give it a good pat to remove some of the excess marinade, or you’ll have a flare-up fiesta).
   • Throw that bad boy on the grill and sear it for 3-4 minutes per side, depending on how you like your steak done. Use tongs to turn it (forks can puncture the meat, letting those precious juices escape, and we don’t want that!).
   • Once it’s cooked to your liking, take it off the grill and let it rest for 10 minutes on a cutting board. This lets the juices redistribute throughout the meat, ensuring maximum juiciness in every bite.

3. Taco Time!

   • While the steak rests, warm up your tortillas (corn tortillas taste best warmed up, trust us). You can throw them on a hot pan or directly over the grill for a few seconds to get them nice and toasty.
   • Slice that glorious steak against the grain (thin slices are key!) and pile it onto your tortillas. Now comes the fun part – unleash your inner taco artist! Add refried beans, chopped onion and cilantro, and your favorite salsa, guacamole, or sour cream. Every bite is a flavor explosion waiting to happen!

So there you have it, folks! Carne asada perfection, minus the wait and the hefty bill. Now grab your