Carne Asada

Origin

Believed to have originated in the northern regions of Mexico, carne asada translates to 'grilled meat'. Traditionally made with flank or skirt steak, this dish is often served during celebrations and family gatherings, reflecting the communal nature of Mexican dining.

Ingredients

• 680 gramsflank steak
• 2 tbspextra-virgin olive oil
• 60 mllime juice
• 30 gramsfresh cilantro
• 3 clovesgarlic
• 1 tspground cumin
• 1 tspsalt
• 1 tspblack pepper
• 1 mediumred onion
• 2 wholeserrano peppers

Instructions

1. 01

   Step 1: In a bowl, combine the olive oil, lime juice, minced garlic, chopped cilantro, cumin, salt, and black pepper. This marinade not only infuses the meat with flavor but also helps tenderize it. Let it sit for 10 minutes to allow the flavors to meld.

2. 02

   Step 2: Place the flank steak in a shallow dish and pour the marinade over it, ensuring it’s evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more depth of flavor.

3. 03

   Step 3: Preheat your grill to high heat (about 230-260°C or 450-500°F). When ready, remove the steak from the marinade, allowing excess to drip off. Grill the steak for about 5-7 minutes per side for medium-rare, or until a nice crust forms and the internal temperature reaches 57°C (135°F).

4. 04

   Step 4: Once cooked to your liking, remove from the grill and let it rest for 10 minutes. This allows the juices to redistribute, ensuring each bite is succulent. Slice against the grain and serve with diced red onion and thinly sliced serrano peppers.

Chef's notes

• Avoid overcooking the steak; it quickly goes from perfect to tough. Use a meat thermometer to check doneness.
• If flank steak is unavailable, skirt steak is a great substitute; just be mindful of its cooking time as it can cook faster due to its thinner cut.