Mexican Carne Asada Recipe | Yummly

Mexican Carne Asada

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20Ingredients
3Hours
510Calories
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Mexican Carne Asada

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Description

Many Mexican households hold “carne asadas” on the weekends and on special occasions. Every family has their own special marinade recipe passed down by the top cook in the family. Like a lot of the best marinades, this one includes Mexican beer, lime juice, and many herbs and spices. Serve the carne asada with a side of rice, beans, and grilled green onions, as well as a stack of tortillas to assemble tacos or to use as a scoop. Note that the total time includes at least 2 hours to marinate the meat. The recipe is a Yummly original created by Ericka Sanchez.

Ingredients

US|METRIC
6 SERVINGS
  • 12 oz. beer (light Mexican beer such as Corona, Pacifico, or Modelo Light)
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup red onion (sliced)
  • 2 Tbsp. soy sauce
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. paprika
  • 1 Tbsp. dried Mexican oregano (rubbed with your fingers)
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. black pepper
  • 4 orange slices
  • 4 lime slices
  • 2 lb. skirt steak (or use flap steak or flank steak)
  • vegetable oil (for oiling grill grate)
  • 1 bunch green onions (ends trimmed)
  • corn tortillas
  • salsa
  • radish slices
  • lime wedges
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    Directions

    1. In a large bowl, combine beer, lime juice, orange juice, red onion, soy sauce, olive oil, paprika, oregano, salt, garlic powder, pepper, orange slices, and lime slices.
    2. Cut steak into 4 pieces (or sizes you can manage on the grill). Add steak to marinade and stir to mix well. Cover bowl and refrigerate at least 2 hours to overnight.
    3. Preheat a grill for medium-high heat (350° to 450°F). (You can also use a grill pan on the stove.) Lightly oil cooking grate, using tongs and a wad of oiled paper towels. Grill steak with the lid closed, turning it once, until edges are charred and meat is done the way you like, 7-15 minutes total, depending on the thickness of the meat (medium-rare is 130° to 135°F on an instant-read thermometer and medium-well is 145° to 155°F).
    4. Transfer steak to a cutting board and let it rest about 3 minutes. Meanwhile, grill green onions, turning them often, until lightly charred, 3-5 minutes. Transfer to cutting board. Thinly slice steak across the grain. Serve meat with onions, tortillas, salsa, radishes, and lime wedges.
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    NutritionView More

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    510Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories510Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat5g25%
    Trans Fat0g
    Cholesterol85mg28%
    Sodium840mg35%
    Potassium1110mg32%
    Protein36g71%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber11g44%
    Sugars5g10%
    Vitamin A25%
    Vitamin C220%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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