Carne Asada

Carne Asada is one of my families absolute favorites! I have cooked this for years and know that it has to be partitioned or not everyone will get some. I blame 2 teenage boys and a husband for the majority of beef disappearing. Guys love Carne Asada!

Some would say I’m crazy for giving this recipe out. Meh, I’m not worried about it. I have plenty of recipes and always creating more. It means more to me that you enjoy dinner tonight with your family than who told you what to cook. If I can give anything in this world to someone before I die, it would be to know I helped you enjoy time with your family. There is nothing better in this wild world than that 30 minutes to laugh and talk with the people you love. We only have so much time on this earth. Enjoy every bit!!

Nonetheless, here is the trick to MASTERING THE MEAT: TIME.

Mastering the Meat

Meats are fibrous. In order to get those fibers to loosen up, you need an acidic to break them down. Then add time, to break them down, and some flavor…voila! You have tender, juicy, and flavorful meat.

“Lisa, I don’t have time!” Well, it will be ok. This doesn’t take long, and when you prep, you give back time later. So essentially, you just gained time. It’s gonna be ok.

The Night Before

Before you go to bed, throw the meat and veggies together. Cover it with plastic wrap and let it marinate until an hour before you want to cook it.

Let it get to room temperature. Now, don’t leave out all day, but at least an hour should get it close.

Dinner Time

Fire up that grill. Let it get warm. If you can hold your hand over the top and feel warmth, its ready.

I do use a BLACKSTONE (click for recommendations). It is essentially a cast iron flat top, with a drain in the back. It is great for draining fat off…oh my, is it like a George Forman?! Lol yeah it kinda is. I knew that lol.

Nonetheless I love it because it is so easy to use and clean. The food always comes out good. And I don’t have to clean grates!! Win, win.

Ok, so you can cook this on your cast iron or grill, or whatever you have. If it has marinaded for long enough, you WILL get those essential crispy edges that are to die for!

Cook with the veggies, but make sure you take the veggies off first, and be aware of what kind of heat they are getting. They can get fried up fast!

Grill the meat for about 10 minutes on each side until ends are crispy but the center is NOT well done. The more well done, the harder it is to chew. Get your meat thermometer out and make sure the middle is up to 165 degrees. At that point it will be done.

I recommend making a side like rice or beans while you are making the meat. Rice is great to layer this meat on. Oh my! Should it be a Taco Carne Asada bowl! Yes, please! I personally am a huge fan of rice. It’s easy and cheap….and toddlers always eat rice. 🤷‍♀️ you can’t guess what a toddler will eat. Substitute buttered cauliflower rice (yum!) for you KETO lovers.

Voila!

Once it’s grilled and the rice is done, plate and serve! Or…ha! Plate…that’s funny. I don’t plate. The truth is they fend for themselves. I just call out that dinner is ready, and stand back. Watch out, they become a wolf pack when tasty beef is around. RRRRRwwwRRR!! It’s secretly fun to watch.

Love y’all!

Farmer Franny-pants

Carne Asada

Recipe by Lisa BryanCourse: DinnerCuisine: Dinner, mexican, ketoDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

300

kcal

Ingredients

  • 3 lbs. Skirt Steak

  • 1/2 C. White Vinegar

  • 1/2 C. Soy Sauce

  • 4 cloves whole Garlic

  • 1/2 C. Oil

  • 1 tsp salt and pepper

  • 1 tsp garlic powder

  • 1 tsp chili powder

  • 1 tsp oregano

  • 1 tsp red pepper

  • 1 tsp paprika

  • 3-4 sliced bell peppers

  • 2 sliced red onions

  • Fixins’ like sour cream, salsa, or cilantro, but not necessary

Directions


  • The night before you want to eat, assemble the meat and marinade. You may need to cut or pull off some fat. You won’t be able to get it all off but get the chunks that may be there.
  • To assemble marinade: mix vinegar, soy sauce, oil, and all the spices in a bowl. Mix well until combined. Add meat, onions, and bell peppers in the marinade until completely submerged. Cover with plastic and let marinade overnight in the refrigerator.
  • The next day…
  • Get out to the meat mix, and let sit out for about an hour. Try to get to room temperature.
  • Fire up the grill, set to medium heat. Once the grill is warm dump the bowl of meat and veggies. Put the veggies to the side and let them cook on a lower heat. Cook meat for about 5-10 minutes on each side until the center gets to 165 degrees. Let the edges get crispy.
  • Let rest on a chopping board. Cut when you are ready to eat. Add sides like cilantro-lime cauliflower rice or eat alone! All you need is the meat.

Want more tacos?! Who doesn’t?! Check out a simple taco meat that will keep the kids interested. Double the recipe and make a spice packet that you can use next time! TACO MEAT RECIPE HERE.

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