Carne Asada Dinner

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Traditional Carne Asada

This Mexican carne asada dinner is well balance, hearty and delicious.  If Mexican food and meat that is cooked to perfection, then this will become one of your favorite meals! Carne asada beef has a citrusy, garlicky, herbaceous marinade and is complemented with pinto beans, roasted poblano peppers and salsa roja.  

The most common type of meat for this recipe is skirt steak carne asada or flank steak carne asada.  I decided to use a bavette steak because it has a lot of similarities to hanger steak, which happens to be my husband and I’s favorite cut.

This dinner recipe includes a few different sides, which can all be found linked here:

Instant Pot Pinto Beans

Salsa Roja

Homemade carne asada seasoning: 

Marinade – If you’re looking for tender carne asada, this is the marinade you want to use!

Although this carne asada dinner looks like it could be complicated, this dinner is actually very simple. Each component is incredibly simple and quick to make.  Besides the marinating process which takes place over night, this easy carne asada recipe can be whipped up in no time. I hope you enjoy this Mexican carne!

Making Carne Asada

Carne Asada Mexicana

Ingredients:

• Steak 2-3lb, flank, skirt or bavette 
• Steak marinade (see marinade recipe)
• Pinto beans (see instant pot pinto beans recipe)
• Poblano peppers
• Salsa roja (see salsa roja recipe)
• Optional: hot sauce, toppings/garnish: lime, cilantro, queso fresco cheese, sliced raw jalapeño
• Maldon finishing salt

Instructions:

1. Prepare the steak by marinating it over night or for at least two hours in the fridge with this traditional carne asada marinade.
2. Take the steak out of the refrigerator at least 30 minutes before cooking so that it can come to room temperature. 
3. Lightly coat a cast iron or heavy bottomed skillet with oil or butter and bring the pan up to temperature by heating on medium-high heat until the oil has become fragrant and you see subtle smoke coming from the pan. 
4. Place the steak in the pan and cook on one side for 3-4 minutes.  We are looking for some good browning or crust to form on this first side. Then flip and repeat this process on the other side.  Continue to flip the steak to cook evenly. Cook each side for a couple minutes on each flip until the internal temperature reads 135 degrees F with a meat thermometer. 
5. Remove the steak and allow it to cool on a plate or sheet pan for 10 minutes. 

*Alternative cooking process if you do not have a meat thermometer*  – After a brown crust has formed throw the pan in the oven on 350 degrees for 8 minutes or continue to flip and cook on the stove top for 8-10 minutes.

6. Slice against the grain and finish with a sprinkle of Maldon salt.
7. Place the steak, a scoop of pinto beans, roasted poblano peppers and a generous scoop of roja salsa.
8. Garnish or top with optional components: wedge of lime, chopped cilantro, slices of raw jalapeño or queso fresco cheese.
9. Eat with or without warmed tortillas for dipping and scooping. 

Roasted Poblano Peppers:

1. Preheat oven to 350 degrees F.
2. Roast whole peppers for 35-40 minutes.
3. Remove from oven and cover with a lid, plastic wrap, tin foil or in plastic gallon bag.  This helps the skin of the peppers to be removed with ease from the steam release as they cool down.
4. Wearing gloves, remove the skin from the peppers.
5. Slice the peppers in half and remove the stem, center vein and all of the seeds.
6. Cut the peppers into long strip.

Roja Salsa:

Find the easy and delicious recipe to salsa roja, here.

Pinto Beans:

Follow the instant pot pinto beans recipe.

Reheat all of the side components and place them with the steak.

Notes:

• The best carne asada meat cut : bavette, flank or skirt steak.
• All of these three are the most popular cuts to use for this traditional dinner.   The best cut for carne asada is probably whatever your favorite cut of steak is to eat.  You can certainly use something like a ribeye if it is your favorite.  My personal favorite carne asada cut is hanger steak which is why I went with a bavette steak. It is very similar but easier to find at my local butcher shop. 
• This recipe stays well in the fridge for a week or so and the leftover carne asada options are endless with tacos, burritos, nachos and so much more! 

FAQ:

What is carne asada ?

Translates to grilled or roasted meat.  Most of the time the term is synonymous with steak in in general.  Asada mexican food is one of the most popular forms of Mexican cuisine in the US. 

What is the asada meaning ?

Grilled or roasted meat. 

What is the carne asada seasoning ?

Season both sides of the raw steak with salt and pepper, then marinate the steak in my carne asada marinade recipe.  

What is the best carne asada meat ? 

The best steak for this recipe is skirt steak, hanger steak, bavette steak or flank steak.

What is the carne asada marinade ?

The carne asada marinade is a basic marinade that features bold flavors such as raw garlic, citrus, jalapeño, cilantro, vinegar, olive oil and salt.  The full recipe and instructions may be found here: MARINADE.

Is Mexican skirt steak the same as authentic carne asada ?

Yes, most typically the cut of steak that is used for a traditional carne asada dinner is skirt steak.  Although, flank steak carne asada is also common.

Can you make this recipe as a slow cooker or crock pot?

No, this recipe cooking method is done on the stove top or grill and has a nice brown exterior crust and a tender pink interior, which will vary depending on how you like to eat your steak. 

Can you use this recipe for the famous traeger carne asada ? Or is there a best carne asada grill to use?

Yes, this recipe can easy be done on the Traeger grill by following the same instructions. Any grill will work great. Cooking carne asada on gas, wood, charcoal or the stove top will all provide great results.

Is there a carne asada sauce ?

No, the marinade and simple salt and pepper seasoning provides a lot of flavor. In this traditional recipe, the flavor of the steak on its own is appreciated without adding a sauce.

What is the best way to season carne asada ?

Salt and pepper each side when the steak is raw then submerge in the marinade and allow it to rest in the refrigerator over night.

What are the traditional carne asada spices ?

Traditionally just salt and pepper.  The bold flavors in the marinade come from the citrus, jalapeños, cilantro, lime, vinegar and olive oil. 

Thanks for checking out this carne dinner recipe! If you liked this one you may love some of my other favorite recipes such as caldo de pollo arroz (with rice!), ground beef picadillo or birria ramen.

This is a great recipe to try if you’re a fan perfectly grilled steak and Mexican flavors. Please rate or comment below and if you made any additions or alterations and want to let me in on your ideas for this recipe, I would love to hear about it!  If you would like to share or pin on Pinterest I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.

I hope you do try this Mexican dinner and throughly enjoy it as much as we have.  I’m pretty sure Mexican grilled steak may become one of your new favorite meals! 

Please rate or comment below and if you made any additions or alterations and want to let me in on your ideas for this recipe, I would love to hear about it!  If you would like to share or pin on Pinterest I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.