Carne Asada (A tribute to Rosa)
- Sage Of Thyme
- May 13
- 1 min read
Updated: May 21
Quick Notes:
I used a charcoal grill
My technique is that I’ll have a hot side with direct heat and the other side is for indirect heat. On the direct heat side, I sear the steak for about 1 to 2 minutes on each side, then move it over to the indirect heat to let it cook.
Meat temperatures
Use a meat thermometer so you know when to remove your steak. Remember that the meat will get a little bit hotter internally when resting so remove it just before getting to your desired internal temperature.
Rare: remove the steak from the grill when it reaches 115 to 120 degrees Fahrenheit.
Medium-Rare: remove the steak from the grill when it reaches 125 to 130 degrees Fahrenheit.
Medium: remove the steak from the grill when it reaches 135 to 140 degrees Fahrenheit.
Medium well: remove the steak from the grill when it reaches 145 to 150 degrees Fahrenheit.
Well-done: remove the steak from the grill when it reaches 155 to 160 degrees Fahrenheit.
Skirt steak versus flank steak
Skirt steak is from the cow's diaphragm, is longer, thinner, and more flavorful.
Flank steak is from the lower abdominal area, is wider, thicker, and will need more work to make sure it's tender.
1
Meat Temperatures
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Skirt steak versus Flank Steak
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
3
Charcoal grill (I used a charcoal grill but if you have a preferred way to cook your meat then use that)
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Add your steak to a big container.
2
Add the juice of the lemons, orange, and limes to the container with your steak.
3
Add your liquid aminos, garlic, cilantro, olive oil, and jalepenos to a blender and blend until everything is well incorporated. After blending pour this into the container with your steak.
4
Add your Modelo Negra beer.
5
In a separate bowl, whisk your chili powder, cumin, paprika, black pepper, oregano, and sugar.
6
Add this to the container with your steak.
7
Coat your steak with all of the ingredients making sure that everything is mixed evenly.
8
Cover and set in the fridge and let it marinate for:
Skirt steak: 1-4 hours
Flank steak: at least 3 hours
9
Using a charcoal grill (or cooking method of your choice), cook your steak (see the notes down below to view cooking temperatures and how I use my charcoal grill).
10
When your steak is cooked, set it on a plate, cover it, and let it rest for approximately 10 minutes.
11
Cut the steak against the grain.
12
Serve how you like.
Instructions
3 pounds of steak (skirt or flank)
Meat
Juice of 2 oranges
Juice of 2 lemons
Juice of 2 limes
1/2 cup of soy sauce or liquid aminos
4 minced garlic cloves
1 tablespoon of chili powder
1 tablespoon of ground cumin
1 tablespoon of ground smoked paprika
1 tablespoon ground black pepper
1 tablespoon of dried oregano
2 tablespoon of sugar (I used dark brown sugar)
1/2 cup of olive oil
1 bunch of cilantro roughly chopped
1/2 cup Jalepenos seeded and chopped
1 cup of Modelo Negra beer (or use your favorite beer for marinating
Marinade
Rosa's Carne Asada (Tribute recipe)
Recipe Creator
Sage of Thyme
Juicy, flavorful, and marinated to perfection—this carne asada recipe is my tribute to the unforgettable taste of my childhood. Inspired by my neighbor Rosa’s legendary cooking, this easy and mouthwatering recipe uses fresh citrus, beer, and bold spices to create carne asada so good, you’ll chase the flavor for years. Fire up the grill and make a memory you’ll never forget.
Servings :
12 Servings
Calories:
Prep Time
1 to 4 hours depending on your cut of meat and preference
Cooking Time
Depends on how you like your meat. Check the "quick notes" above
Rest Time
10 min (Very important to rest your meat)
Total Time
Approximately 2 to 7 hours
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