on Apr 05, 2023, Updated Jul 07, 2023 In Latin cuisine, the term carne asada translates to grilled meat. The word “carne” translates to meat and “asada” means grilled. Carne asada is typically beef that has been long marinated, grilled, and served sliced in thin strips as a main course or used as a filling to burritos, tacos, etc. By all means, this is NOT a traditional recipe but it is inspired by the Latin (Mexican) culture. If, like me, you do not care for cilantro, feel free to use fresh parsley instead. You can use many steak cuts for this recipe: flank steak, skirt steak, or flat-iron steak. I used flat-iron steak as it has more marbling (fat that keeps the meat moist and flavorful). The key to getting these cuts of meat tender and juicy is: a long marination time, not cooking it above medium-rare (even medium), and slicing it thinly against the grain. These cuts of meat tend to be more tough so it’s important to follow these few steps to improve the texture. If you’re interested in reading about the differences between all of these steaks, please check this article out: What’s the Difference Between Skirt, Flank, Hanger, and Flat Iron Steaks? Carne asada is traditionally made with flank steak, so feel free to adjust if desired. PRO TIP: When cutting the meat, be sure to cut against the grain. It’s very easy to see the grain running through the meat (looks like lines). Do not cut parallel to these lines, always cut perpendicular to them. This will prevent the meat from being chewy. I cut my steak a lot thicker but I RECOMMEND thin strips for best results.
