Carne asada – Mexican grilled beef Recipe
Carne asada is thinly sliced, marinated beef grilled over high heat, very popular at family gatherings in Mexico. The meat is juicy, fragrant with lime, garlic and cumin, and has slightly charred, smoky bits around the edges. It’s a bit like our classic grilled pork neck, just in a more citrusy, cilantro-forward version.
Carne asada is the essence of Mexican “asado” – thinly sliced, citrus-marinated meat that hits the grill at every big family gathering. Juicy beef scented with lime, orange, cumin and garlic, with pleasantly smoky, slightly charred edges like from the best campfire. It’s a dish that combines the feel of a Polish backyard grill with the intense, fresh aromatics of northern Mexican cooking.
Chef's tips
The key is a very hot grill – if the grate is only warm, the meat will release its juices and start to stew instead of sear. Don’t marinate thin slices of beef too long in a very acidic marinade (a maximum of 4 hours in the fridge), because the acid will start to “cook” the meat and make it stringy. After grilling always give the steaks a few minutes to rest on a board and slice them against the grain – the difference in tenderness is huge, which you especially appreciate when you’re feeding a larger group of friends.
How to serve
Serve carne asada with warm tortillas, quick tomato salsa and a bowl of guacamole – everyone can build their own taco, which works brilliantly for terrace grill evenings. As sides, grilled corn, red cabbage slaw or a simple salad with lime dressing are great. To drink, choose a light red wine, a cold lager-style beer or a refreshing michelada if you want to stay in the Mexican vibe.
Ingredients
- steak beef e.g. ribeye or sirloin, cut into thin slices about 1 cm thick - 800 g
- lime juice freshly squeezed - 3 tablespoons
- orange juice freshly squeezed or 100% juice - 3 tablespoons
- vegetable oil plus a little for brushing the grill grate - 3 tablespoons
- garlic finely chopped or grated - 3 cloves
- ground cumin - 1 teaspoon
- dried oregano Mexican if possible, but regular is fine - 1 teaspoon
- sweet paprika smoked paprika works well for a smoky aroma - 1 teaspoon
- chili powder optional, for heat - 0.5 teaspoons
- salt plus more for seasoning after grilling - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- fresh cilantro chopped, for serving - 3 tablespoons
- lime cut into wedges for serving - 1 piece
Preparation
- Slice the beef into thin pieces if it isn’t already. Gently pound each slice through plastic wrap to even out the thickness to about 1 cm.
- In a large bowl, mix together the lime juice, orange juice, oil, garlic, cumin, oregano, sweet paprika, chili powder, salt and pepper.
- Add the beef slices to the marinade, coating each piece thoroughly. Cover and set aside for at least 20 minutes at room temperature or up to 4 hours in the fridge.
- Heat an outdoor grill or grill pan over high heat. Lightly brush the grate or pan with oil so the meat doesn’t stick.
- Remove the meat from the marinade and let the excess liquid drip off. Don’t wipe it completely – a thin layer of marinade should remain.
- Place the beef slices on the very hot grill or pan. Grill for 2–3 minutes per side, until clear grill marks appear and the meat is pink in the center (for medium). Thinner pieces may need only 1.5–2 minutes.
- Transfer the meat to a cutting board and let it rest for 5 minutes so the juices redistribute evenly.
- Slice the beef into thin strips against the grain. Sprinkle with fresh cilantro and serve with lime wedges for squeezing over the top.
Storage
Store cooled grilled beef in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot pan or in the oven, just until warmed through, so it doesn’t dry out. Leftovers are perfect for tacos, burritos or salads the next day.
