Stovetop Carne Asada

I got the grill fired up again tonight, because apparently I have a personal rule that steak-like things do not belong on the stovetop. This recipe calls for cooking it inside, but y’all know that wasn’t happening.  If I’m making steak, it’s going on the grill.

The real reason I picked this recipe was the marinade. I used to watch Simply Mama Cooks on YouTube, where she made all kinds of authentic Mexican dishes. For some reason, she eventually stopped making cooking videos, but I remembered seeing this recipe a while back and knew I wanted to give it a try. Carne Asada is one of my favorites, so it didn’t take much convincing.

I went with flank steak and let it hang out in the marinade for about 3 hours. There’s a whole lot of citrus going on here, so I didn’t want to push the marinating time too far. And I’m glad I didn’t—the steak had plenty of flavor.

This is a really good marinade and one I’d happily make again. Assuming, of course, I remember where I put the recipe.

Stovetop Carne Asada

Recipe from Simply Mama Cooks

Serves 4

• 1/2 c low sodium soy sauce
• 1/4 c fresh juice of orange
• 1/4 c fresh juice of lime
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp sugar
• 1/2 tsp black pepper
• 1 small onion, cut into rings
• 4 cloves garlic, chopped
• 2 1/2 lb beef skirt steak or flank steak

In a bowl, combine soy sauce, orange, lime, all dried spices and sugar. Mix well to combine. 

In a large plastic bag, combine steak, onion rings and garlic with the marinade. 

Marinate in the fridge 2-3 hours. Remove the marinated meat and set on the counter 15 to 20 minutes before cooking to remove the chill. 

Preheat your pan on medium high heat until the pan is hot. Sear meat on each side for 2-3 minutes. cook time will vary depending on the desired doneness your prefer. 

Once meat is cooked, remove from the skillet and set aside (cover in foil). Rest for 10 minutes, slice and serve.

Carne Asada Tacos (104 of 150)

I've made several carne asada street tacos in my day. To date, this has been my favorite. It's lead ends today! 

That's right, this recipe was so delicious that I swear it came from a restaurant. The key, thin skirt steak! I specifically asked the butcher for thin skirt steak this time. The recipe doesn't call for it, but I noted that restaurant carne asada is always thin. Thinner than flank steak, which is what most carne asada recipes use. 

When I saw skirt steak on this ingredient list, I figured why not as for it to be thin. I literally told the butcher I was making carne asada when he asked "how thin?" and he cut it perfectly. (BTW, befriend the butcher in your favorite grocery store. They can usually give you inside scoop on cuts and are always happy to cut something special.)

I served this along side the traditional onion, cilantro, lime salsa. I'll be burping onions all night, but it was worth every bite.

I marinaded it for 6 hours. The steak can take it and I think that's the reason this one was so damn yummy.

Carne Asada Tacos

Recipe from Baking Mischief

Serves 4

Carne Asada Marinade

• 1 1/2 to 2 pounds skirt, flank, or flap steak
• 1/2 c orange juice bottled is fine
• 1/2 c soy sauce low-sodium is fine
• 1/4 c lemon juice bottled is fine
• 1/4 c olive oil
• 2 T lime juice bottled is fine
• 2 cloves garlic pressed or diced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp black pepper
• 1/4 tsp ground chipotle chili pepper OR 1 tsp finely chopped canned chipotle pepper, optional
• 1/2 bunch fresh cilantro chopped about 3/4 cup very loosely packed

Tacos

• 1/2 red onion sliced into 1/4-inch rounds (do not separate the layers)
• 1 medium avocado sliced
• 8 taco-size tortillas flour or corn are fine
• 1/2 bunch chopped cilantro for topping
• 2 limes quartered, optional for topping

Carne Asada Marinade

Place steak in a gallon plastic bag or shallow container for marinating. In a liquid measuring cup or medium bowl, stir together all marinade ingredients and pour marinade over the steak. Place in the refrigerator and marinate for at least 4 hours, preferably overnight, flipping the meat halfway through.

Carne Asada and Onions

Adjust the top rack in your oven so it’s about 4 inches from the broiler and heat broiler on high. Transfer meat to a foil-lined heavy-duty baking sheet or broiler pan. Place onion rounds around the meat on the baking tray wherever they will fit.

Broil for 4 to 6 minutes per side (flip both the meat and the onion rounds), until an instant-read thermometer inserted into the thickest part of the steak reads 135°F for medium-rare, 145°F for medium.

If onions have not yet reached your desired level of doneness, you can transfer the meat to a cutting board and return onions to the oven. Once onions are done, slice the rounds in half, separate the slices, and toss them in the pan juices. Allow the meat to rest for 5 minutes before slicing across the grain into strips.

Assemble Tacos

Gently warm tortillas by placing them on a plate and covering the stack with a damp paper towel. Microwave until heated through, about 30 seconds to 1 minute.

Top warmed tortillas with sliced carne asada, onions, sliced avocado and cilantro. If desired, add a squeeze of lime juice, and enjoy!

Charro Beans (79 of 150)

Photo from Lemon 
Tree Dwelling

Tonight was Sunday Dinner. The theme was Burrito Bowls. Everyone brought something to add to the bowls. I made the Carne Asada from this taco recipe. And the chicken from this recipe.  On top of that I did these Charro Beans.

The flavor combination of these beans is amazing. They are so delicious and so much better than refried beans. They were a nice addition to the burrito bowls. 

Charro beans should not be confused with Borracho Beans. That said the only real difference is Borracho beans have beer in them. And are also delicious. 

I'm not sure why, but I didn't include the ham and bacon in my recipe. I had two types of chorizo I used and thought that would be enough pork. I think it turned out good. I'd make these again in a heart beat. 

Charro Beans

Recipe from Lemon Tree Dwelling

Serves 12

• 4 (15 ounce) cans pinto beans, undrained
• 6 slices bacon
• 7 ounces chorizo sausage
• 1 c diced ham steak
• 2 roma tomatoes, diced
• 1 small yellow onion, diced
• 1/2 c cilantro, chopped
• 1 jalapeño, minced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp dried oregano

Prepare the vegetables by dicing the onions, tomatoes, and cilantro and mincing the jalapeño and garlic. Prepare the meats by dicing the ham and bacon.

Add the diced bacon, along with the chorizo, to a large skillet. Cook over medium-high heat, crumbling the chorizo as you go, until the bacon is crispy.

Add in the prepared onions, garlic, and ham. Cook, stirring regularly, until the onions are translucent.

Add in the remaining ingredients, including the liquid from the beans, and simmer uncovered 15-20 minutes. Garnish with additional fresh cilantro as desired.

Chipotle-Lime Flank Steak Street Tacos (76 of 150)

Happy Mother's Day every one. I didn't make my Mom's favorite meal (chicken fried steak) cuz it's too damn hot. I opted for my favorite meal, street tacos (or any taco). Plus it had the added bonus of using the grill instead of the stove on this extraordinary hot day.

I couldn't find flank steak for this marinade. I know. You'd think you could find it anywhere. I shop so early in the morning I suspect they just hadn't restocked from the day before. So I grabbed some thin cut sirloin steaks. My train of thought was how thin carne asada steaks are when you get that at a Mexican restaurant. I'm not convinced this was the best choice of meat. I think it would have been WAY better with flank steak. 

My store does finally have small corn street taco tortillas though. I've been experimenting with how to get these soft without getting them crisp. I did some research and I think I've found the answer. 

Last time I made street tacos with corn tortillas, I heated them on the grill. It worked OK, but I had to nuke them to get them softer. So this time I took a page from my mom's cookbook of how she made her enchiladas. AND Simply Mama Cooks does this as well... I dipped them in a little hot oil. I put about 3 T of veggie oil on a griddle on the stove. I ran the tortilla on both sides through the hot oil. THEN I popped them on the grill to get some charring. Perfection. That is the answer. 

The meat needed more salt. I didn't put enough into the marinade I don't think. If I made these again, I'd salt the steaks before I grilled them. 

Chipotle-Lime Flank Steak Street Tacos

Recipe from Butter Your Biscuits

Serves 4

Marinade

• 2 lbs flank steak
• Juice of 4 limes
• 4 chipotle peppers diced plus 2 tablespoons adobo sauce
• 1/2 c chopped cilantro
• 1 tsp salt
• 1/4 c olive oil
• 4 garlic cloves diced

Pica de Gallo

• 1/2 c diced red onions
• 1 jalapeño pepper, seeded and diced
• 3 Roma tomatoes diced
• 3/4 c chopped cilantro
• juice of 2 limes
• 1 1/2 tsp salt
• corn tortillas or flour tortillas
• Cotija cheese

In a small bowl add lime juice, chipotles and adobo sauce, salt, garlic, cilantro and olive oil mix until combined. in a large Ziplock bag add flank steak and pour marinade in. Refrigerate for 4-8 hours. [JennW Note: I marinaded mine for 5.5 hours]

Heat the grill on high. Remove the steak from marinade and place it on the hot grill for about 4-5 minutes then flip and cook another 4-5 minutes for medium rare. Or until desired doneness. [JennW Note: You're gonna want to get the steak out 30 minutes before to let it come to room temperature before grilling.]

Let steak rest 10-15 minutes. Then slice in thin slices against the grain.

Pica de gallo

Combine onions, jalapeños, tomatoes and chopped cilantro in a large bowl. Squeeze in the juice of 2 limes and add the salt. Mix until combined Add more salt to taste

Chicken Tacos (73 of 150)

One of my fondest memories of living in Guadalajara are the street tacos. Literally buying tacos on the street by a sketchy looking vendor who's tacos are the best I had ever tasted. I look back on those days and shake my head in disgust. Who knows what meat we were eating? Or how clean the making of the tacos were? We didn't care. They were delicious. 

I've tried for years to duplicate that flavor. I finally found a restaurant that has come close with their carne asada tacos, Taqueiria El Rinconcito. I'm not a huge fan of their chicken street tacos, thus me being on the search for good taco street tacos. 

The ones I made here were THE BOMB. They made the favorites list. 

This recipe was good, and very well could make the favorites list, maybe. I'm still thinking the others were better. 

This has seasoned, grilled chicken marinated in traditional flavors and seasonings. It didn't exactly make me feel like I was standing on a gritty corner in Guadalajara forking over a couple of pesos for some greasy street tacos with questionable meat, but they were good. 

I especially appreciated the grilling of the chicken instead of pan frying. Though pan frying does allow from crispier sides of the chicken, still, it's hot out so the grill must be on. 

Chicken Tacos

Recipe from Amanda's Cookin

Serves 5

• 1.5 pound boneless skinless chicken thighs
• 20 mini white corn tortillas
• Fresh limes cut into wedges (2 wedges per person)
• For the Marinade:
• 4 T orange juice
• 2 T apple cider vinegar
• 1 1/2 T lime juice
• 3 cloves garlic minced
• 1 1/2 T ancho chili powder or chipotle chili powder
• 2 tsp dried oregano leaves
• 2 tsp paprika
• 1/4 tsp ground cinnamon
• 1 tsp salt
• freshly ground black pepper

Combine all marinade ingredients in a large Ziplock bag.

Add chicken thighs and refrigerate for at least 1 hour or up to overnight.

Preheat grill over medium-high heat. Oil the grill with canola oil (wad up some paper towel, add some oil, and rub grates using tongs to hold the paper towel).

Remove chicken from the marinade and gently dab off excess liquid with paper towel.

Place chicken on hot grill.

Makes 10 tacos

Cook for about 4-5 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).

Transfer to a cutting board and tent with foil. Allow to rest for 5 minutes before chopping into bite-sized pieces.

Warm tortillas in a skillet. Layer two warmed mini corn tortillas together.

Top with chopped chicken and your choice of toppings. Serve with fresh lime wedges.

Carne Asada Burrito Bowls (29 of 150)

Bowl shows two portions

When ever I go to a Mexican restaurant I order one of two things: Chili Colorado or Carne Asada. I rarely branch out from those two meals. I've tried many a Carne Asada recipes and each one is never quite like what you get in a restaurant. I've given up that dream for the most part. 

This recipe for a bowl isn't exactly low carb. But I was watched it all week and I felt this was ok. I need to be able to eat carbs, and I have to learn to live with them. I was careful with my portions and am ok with this choice. 

The great thing about this recipe is it's excellent for meal prep. I made enough for at least two more lunches. Each one has less rice and beans then dinner did, but more meat. I can't wait. 

I didn't make the cilantro lime rice. I just made the Trader Joe's frozen basmati rice. It's simple and is enough for three servings. I think in hindsight the cilantro and lime would have boosted the flavor. Next time. 

Carne Asada Burrito Bowls

Recipe from Baking Mischief

Serves 4

Carne Asada

• 1/2 c orange juice bottled is fine
• 1/2 c soy sauce low-sodium is fine
• 1/4 c lemon juice bottled is fine
• 1/4 c olive oil
• 2 T lime juice bottled is fine
• 2 cloves garlic pressed or diced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp black pepper
• 1/4 tsp ground chipotle chili pepper OR 1 tsp finely chopped canned chipotle pepper optional
• 1/2 bunch fresh cilantro chopped about 3/4-1 cup very loosely packed
• 1 1/2 pounds skirt, flank, or flap steak

Rice

• 1 1/2 to 2 c chicken broth
• 1 c long-grain or extra-long-grain rice
• 1 lime zested and juiced keep juice and zest separated
• 1 T (14g) butter
• 1/4 tsp salt
• 1/4 c chopped loosely packed cilantro divided

Burrito Bowls

• 1 15-ounce can black beans drained
• 1 15-ounce can corn drained
• 1/2 c shredded Mexican-blend cheese
• 1 large tomato diced
• 1/2 c guacamole
• 1/4 c sour cream

Carne Asada Marinade

Stir together all marinade ingredients. Place meat in a gallon plastic bag or large container and pour marinade over the meat. Marinate for at least 4 hours, up to about 24*, flipping the meat once halfway through.

Cilantro Lime Rice

In a saucepan or rice cooker, cook rice according to package instructions, replacing the water with chicken broth and adding lime juice, butter, and salt when you add the rice.*

After rice has finished cooking, stir in half of the lime zest and cilantro. Taste and add more lime and cilantro to taste.

Burrito Bowls

Adjust top oven rack so it is about 4 inches from the heating element. Heat broiler on high and place meat on a foil-lined heavy-duty baking sheet or broiler pan. Broil for 4 to 6 minutes per side, until done or an instant-read thermometer reads 135°F for medium-rare, 145°F for medium.

Allow meat to rest for 5 to 10 minutes while you heat the rest of your burrito bowl ingredients. Slice carne asada across the grain into strips.

Divide cilantro rice between bowls or food prep containers. Top rice with meat and the rest of your burrito bowl toppings. Serve and enjoy.

Carne Asada Marinade (27 of 150)

Carne asada recipes are a dime a dozen. Every cooking blog I follow seems to have one or two. I, myself, have 9 recipes that involve carne asada in some way. 

I am always looking for that perfect carne asada recipe that makes it taste like it does in the restaurant. And I'm starting to think it's like the DoDo Bird...it doesn't exist.

It hit me tonight that instead of trying to find "THE" recipe, just keep going out for carne asada and be happy when you do. 

That being said, I'm still going to make these recipes because you never know. 

This recipe was easy and delicious. I used tritip because that's what I had in the freezer. I cut it in cubes and skewered it. I did add salt to the recipe because I used low sodium soy sauce and sometimes it needs a little something. 

I marinaded the beef for 3 hours and I feel like that was the right amount of time. 

 Carne Asada Marinade

Recipe from Baking Mischief

Serves 4

Marinade

• 1/2 c orange juice bottled is fine
• 1/2 c soy sauce low-sodium is fine
• 1/4 c lemon juice bottled is fine
• 1/4 c olive oil
• 2 T lime juice bottled is fine
• 2 cloves garlic pressed or diced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp black pepper
• 1/4 tsp ground chipotle chili pepper OR 1 tsp finely chopped, canned chipotle pepper optional
• 1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed

Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.

Heat grill to medium-high heat and cook to your desired doneness.

Carne Asada Street Tacos (Recipe 106 of 150)

Y'all...this recipe is unbelievably delicious. I'm searched for years for a decent carne asada recipe that had flavor and so far all of them have fallen short. This recipe is off the charts delicious. It's being added to the 2022 Favorites. 

I used a flank steak and marinated it for 5 hours in the fridge. Flipping it every now and then. Grilled it to medium rare, then sliced it and "chunked" it. Along side I served this with the traditional onion, cilantro and lime salsa. Now I have onion breath, but it was totally worth it. 

It's hard to explain why this recipe was so much better than all the others. The combo of seasonings in the rub really added to it I think. Along with making a paste with the remaining seasoning mix and olive oil. That really took it up a notch. 

Make this recipe! You won't be disappointed. 

Carne Asada Street Tacos

Recipe from Carlsbad Cravings

Serves 6

SPICE MIX

• 1 T ground cumin
• 1 T garlic powder
• 2 tsp EACH smoked paprika, chili powder
• 1 tsp EACH salt, onion powder, ground coriander
• 1/2 tsp EACH pepper, cayenne pepper

MARINADE

• 1 ½ – 2 pounds flank steak pounded to an even thin thickness
• 1/4 c reduced sodium soy sauce
• 1/4 c orange juice
• 2 T lime juice
• 2 T olive oil
• 1 T brown sugar
• 1 tsp liquid smoke

Jenn's side pico:

• 1/2 onion (I used a sweet onion)
• 2-3 T of cilantro chopped
• juice of one lime
• Mix this together and let it sit for an hour or so.

Make Spice Mix seasonings by whisking together ingredients. Set aside.

Combine the marinade Ingredients, whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and marinade into a zip loc back, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).

When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.

Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. 

Grease and preheat outdoor grill to high heat. Add steak and turn down to medium-high. Grill steak to your desired doneness.

Remove steak and let rest 10 minutes before chopping into small pieces. This is vitally important so you keep all the yummy juices in the steak and not on your cutting board.

Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable.

Assemble Street Tacos by layering warmed tortillas (Usually small corn tortillas) with carne asada steak and pico. Serve with optional lime wedges and hot sauce.

Carne Asada Tacos (Recipe 88 of 125)

I am a lover of Mexican food. Guaranteed that I'll order either carne asada or chili colorado when at a Mexican restaurant. Carne asada is my litmos test to see how good the restaurant is. I've never found a great recipe to duplicate what you get in a restaurant. And this one, while good, wasn't what I was looking for either. 

I chopped up a white onion (did you know if you cut an onion in half and place the cut side into cold water you take out all the acid and "hotness" from the onion and are left with just the flavor?) and some cilantro to use as my topping.

I won't make this one again. I'll continue my search for a GREAT carne asada recipe. 

Carne Asada Tacos

Recipe from Gimmesomeoven.com

Serves 4

1 1/2 to 2 pounds flank steak

5 garlic cloves, minced

1 lime, juiced

1 orange, juiced

1 jalapeño, cored and finely minced (optional)

1/2 cup finely-chopped fresh cilantro

1/4 cup avocado oil (or olive oil)

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

coarse sea salt and black pepper, to taste

12 to 16 corn tortillas, homemade or store-bought

toppings: chopped white onion, chopped fresh cilantro, salsa (red, green or pico de gallo), crumbled queso fresco, sour cream, sliced radishes, sliced jalapeños

Make the marinade. In a medium mixing bowl, whisk together the garlic, lime juice, orange juice, jalapeño (if using), cilantro, oil, chili powder, cumin and oregano until combined.

Marinate the steak. Place the flank steak in a shallow baking dish, pour the marinade evenly over the steak, and toss the steak until it is evenly coated in the marinade.  (Alternately, you can combine the steak and marinade in a large Ziplock or Stasher bag and toss to coat.)  Cover and refrigerate for 2 to 4 hours to marinate.

Bring the steak back to room temperature. Remove the dish from the refrigerator, lift the steak out of the marinade and transfer it to a clean plate. Season each side with a few generous pinches of salt and pepper, then let the steak rest for 30 minutes or until it reaches room temperature.

Cook the steak. Heat an outdoor grill or indoor grill pan (or cast-iron skillet or griddle) to high heat.  Cook the steak for 5-7 minutes per side — resisting the urge to move the steak as it cooks so that it can sear properly — until it reaches your desired level of doneness.  

Assemble the tacos. Once the carne asada is cooked and has rested for at least 10 minutes, slice or dice the steak into bite-sized pieces. Fill each corn tortilla with your desired amount of steak and toppings.

Serve. Then serve up the tacos immediately and enjoy!

Carne Asada

Forever in search of the best carne asada recipe. This one is pretty close. I double cooked it. Once on the grill, then reheated it in a hot skillet with onions. Popped that in some tortillas...and voila. Yummy town.

Carne Asada

Recipe from CafeDelites

Photo from CafeDelites...cuz her photos
are awesome!

Serves: 4

1/4 c fresh squeezed lime juice (about 3 limes)

2 T olive oil

4 cloves garlic, minced

2 tsp ground cumin

1 tsp ground oregano

1 tsp garlic powder

1 1/2 tsp salt

1/2 tsp cracked black pepper

1 pound skirt or flank steak

Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container).

Refrigerate for 2 hours or overnight.

Heat barbecue (or grill) on high heat. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling. Remove the flank steak from the marinade, and discard excess marinade. Grill for 5-7 minutes per side, or until desired doneness is reached.

Transfer to a plate and allow to rest for 5-10 minutes.

To serve, slice against the grain into thin strips.

Authentic Carne Asada

Another old recipe that wasn't posted to the blog. I love carne asada. It's one of my all time favorites and I order it in almost any/all Mexican restaurant.  When I lived in Mexico there was something about the citrus flavor that really hit my happy button.

The one note I saw I added was to not allow it to marinade for 2 hours or overnight. The citrus starts to cook the meat and it gets a weird texture to me. I marinaded it for about an hour.

Authentic Carne Asada
Recipe from Thestayathomechef.com

2 limes, juiced
4 cloves garlic, crushed
½ c orange juice
1 c chopped fresh cilantro
½ tsp salt
¼ tsp black pepper
¼ c olive oil
1 jalapeno, minced
2 T white vinegar
1 (2 pound) flank steak

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.

Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

Heat an outdoor grill to high heat.

Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.