{ recipe } Did someone say carne asada?

I've grown up eating carne asada. I haven't a clue what dad's yummy recipe is exactly but over the years I've come to make my own version and it's always been a hit.

Yesterday, I posted a photo of my carne asada taco I shot for an upcoming food story. Then I got a comment from celestial asking about the ingredients. Instead of answering in a comment, I thought I'd make my recipe its own post. So here you go... Enjoy!

Carne Asada 

1/2 cp olive oil
2 limes, juiced
1 lemon, juiced
1 orange, juiced
1/2 bunch cilantro, finely chopped
1 tb ground cumin
2 tbs mexican oregano, hand crushed (i put in my palms and rub my hands together over bowl)
2 tb california chile powder
1 jalapeƱo pepper, seeded and minced
4 cloves of garlic, minced
1 tsp kosher salt, or to taste
1/2 tsp ground black pepper, or to taste
2 tbs white vinegar
2 tbs tequila (optional, but i like the added layer of flavor)

2 lbs flank or skirt steak
1 onion, sliced
2 avocados, cubed
1/2 bunch cilantro, stems removed and leaves chopped
1 - 2 dozen corn tortillas

Combine the marinade ingredients and mix well. Place the steak in a large ziplock baggie. Pour in the marinade and let  marinate in the refrigerator for at least 5 hours (but it's tastier if you double that time).

Remove steak from refrigerator 15- 20 minutes before grilling so that it comes up to room temperature (Straight from the fridge to grill will cause the steak to stick to the grill). 

Grill on high heat for 5 -6 minutes on each side. Remove and let stand 5 minutes. 

Warm tortillas over the hot grill or on the stove top. Chop steak. Take a tortilla, add steak, cubed avocado, chopped cilantro leaves, onion slices and enjoy!


  1. Just want to say that I lololololooooove this recipe. I recently moved from San Francisco to Southern Oregon, so I have to make most of the food I used to take for granted myself. This combined with your Roasted Salsa Verde is tops!

    I also just planted some Purple tomatillos, so next spring I might make some salsa...purpureo?
    Thanks! I love your stuff!

  2. Having made this a few times now, I should comment that I get a better result with a 45-90 minute marinade at room temp., and the steak is more moist in the end. When I marinate for 12-24hrs, the high acidity from the fruit juice AND the alcohol starts to cook the meat. My experience, anyway! :)

    1. Thank you! I've had the same with thinner cuts... so I'm updating. Appreciate the feedback!


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