How to Make Carne Asada | Ep. 1272

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast offers a more economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Prepare the marinade a day before grilling for best flavor.

Finely chop 1 piece of garlic, 1/4 of a jalapeno (without seeds), and a handful of fresh cilantro using a food processor.

Add the remaining jalapeno to the bowl with the steak for marinating.

In a bowl, combine the chopped garlic, jalapeno, and cilantro with soy sauce, white distilled vinegar, lime juice (a couple tablespoons), olive oil, dried oregano, cumin, and a small pinch of salt.

Place the skirt steak in a resealable plastic bag or bowl, ensuring it is submerged in the marinade.

Cover and refrigerate the steak for at least 4 hours, preferably longer for maximum flavor.

Prepare vegetables for grilling: cut onion into thick slices, halve poblanos, bell peppers, and jalapenos.

Grill the steak for a couple of minutes on each side until cooked to desired doneness (about 6-7 minutes for thicker cuts).

Grill the vegetables alongside the steak until charred and tender.

Grill corn tortillas until warmed and slightly charred, then cover to keep warm and prevent drying out.

Let the steak rest for the same amount of time it was cooked before slicing against the grain.

Serve the carne asada with grilled vegetables, avocado, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary