This classic Carne Asada recipe delivers the authentic taste of a Mexican barbecue right in your backyard. The key lies in the tangy marinade, featuring red wine vinegar, oil, and a blend of earthy herbs like sage and summer savory, which tenderizes the chuck steak while infusing it with deep, savory flavors. Grilled over medium-hot coals, the beef develops a delicious char while remaining juicy inside. Serve the thinly sliced meat with warm flour tortillas, paper-thin sliced onions, green chilies, and plenty of guacamole and salsa. It’s an interactive and festive meal perfect for weekend gatherings, family dinners, or any occasion where you want to share a hearty, flavorful feast. The combination of textures and the smoky aroma make this a crowd-pleaser that is simple enough for weeknights but special enough for guests.
Carne Asada
Description
This classic Carne Asada recipe delivers the authentic taste of a Mexican barbecue right in your backyard. The key lies in the tangy marinade, featuring red wine vinegar, oil, and a blend of earthy herbs like sage and summer savory, which tenderizes the chuck steak while infusing it with deep, savory flavors. Grilled over medium-hot coals, the beef develops a delicious char while remaining juicy inside. Serve the thinly sliced meat with warm flour tortillas, paper-thin sliced onions, green chilies, and plenty of guacamole and salsa. It&# 226;ÂÂs an interactive and festive meal perfect for weekend gatherings, family dinners, or any occasion where you want to share a hearty, flavorful feast. The combination of textures and the smoky aroma make this a crowd-pleaser that is simple enough for weeknights but special enough for guests.Ingredients
Directions
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Place the 1 1/2-pound chuck steak (or top round steak) in a large plastic bag or a non-metal baking dish.
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In a small bowl, combine the marinade ingredients: 1/4 cup red wine vinegar, 1/2 teaspoon salt, 2 tablespoons oil, 1/2 teaspoon dry mustard, 1 teaspoon sage leaves, 1/2 teaspoon paprika, and 1 teaspoon summer savory.
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Pour the marinade over the steak, turning it to ensure the meat is completely coated.
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Seal the bag or cover the dish and refrigerate for at least 6 hours, or preferably overnight, turning the steak once or twice during the marinating process.
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When ready to cook, drain the steak, reserving the marinade in a small saucepan.
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Add 2 tablespoons of steak sauce to the reserved marinade in the saucepan and blend well. Heat this mixture thoroughly on the stove to create the basting sauce.
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Prepare the grill with medium-hot coals. Place the steak on the grill, about 4 to 6 inches from the heat source.
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Grill the steak for 30 to 40 minutes, turning once and brushing occasionally with the heated basting sauce, until it reaches your desired doneness.
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Meanwhile, wrap 12 flour tortillas in foil and place them on the grill to warm through until steaming.
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Once warmed, wrap the tortillas in a cloth napkin or towel to keep them soft and warm.
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Remove the steak from the grill and let it rest briefly before cutting across the grain into thin slices.
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Spoon any remaining hot basting sauce over the sliced steak.
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Arrange the sliced steak, warm tortillas, paper-thin sliced onions, green chilies, softened butter, salsa, and guacamole on a large serving platter.
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To serve, spread butter on a tortilla, top with a portion of meat and your choice of vegetables and sauces, then roll up to eat.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 461.4kcal
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 11.4g58%
- Cholesterol 139.6mg47%
- Sodium 122.6mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 49.4g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
