Why make this recipe
Grilled Mexican Steak, also known as Carne Asada, is a flavorful and satisfying dish that brings bold Mexican flavors to your table. It’s perfect for family gatherings, weekend barbecues, or simply a delicious dinner any night of the week. The marinated steak is juicy, tender, and easy to prepare, making it a great choice for both novice and experienced cooks. Plus, it’s versatile—enjoy it in tacos, on a salad, or just on its own!
How to make Grilled Mexican Steak (Carne Asada-Style)
Ingredients
- 1 1/2 lbs flank or skirt steak
- 3 tbsp olive oil
- 3 cloves garlic, minced
Directions
- In a bowl, mix the olive oil and minced garlic.
- Rub the mixture all over the steak and let it marinate for at least 30 minutes.
- Preheat the grill to high heat.
- Grill the steak for about 5-7 minutes on each side, or until it reaches your desired doneness.
- Remove from the grill and let it rest for a few minutes before slicing.
- Serve with tacos, bowls, or enjoy straight off the board.
How to serve Grilled Mexican Steak (Carne Asada-Style)
You can serve Grilled Mexican Steak in a variety of ways. Slice it thin and use it as a filling for tacos with your favorite toppings like salsa, guacamole, and cheese. It also works well in burrito bowls alongside rice and beans, or simply on a plate with grilled vegetables. Enjoy it in any way that makes your meal complete!
How to store Grilled Mexican Steak (Carne Asada-Style)
If you have leftovers, store the sliced steak in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze it for longer storage. Just make sure it’s tightly wrapped to prevent freezer burn. When you’re ready to eat, reheat it gently on the stove or in the microwave.
Tips to make Grilled Mexican Steak (Carne Asada-Style)
- For extra flavor, let the steak marinate for several hours or even overnight in the fridge.
- Use a meat thermometer to check for doneness; aim for 130°F for medium-rare or 145°F for medium.
- Let the steak rest for a few minutes after grilling to let the juices redistribute for a more tender bite.
Variation
You can add spices like cumin or chili powder to the olive oil and garlic mix for an extra kick. Another variation is to use different cuts of beef, such as ribeye or sirloin, if you prefer.
FAQs
1. Can I use a different type of meat?
Yes, you can substitute flank or skirt steak with other cuts like ribeye or sirloin, but keep in mind that cooking times may vary.
2. How do I know when the steak is done?
Use a meat thermometer to check the internal temperature. 130°F is for medium-rare, and 145°F is for medium.
3. Can I grill this steak indoors?
If you don’t have an outdoor grill, you can use a grill pan on the stove or a broiler in your oven. Just adjust the cooking time as needed.