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Carne Asada Recipe

Name: Boda | Authentic Mexican Restaurants Carne Asada Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ribeye steak, trimmed; 1 cups fresh lime juice; 0.25 cups orange juice; 2 tbs olive oil; 2 tbs soy sauce; 4 pcs garlic cloves, minced; 0.25 cups fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp ground black pepper; 1.5 tsp kosher salt; 3 cups green cabbage, thinly sliced; 0.5 pcs red onion, thinly sliced; 4 pcs radishes, thinly sliced; 0.5 pcs English cucumber, thinly sliced or julienned; 0.25 cups fresh cilantro leaves, chopped; 0.5 cups queso fresco, crumbled; 2 pcs lime wedges; 2 tbs hot sauce or salsa (optional); 1 tsp extra virgin olive oil (for vegetables); 0.5 tsp kosher salt (for vegetables); 0.25 tsp freshly ground black pepper (for vegetables); 6 pcs warm corn or flour tortillas; 2 cups rice (cooked); 1 cups refried beans or black beans (warmed)

Inspired by Boda | Authentic Mexican Restaurant

Time1h

Serves4

Sliced Ribeye, Cabbage, Onion, Radish, Cucumber, Queso Fresco and Cilantro

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Ingredients

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Marinated Ribeye (Carne Asada)

1 lb ribeye steak, trimmed

1 cups Fresh lime juice

1/4 cups Orange juice

2 tbs olive oil

2 tbs Aged soy sauce

4 pcs Garlic cloves, minced

1/4 cups Fresh cilantro, chopped

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp ground black pepper

1 1/2 tsp kosher salt

Fresh Vegetables & Toppings

3 cups green cabbage, thinly sliced

1/2 pcs Red onion, thinly sliced

4 pcs radishes, thinly sliced

1/2 pcs English cucumber, thinly sliced or julienned

1/4 cups fresh cilantro leaves, chopped

1/2 cups queso fresco, crumbled

2 pcs Lime wedges

2 tbs hot sauce or salsa (optional)

1 tsp extra virgin olive oil (for vegetables)

1/2 tsp kosher salt (for vegetables)

1/4 tsp freshly ground black pepper (for vegetables)

Optional Serving Components

6 pcs warm corn or flour tortillas

2 cups rice (cooked)

1 cups refried beans or black beans (warmed)

Method

Marinated Ribeye (Carne Asada)

Make the marinade

In a medium bowl whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, smoked paprika, black pepper and 1 1/2 tsp kosher salt until combined.

Marinate the steak

Place the ribeye in a shallow dish or resealable plastic bag. Pour the marinade over the steak, turning to coat thoroughly. Seal and refrigerate for at least 1 hour and up to 6 hours (avoid overnight to prevent texture changes from citrus).

Bring steak to room temperature

About 30 minutes before cooking, remove the steak from the refrigerator and let it sit, covered, at room temperature to ensure even cooking.

Preheat and cook

Preheat a heavy skillet or grill over high heat until very hot (cast-iron skillet, grill grates or plancha). Remove steak from marinade and pat dry with paper towels to promote a good sear. Lightly oil the grill or skillet. Sear the steak 3-4 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), longer if you prefer medium. Adjust time for steak thickness.

Rest and slice

Transfer cooked steak to a cutting board and let rest for 8-10 minutes. Slice thinly against the grain into bite-sized strips or thin slices suitable for tacos/plates.

Fresh Vegetables & Toppings

Prepare vegetables

While the steak marinates or rests, thinly slice the cabbage, red onion, radishes and cucumber. Place cabbage in a medium bowl; toss with 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Scatter the sliced onion, radish and cucumber so they’re ready to serve.

Cilantro & queso

Chop fresh cilantro leaves and crumble the queso fresco into a small bowl for easy plating.

Warm tortillas (if using)

Warm tortillas in a dry skillet for 20–30 seconds per side over medium-high heat, or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Assemble

Lay a few slices of carne asada on a plate or on a warmed tortilla. Top with a small handful of dressed cabbage, slices of radish, cucumber and red onion. Sprinkle with chopped cilantro and crumbled queso fresco. Add a squeeze of lime and hot sauce or salsa if desired.

Optional Serving Components

Serve the carne asada with warmed tortillas, rice and beans as desired. Offer lime wedges on the side and additional cilantro, cheese or hot sauce for guests to customize.