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Carne Asada Recipe

Name: El Potro Mexican Restaurants Carne Asada Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs thin sirloin steak (flank or skirt may be substituted); 1 cups fresh lime juice; 0.25 cups orange juice; 4 tbs garlic cloves, minced; 0.25 cups olive oil; 2 tbs soy sauce or Worcestershire sauce; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp ground black pepper; 2 tsp kosher salt; 1 large yellow or white onion, thinly sliced; 0.25 cups fresh cilantro, chopped; 2 cups refried beans (canned or homemade); 2 cups cooked Spanish rice or white rice; 2 cups shredded lettuce; 1 cups diced tomatoes; 0.5 cups diced white onion; 1 cups guacamole; 0.25 cups pickled jalapeños; 4 to taste fresh lime wedges; 8 each flour or corn tortillas; 2 tbs vegetable oil or butter for tortillas

Inspired by El Potro Mexican Restaurant

Time1h

Serves4

Thin sirloin steak grilled with onions in its juices. Served with refried beans, rice, lettuce, tomatoes, onions, guacamole, pickled jalapeño, and tortillas. Cooked to order.

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Ingredients

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Steak & Marinade

2 lbs thin sirloin steak (flank or skirt may be substituted)

1 cups Fresh lime juice

1/4 cups Orange juice

4 tbs Garlic cloves, minced

1/4 cups olive oil

2 tbs soy sauce or Worcestershire sauce

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp ground black pepper

2 tsp kosher salt

1 large yellow or white onion, thinly sliced

1/4 cups Fresh cilantro, chopped

Sides & Garnishes

2 cups refried beans (canned or homemade)

2 cups cooked Spanish rice or white rice

2 cups shredded lettuce

1 cups Diced Tomatoes

1/2 cups diced white onion

1 cups Guacamole

1/4 cups pickled jalapeños

4 to taste fresh lime wedges

8 each flour or corn tortillas

2 tbs vegetable oil or butter for tortillas

Method

Steak & Marinade

Prepare marinade

In a shallow dish or large resealable bag, combine lime juice, orange juice, minced garlic, olive oil, soy sauce (or Worcestershire), ground cumin, dried oregano, black pepper, and 1 teaspoon kosher salt. Whisk until blended.

Marinate steak

Trim excess fat from the sirloin and, if very thick, slice into 1/2-inch thick strips across the grain for faster cooking. Add steak and sliced onion to the marinade, turning to coat. Refrigerate, covered, for 30 minutes to 2 hours (no more than 4 hours to prevent texture change). If short on time, marinate at room temperature for 30 minutes.

Bring to room temperature

Remove steak from refrigerator 20–30 minutes before cooking to take the chill off and allow more even cooking. Reserve marinade and onions.

Preheat grill/pan

Preheat a grill or heavy cast-iron skillet to high (450–500°F / very hot). Lightly oil the grates or add a tablespoon of oil to the pan and heat until shimmering.

Season and sear

Pat the steak strips lightly with paper towel to remove excess marinade (retain onions and juices). Sprinkle remaining 1 teaspoon kosher salt over both sides of the steak. Place steak on the hot grill or skillet in a single layer, do not crowd. Sear 2–3 minutes per side for medium-rare depending on thickness (internal temp ~130–135°F), or 3–4 minutes per side for medium. Avoid overcooking; carne asada is best slightly pink.

Cook onions with juices

During the last 2–3 minutes of cooking, push steak to one side and add the marinated sliced onions and a couple tablespoons of the reserved marinade (do not add raw marinade that contacted raw meat to a pan you plan to serve from unless you bring it to a boil). Sauté until onions are softened and slightly charred, using steak juices to baste.

Rest and slice

Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain into bite-sized strips. Mix sliced steak with the cooked onions and any pan juices. Sprinkle chopped cilantro over the top.

Sides & Assembly

Warm refried beans

Heat refried beans in a small saucepan over medium-low heat, stirring occasionally, until hot. If too thick, stir in 1–2 tablespoons of water or broth to loosen. Taste and season with a pinch of salt if needed.

Heat rice

Reheat cooked rice gently in a microwave or in a saucepan with a splash of water, covered, until piping hot (about 3–5 minutes).

Prepare guacamole and veggies

If making guacamole fresh, mash 2 ripe avocados with a pinch of salt, lime juice, and chopped cilantro to make about 1 cup. Dice tomatoes and onion; toss lightly or keep separate for plating.

Warm tortillas

Warm tortillas on the hot grill or in a skillet 20–30 seconds per side until pliable and lightly charred. Brush lightly with vegetable oil or butter if desired and wrap in a clean towel to keep warm.

Plate and serve

Arrange plates with a scoop of refried beans and rice. Place a portion of carne asada and onions alongside. Add shredded lettuce, diced tomatoes, diced onion, a spoonful of guacamole, and pickled jalapeños. Serve with warm tortillas and lime wedges for squeezing. Cooked to order: adjust doneness as requested before slicing and resting.