Carne Asada Recipe

Prepare the marinade

In a bowl or resealable bag combine lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, smoked paprika, kosher salt, and black pepper. Whisk or shake to combine.

Marinate the steak

Place the steak in the marinade, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (longer will deepen flavor; avoid more than 8 hours to prevent texture changes).

Grill the steak

Preheat a grill or heavy skillet to high heat (450–500°F / very hot). Remove steak from marinade and let excess drip off; pat lightly with paper towel. Grill 3–5 minutes per side for medium-rare to medium depending on thickness (internal temp 130–140°F for medium-rare to medium). Adjust time for thinner/thicker cuts. Let the steak rest 5–10 minutes on a cutting board.

Slice

Slice steak thinly across the grain into bite-sized strips. Sprinkle chopped cilantro if using and squeeze a little lime over the slices.

While the steak marinates, heat 1 tablespoon oil in a medium saucepan over medium heat. Add the minced onion and sauté 2–3 minutes until translucent. Add minced garlic and rice; stir and toast rice for 1–2 minutes until edges are translucent.

Add the broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer gently 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat 1 teaspoon oil or butter in a small skillet over medium heat. Add the minced onion and sauté until soft, about 2 minutes. Add drained beans and ground cumin; stir to combine and cook 3–4 minutes until heated through.

Lightly mash about one-third of the beans in the skillet with the back of a spoon for a creamier texture. Stir in salt and lime juice, adjust seasoning, and keep warm until serving.

Assemble salad greens, halved cherry tomatoes, and sliced red onion in a bowl. Toss with 2 tablespoons dressing (olive oil + lime or your preferred vinaigrette) and season with salt and pepper to taste. Serve chilled or at room temperature.

Combine diced tomato, finely diced white onion, chopped cilantro, lime juice, sea salt, and black pepper in a small bowl. Mix gently and let stand 10–15 minutes for flavors to meld. Taste and adjust salt or lime if needed.

In a bowl, combine masa harina and salt. Gradually add warm water and mix until a soft, springy dough forms (not sticky). Knead briefly (30–60 seconds). Cover with a damp towel and let rest 10 minutes.

Divide dough into 8 equal pieces for small tortillas (for two servings use 2 tortillas; you can make 2 now and freeze or keep extras). Roll each into a ball, press between two sheets of plastic or use a tortilla press to form a 5–6 inch round. If needed, use a floured (masa) surface to help separate.

Heat a heavy skillet or griddle over medium-high heat. Cook tortillas 45–60 seconds per side until slightly puffed and lightly charred in spots. Keep warm wrapped in a clean towel until serving.

Plate a portion of rice and warmed beans. Add a handful of salad and a scoop of chimol. Place 2 warm handmade corn tortillas on the side. Top tortillas or rice with sliced carne asada. Garnish with lime wedges and optional radish slices. Serve immediately.