Carne Asada Recipe
Two slice Rib Eye carefully marinated and seasoned. Topped with grilled onions. Served with rice, refried beans, tortillas, lettuce, guacamole, sour cream and pico de gallo.
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Ingredients
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Marinated Steak
Grilled Onions
Sides & Toppings
Method
Marinated Steak
- 1
Prepare marinade
In a bowl or large resealable plastic bag whisk together olive oil, lime juice, orange juice, soy sauce, chopped cilantro, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt and black pepper until combined.
- 2
Marinate steak
Pat the rib eye steaks dry with paper towels. Place steaks in the bag or a shallow dish and pour the marinade over them, turning to coat. Seal or cover and refrigerate for at least 1 hour and up to 6 hours. Do not exceed 8 hours to avoid overly softening the meat from the citrus.
- 3
Bring to room temperature
About 30 minutes before cooking, remove steaks from fridge and let them sit covered at room temperature so they cook evenly.
- 4
- 5
Cook steaks
Remove steaks from marinade, letting excess drip off. Place steaks on the hot grill or in the hot skillet. For medium-rare (recommended), cook about 3–4 minutes per side depending on thickness, flipping once. Adjust time for desired doneness (use an instant-read thermometer: 125–130°F for rare, 130–135°F for medium-rare, 135–145°F for medium).
- 6
Rest and slice
Transfer steaks to a cutting board and loosely tent with foil. Rest 5–8 minutes. Slice thinly across the grain into strips for serving.
Grilled Onions
- 7
Prepare onions
While steaks come to room temp or while grilling, peel the onion and slice into 1/4"–1/2" thick rounds or half-moons. Toss with oil, salt and pepper.
- 8
Sides & Assembly
- 9
- 10
Heat refried beans and rice
Warm the refried beans in a small saucepan over low heat, stirring occasionally; add a splash of water or oil if too thick. Reheat rice by steaming briefly or microwaving with a sprinkle of water until hot, fluff with a fork.
- 11
Plate and garnish
On each plate arrange several slices of the sliced rib eye topped with grilled onions. Serve with a scoop of rice, a scoop of refried beans, warm tortillas, shredded lettuce, a generous spoon of guacamole, a dollop of sour cream and pico de gallo. Garnish with lime wedges for squeezing over the steak and tacos.
- 12
Serving suggestion
Let diners build tacos or eat plated: place steak and onions in tortillas, add lettuce, guacamole, sour cream and pico de gallo. Squeeze lime to taste.