Carne Asada Recipe

Make the marinade

In a shallow dish or bowl, whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, cumin, oregano, crushed red pepper, salt and black pepper until combined.

Marinate the steak

Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat thoroughly. Refrigerate and marinate for at least 1 hour, ideally 3–6 hours (up to 12 hours).

Bring to room temperature

About 30 minutes before grilling, remove steak from refrigerator and let it sit covered at room temperature to take the chill off.

Grill the steak

Preheat your grill (gas or charcoal) to high heat (450–550°F / 230–290°C). Remove steak from marinade and pat briefly with paper towel. Grill steak 3–5 minutes per side for medium-rare to medium, depending on thickness (use an instant-read thermometer: 130–135°F for medium-rare, 140°F for medium). Resist flipping too often; get good char marks.

Rest and slice

Transfer steak to a cutting board, tent loosely with foil, and let rest 8–10 minutes. Slice thinly against the grain into bite-size strips.

In a medium skillet over medium heat, cook diced bacon until fat renders and pieces are crisp, about 6–8 minutes. Remove and set aside, reserving bacon fat in the pan.

Add the diced onion to the bacon fat and sauté until translucent, 3–4 minutes. Add minced garlic and jalapeño and cook 30–60 seconds until fragrant.

Stir in diced tomato and cook 2–3 minutes until it begins to soften. Add cooked pinto beans and broth (or reserved bean liquid). Bring to a simmer.

Add cooked bacon back to the pan along with chopped cilantro, cumin, salt and pepper. Simmer gently 8–10 minutes to blend flavors. Adjust liquid to reach desired consistency (add more broth if too thick). Keep warm until serving.

Rinse the rice under cold water until the water runs mostly clear, then drain well.

In a medium saucepan over medium heat, warm the vegetable oil. Add the drained rice and cook, stirring frequently, until grains are lightly golden, 4–6 minutes.

Stir in chopped onion and garlic and cook 1 minute. Add tomato sauce, chicken broth, cumin and salt; bring to a simmer.

Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 15–18 minutes. Remove from heat and let rest, covered, 5 minutes; fluff with a fork before serving.

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to your desired texture (smooth or chunky).

Stir in lime juice, diced onion, chopped cilantro, diced tomato, salt and pepper. Taste and adjust seasoning. Cover closely (press plastic onto surface to minimize browning) until ready to serve.

Combine diced tomatoes, finely diced onion, chopped cilantro, minced jalapeño, lime juice and salt in a bowl. Mix gently and let rest 10–15 minutes to allow flavors to meld. Adjust salt or lime if needed.

In a large bowl, toss mixed greens with sliced cucumber and radish. Drizzle with olive oil, squeeze the lime wedges over the salad, and season with salt and black pepper. Toss to combine just before serving.

Warm tortillas on the grill or in a dry skillet until pliable and slightly charred. Arrange slices of carne asada, a scoop of charro beans, a portion of Mexican rice, a spoonful of guacamole, pico de gallo, and salad on each plate or family-style on a platter.

Garnish with extra chopped cilantro and lime wedges. Serve immediately.