Carne Asada Recipe
Grilled beef served with rice and beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Beef
Rice
Beans
Garnish
Method
Marinating the Beef
- 1
Prepare the Marinade
In a bowl, combine lime juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper. Whisk until well mixed.
- 2
Marinate the Beef
Place the flank steak or skirt steak in a resealable plastic bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for best flavor.
Cooking the Rice
- 3
Rinse the Rice
Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Preparing the Beans
- 5
Heat the Beans
In a small saucepan, heat the canned black beans over medium heat. Stir in cumin and salt to taste. Heat until warmed through, about 5-7 minutes.
Grilling the Beef
- 6
Preheat the Grill
Preheat your grill to high heat.
- 7
Grill the Beef
Remove the beef from the marinade and discard the marinade. Grill the steak for about 4-5 minutes per side for medium-rare, or longer to achieve your desired doneness. Use a meat thermometer to check for doneness (130°F for medium-rare).
- 8
Serving
- 9
Plate the Dish
Serve slices of carne asada over a bed of cooked rice and add a scoop of black beans on the side.
- 10
Garnish
Top with chopped cilantro and serve with lime wedges on the side for squeezing over the beef.
