Carne Asada Recipe

Marinate Steak

In a bowl or resealable bag, combine 1 cup fresh lime juice, 1/4 cup orange juice, 3 tbsp soy sauce, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp finely chopped chipotle in adobo, 2 tsp kosher salt, 1 tsp black pepper, and 1/4 cup chopped cilantro. Whisk to combine.

Add the 2 lb steak to the marinade, pressing to coat. Refrigerate at least 1 hour, ideally 3–6 hours (up to overnight). Remove steak from fridge 30 minutes before cooking to come toward room temperature.

Preheat a grill or cast-iron skillet over high heat until very hot. Oil the grate or skillet lightly. Remove steak from marinade and shake off excess. Sear each side 3–5 minutes for medium-rare (internal ~130–135°F / 54–57°C) depending on thickness; adjust time for desired doneness. Let rest on a cutting board 8–10 minutes, then slice thinly across the grain into 8 oz portions (approximately 8 oz per serving as plated).

Toss 8 peppers with 1 tbsp olive oil and 1/2 tsp salt. Place whole peppers on the hot grill or a very hot skillet. Cook, turning occasionally, until blistered and charred in spots, about 6–8 minutes total.

Once blistered, transfer peppers to a bowl and cover briefly with plastic wrap or a lid for 5 minutes to steam slightly (this softens skin). Serve with lime wedges. If you prefer them more softened, slice lengthwise before serving.

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1/4 small finely chopped onion and 1 minced garlic clove; sauté until translucent, 2–3 minutes.

Add 1 cup rice and toast, stirring, for 1–2 minutes. Pour in 2 cups chicken or vegetable broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes; fluff with a fork.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add 1/4 small chopped onion and 1 minced garlic clove; cook 2–3 minutes until softened.

Add 2 cups canned drained and rinsed beans, 1/4 cup chicken broth or water, and 1/2 tsp ground cumin. Cook, stirring occasionally, 5–7 minutes until heated through. Mash lightly with a fork or potato masher for creamier texture. Season with 1/2 tsp salt to taste.

Toss sliced onion rings with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill or cook in a hot skillet until softened and charred in spots, 6–8 minutes, turning occasionally. Keep warm until plating.

Heat a skillet over medium heat and add 1 tsp butter or a little oil. Place one corn tortilla in the skillet, sprinkle about 1/4 cup shredded Oaxaca or mozzarella cheese evenly over it, then top with a second tortilla. Cook 1–2 minutes until the bottom is golden and cheese begins to melt, flip carefully and cook another 1–2 minutes until cheese is fully melted and both sides are lightly crisp. Repeat for remaining tortillas. Cut each quesadilla into wedges.

In a bowl toss 2 cups mixed greens, 1/2 cup halved cherry tomatoes, and 2 thinly sliced radishes with 2 tbsp lime vinaigrette just before serving.

Warm chosen tortillas (flour or corn) on the grill or in a dry skillet for 20–30 seconds per side until soft and pliable. Keep wrapped in a clean towel to stay warm.

Arrange plated components: place an 8 oz portion of sliced carne asada, a portion of rice (about 1/2 cup), 1/2–3/4 cup beans, a small pile of grilled onions, 2 chile toreados, one corn quesadilla wedge (or full quesadilla as side), and a small salad. Garnish with chopped cilantro, lime wedges, and salsa/pico de gallo on the side. Serve with choice of tortillas.