What To Know
- Using a meat mallet or the back of a knife, gently pound the flank steak to tenderize it.
- This allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
- Allowing the steak to rest before slicing allows the juices to redistribute, resulting in a more flavorful and tender meat.
Indulge in the tantalizing flavors of carne asada, a Mexican grilled meat dish that has captured the hearts of food enthusiasts worldwide. With this comprehensive guide, you’ll master the art of gas grilling carne asada, ensuring a perfect cook every time.
Ingredients
- 2-3 pounds flank steak
- 1/2 cup lime juice
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation
1. Marinating the Steak: In a large bowl, combine the lime juice, orange juice, soy sauce, olive oil, garlic, cumin, oregano, salt, and black pepper. Whisk well to create a flavorful marinade.
2. Tenderizing the Meat: Using a meat mallet or the back of a knife, gently pound the flank steak to tenderize it. This will allow the marinade to penetrate deeper and enhance the flavor.
3. Marination Time: Place the flank steak in the marinade, ensuring it is fully submerged. Refrigerate for at least 4 hours, or up to overnight. The longer the steak marinates, the more flavorful it will be.
Gas Grilling Technique
1. Preparing the Grill: Preheat your gas grill to medium-high heat (approximately 450-500°F). Clean the grill grates with a wire brush to prevent sticking.
2. Grilling the Steak: Remove the steak from the marinade and discard the excess. Place the steak on the hot grill grates and cook for 4-6 minutes per side, or until desired doneness is achieved. Use a meat thermometer to check for the internal temperature:
- Rare: 125-130°F
- Medium-rare: 130-135°F
- Medium: 135-140°F
- Medium-well: 140-145°F
- Well-done: 145°F or higher
3. Resting the Steak: Once the steak is cooked to your liking, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak.
Slicing and Serving
1. Thin Slicing: Using a sharp knife, thinly slice the steak against the grain. This will make the meat easier to chew and more flavorful.
2. Serving Suggestions: Serve the carne asada with your favorite toppings, such as chopped cilantro, diced onions, sliced jalapeños, guacamole, and salsa. You can also accompany it with warm tortillas, rice, or beans.
Tips for Success
- Choose the Right Cut: Flank steak is the ideal cut for carne asada due to its leanness and ability to absorb marinade well.
- Don’t Overcook: Carne asada is best when cooked to medium-rare or medium, as overcooking can make it tough and dry.
- Use a Marinade: Marinating the steak enhances its flavor and tenderizes it. Experiment with different marinade ingredients to create your own unique taste.
- Rest the Steak: Allowing the steak to rest before slicing allows the juices to redistribute, resulting in a more flavorful and tender meat.
- Serve with Authentic Sides: Complement your carne asada with traditional Mexican sides to complete the dining experience.
Variations
- Spicy Carne Asada: Add a touch of heat to your carne asada by incorporating chili powder, cayenne pepper, or chopped jalapeños into the marinade.
- Citrus Carne Asada: Enhance the citrus flavor by adding more lime juice or orange juice to the marinade. You can also add a hint of sweetness with honey or agave syrup.
- Grilled Pineapple Carne Asada: Add a tropical twist by grilling pineapple slices alongside the carne asada. Serve the pineapple as a topping or garnish.
In a nutshell: Savor the Flavor of Homemade Carne Asada
With these expert tips and techniques, you can now effortlessly gas grill carne asada that will impress your friends and family. Whether you prefer your steak rare or well-done, this versatile dish is sure to satisfy your cravings and transport you to the vibrant streets of Mexico. So fire up your grill, gather your loved ones, and enjoy the tantalizing flavors of homemade carne asada.
Questions You May Have
Q: Can I use any other cut of beef for carne asada?
A: While flank steak is the traditional cut, you can also use skirt steak or sirloin steak. However, these cuts may require adjustments to the cooking time and temperature.
Q: How can I tell if the carne asada is cooked to my desired doneness?
A: Use a meat thermometer to measure the internal temperature. The recommended temperatures for different doneness levels are listed in the “Grilling the Steak” section.
Q: Can I make carne asada in the oven or on a stovetop?
A: Yes, but the flavor and texture will be different from gas grilling. For oven cooking, preheat to 450°F and cook the steak for 15-20 minutes per side. For stovetop cooking, heat a large skillet over medium-high heat and sear the steak for 3-4 minutes per side.
