what is carne asada meat in english

The term carne asada in Spanish translates to roasted or grilled meat in English. That’s why it’s important to recognize that, in Mexico, carne asada refers to how the beef is cooked rather than a specific recipe. Think of it as like how Americans refer to chicken cooked on the grill as grilled or barbecued chicken.

Watch how to make Carne Asada Marinade and Meat

I always hesitate by putting “best” in the tile of a recipe because “Best” is such a personal preference. We each have our own “best” – some may like spicier, some may like sweeter, some may like saltier. But this is the “Best” Carne Asada recipe I have ever made or tried and I hope you will agree!

The hunt stops here.

To please my carne asada critic, I perfected this recipe with 4 different attempts. We didn’t mind the attempts as they were all tender, and charred and delicious. Still, they lacked a certain “umph” of flavor – restaurant quality flavor. Finally, I decided to not only marinate the steak but also rub the steak with spices right before grilling. So not only does the steak marinate in orange juice, lime juice, soy sauce and a splash of liquid smoke, it gets marinated with and then rubbed with cumin, chili powder, smoked paprika, garlic and onion. And that is when “good” became Patrick’s approved “best” carne asada.

Carne Asada Recipe tips

• Pound the steak to an even, thin thickness. Even if your steak looks even already, you’ll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can.
• Don’t over-marinate. The carne asada marinade is highly acidic which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus. Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy.
• Marinate long enough. I recommend marinating the carne asada for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.
• Bring carne asada to room temperature before cooking. You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overcooked exterior and cold interior. This also relaxes the cold fibers for juicier results.
• Clean grill. Clean the grill very well before cooking for beautiful grill marks and to prevent sticking.
• Use a hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature. Don’t add the steak until the grill reaches temperature or it won’t sear as nicely.
• Flip carne asada once using tongs. Only flip/touch your steak once for the perfect caramelized crust. Only use tongs to flip the meat because a fork will pierce the meat and you will continuously loose juices and tenderness.
• Cook to medium. Don’t overcook or your carne asada won’t be as juicy. Use a meat thermometer to check for doneness and grill to 140 degrees for medium. The steak will rise to 145 degrees after it rests.
• When to use high heat. If you like rare or medium-rare steak, then grill steak on high heat so it’s hot enough to get some color on the outside in a short amount of time.
• Let carne asada rest. After the carne asada is grilled, it is important that you let it rest 10 minutes before thinly slicing against the grain on a diagonal. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak.
• Slice across the grain. Cut carne asada steak across the grain to shorten the muscle fibers for more tender steak.
• Hot sauce to taste. The carne asada isn’t spicy but plenty flavorful. If you are your guests like a kick, make sure to serve the steak with hot sauce on the side.

What is Carne Asada? (a Taco Filling or Barbecue?)

FAQ

What cut of meat is carne asada?

What is another name for carne asada?

Is carne asada the same as ground beef?

What’s the difference between steak and carne asada?

What is a carne asada steak?

Carne asada, which in English means “grilled meat,” is beef. For this Mexican dish, one-inch-thick steaks are marinated in lime juice and seasonings, grilled, and then cut into thin strips. Carne asada is either served as a main course typically with rice and beans, or used as a filling for tacos or burritos . What Cut of Meat Is Carne Asada?

What meat is used in carne asada?

The phrase translates to “grilled meat,” which is the dish’s critical element. The meat used for carne asada is typically a cut of beef such as flank steak, skirt steak, or chuck. CLICK TO DOWNLOAD: Elevate Your Meat Game with 3 Exclusive Guides → The meat is marinated before grilling.

Where did carne asada come from?

There are many regional variations of carne asada, but the dish is believed to have originated in Nothern Mexico [ 2 ]. The phrase translates to “grilled meat,” which is the dish’s critical element. The meat used for carne asada is typically a cut of beef such as flank steak, skirt steak, or chuck.

What is grilled carne asada?

Grill up carne asada that rivals the flavor and tenderness of your favorite Tex-Mex restaurant—perfect for fajitas, tacos, burritos, nachos, and more. Carne asada, which translates from Spanish as “grilled meat,” is a staple in Latin American cuisine and commonly refers to beef that has been marinated and grilled.