Mains · By James
Carne Asada (Marinated Flank Steak)
The Mexicans love their beef and pork taco fillings. The classic barbacoa beef and braised carnitas pork (both of which are shredded before serving) are probably the most common, but when the Mexicans want a fancy taco filling or entrée meat, they turn to a hot-seared Carne Asada. The deep beefy flavor of a grilled skirt steak (flank is a little less beefy, but still amazing) is truly in a class of its own! Joc got us started with Carne when she was at UVic, coming up with great marinades when she started playing with it at home. Cam took up the baton in San Jose del Cabo in January, 2024, creating his own excellent marinade/rubs, and with his "barbecutioning" skills he served up the best carne asada we've ever had! The key is to dry off the marinade from the steak(s) just before grilling, and get your BBQ smoking hot so the beef will sear and crust up. Then, reintroducing a bit of your reduced marinade, after the Carne has been slivered up, will increase those wonderful marinade flavors in your finished meat.
Ingredients
- 1.5 to 2 pounds flank or skirt steak
Marinade
- ½ cup soy sauce
- ¼ cup olive oil
- 2 tbsp white vinegar or use apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp honey or use brown sugar
- 1 tbsp spicy brown mustard or use Dijon mustard
- 4 cloves garlic, minced
- 1 tbsp hot sauce or more to taste
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- ½ tsp cumin
- Salt and pepper to taste
Method
- 1
Mix all ingredients together in small bowl until smooth. Put into a large pan or into a big resealable bag.
- 2
Score the flank steak with sharp knife, and put into the pan/resealable bag with marinade — massage the marinade into the steak.
- 3
Refrigerate for at least 2–3 hours and as long as a day in advance.
- 4
Heat outdoor grill to highest heat.
- 5
Remove the flank steak from the marinade (reserving the excess marinade). Pat the steaks dry before putting on the grill (if left wet, they will not char on the outside — necessary for flavor). Cook on the grill for about 6–8 minutes per side (depending on thickness). Leave rare.
- 6
While the flank steak is grilling, reduce the remaining marinade over medium-high heat on the stove by at least ½.
- 7
Once steak is done, let it rest 8–10 minutes. Slice across the grain, being careful to retain the meat juices. Mix the sliced meat with the meat juices that have run out, then pour a bit of the reduced marinade liquid over the sliced meat, mix around and serve (be careful not to make the meat too wet, just moisten with the marinade).
A note from James
Drink/wine pairing: Cerveza or Mom's signature TnT — "Kaboom!"
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