Authentic carne asada flavors paired with the rich heritage of our grass fed, grass finished wagyu beef! We understand your craving for a ranch-to-table experience with the big bold flavors of this classic carne asada recipe. Don't be shy, you'll want to double this one.
- Prep time: 10 minutes
- Cook time: 20 minutes
- Marinating time: 2 hours
- Yield: Serves 4-6
- 1 1/2 to 2 pounds WAGYU CARNE ASADA, WAGYU FLANK STEAK OR WAGYU SKIRT STEAK
- 2 limes, juiced (about 2 Tbsp)
- 1 teaspoon freshly ground black pepper
- 1 table spoon onion powder
- 1 teaspoon ground cumin seed (if have whole, toast and then grind)
- 4 garlic cloves, minced (4 teaspoons)
- 1 jalapeño chile pepper, seeded and minced
- 1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup
- 3-4 sliced green onion
- Garlic salt
- Lemon pepper
- Chopped avocado
- Lime wedges
- Corn or flour tortillas
- Thinly sliced radishes
- Thinly sliced lettuce
- Marinate the steak: Place steak in a flat baking dish. Cover steak with lime juice and above dry ingredients. Cover thoroughly. Place on top of steak green onion, minced garlic, jalapeño, and cilantro.Cover in plastic wrap and refrigerate for 3-4 hours or overnight.
- Preheat grill: Preheat your grill for high direct heat.
Note: If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, this way can smoke up the kitchen!
- Sear steak on hot side of grill: Remove the steak from the marinade.Place on the hot grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side.
- Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill.Test with a meat thermometer into the thickest part of the steak. Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat.
Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling.
- Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes.
- Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin.