- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 570 kcal
Quick summary
“Traditional Latin barbecue dish consisting of a noble cut of sirloin or strip steak marinated with lemon juice, fresh garlic, cumin, and paprika. Grilled over intense heat on the barbecue or grill until it reaches a juicy point, it is sliced into thin strips against the grain to serve with side dishes.”
What you need to know
- The lemon, garlic, and cumin marinade breaks down the surface fibers and deeply seasons the beef.
- The very hot grill sears the piece in a few minutes, retaining moisture and forming an aromatic toasted crust.
- Resting for five minutes before carving redistributes the juices, ensuring tender and uniform slices.
Ingredients
Main
- 1 kg of beef (sirloin or strip steak)
- 2 lemons
- 4 cloves garlic, minced
- 1 tablespoon of cumin powder
- 1 tablespoon of sweet paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Principal
- In a container, mix the lemon juice, garlic, cumin, paprika, salt, and pepper.
- Add the meat to the container and rub the marinade well. Cover and let marinate for at least 30 minutes.
- Preheat the grill or barbecue to high temperature.
- Brush the grill with olive oil and place the marinated meat on it.
- Grill the meat for about 5 to 7 minutes on each side, depending on the desired doneness.
- Remove the meat from the grill and let it rest for 5 minutes before cutting.
- Cut the meat into thin strips, against the grain.
- Serve with side dishes like rice, beans, and tortillas.
Chef's tips
- Dry the excess liquid from the meat before grilling to brown quickly without pooling water on the griddle.
- Always slice the piece across the grain to obtain maximum tenderness when chewing.
- Brush olive oil with garlic over the freshly sliced meat to intensify the shine and highlight the residual juice.
Variations
- Carne Asada Tacos: arrange the strips in warm tortillas with chopped onion, cilantro, and pico de gallo sauce.
- Tex-Mex dish: accompany with seasoned black beans, tomato rice, and grilled corn on the cob.
- Carne Asada Sandwich: assemble the grilled meat strips on a baguette with provolone cheese and toasted onion.
Substitutions
- Sirloin can be replaced by tender skirt steak, tri-tip, or ribeye steak while maintaining the same grilling time.
- The lemon juice can be swapped for sour orange juice with apple cider vinegar for a traditional Mexican touch.
- Sweet paprika can be replaced with smoked paprika to reinforce the barbecue notes on the grill.
How to store
Store the sliced meat in a closed container in the fridge for up to four days. To reheat without drying out the interior, pass quickly in a hot skillet with butter for two minutes; avoid strong microwave.
Can it be frozen?
Raw meat in marinade freezes very well for up to ninety days in a vacuum plastic bag. Defrost under refrigeration before grilling on hot embers. Avoid freezing already sliced and baked meat.
What to serve with
Pair with loose white rice, black or refried beans, fresh guacamole with crispy totopos, and a cold beer with lime.
Frequently asked questions
What is the recommended doneness for the carne asada?
The ideal point is rare to medium-rare (about 55°C to 58°C in the center), keeping the meat pink, soft, and very succulent.
Why shouldn't you cut the meat as soon as it comes off the grill?
Cutting hot meat makes the internal juices run onto the board, dehydrating the fibers and leaving the steak dried out.
How long can the meat remain in the lemon marinade?
From thirty minutes to a maximum of two hours; excessive time in acidic marinade can 'cold cook' the meat and alter its texture.
