Super-Citrusy Carne Asada - Warm Winter Grilling Series

When winter's chill takes over, many put their grills into hibernation. But the Warm Winter Grilling Series invites you to keep the fire going and savor the season with bold, flavorful recipes. Super-Citrusy Carne Asada is a dish that will transport you to warmer climates with its tangy and bright flavors, and it doesn't require babysitting the grill.

Carne asada, a classic of Northern Mexico, offers a delicious way to embrace outdoor cooking during colder months. Traditionally, this dish begins with marinating beef in lime juice, orange juice, chiles, and spices. This recipe, however, introduces a fresh twist.

A dry rub of chipotle chile powder, cumin, garlic, and brown sugar creates a flavorful crust as it caramelizes on the grill. After grilling, a citrus dressing—made with lime juice, olive oil, and fresh herbs—adds brightness and a finishing touch.

This balance of smoky and zesty flavors transforms a simple cut of beef into an unforgettable dish perfect for warming up cold days. Whether paired with tortillas or served as a main, this take on carne asada celebrates the joy of grilling, no matter the temperature outside.

Serves 8

Super-Citrusy Carne Asada Ingredients

  • 2 lb. skirt or flank steak
  • 2 Tbsp. plus ¼ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt
  • 2 Tbsp. light or dark brown sugar
  • 2 tsp. chipotle chile powder
  • 2 tsp. freshly ground pepper
  • 2 tsp. garlic powder
  • 2 tsp. ground cumin
  • 3 Tbsp. vegetable oil, plus more for the grill
  • 2 garlic cloves, finely chopped
  • ¼ cup of finely chopped cilantro
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • Flaky sea salt

Super-Citrusy Carne Asada Directions

  1. Trim excess fat and silver skin from a two-lb. skirt or flank steak. Cut the meat into 3–4 pieces for skirt steak or two pieces for flank steak; transfer to a rimmed baking sheet.
  2. Mix 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. light or dark brown sugar, 2 tsp. chipotle chile powder, 2 tsp. freshly ground pepper, 2 tsp. garlic powder, and 2 tsp. ground cumin in a small bowl to combine. Sprinkle the rub all over the meat, patting to adhere. Chill, uncovered, for at least 1 hour and (preferably) up to 4 hours.
  3. Prepare a grill for high heat; oil grate. Mix two garlic cloves, finely chopped, ¼ cup finely chopped cilantro, 3 Tbsp. fresh lime juice, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. apple cider vinegar, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl to combine. Set dressing aside.
  4. Rub steak all over with 3 Tbsp. vegetable oil and grill, turning every 2 minutes or so, until medium-rare (an instant-read thermometer inserted into the center should register 130°), 5–9 minutes (skirt steak is generally thinner and will have a shorter cook time; flank steak is thicker and will take longer). Transfer to a cutting board and immediately brush on all sides with reserved dressing. Let rest for 10–15 minutes.
  5. If the pieces are very wide, cut the steak with the grain in half lengthwise. Thinly slice the meat against the grain. Arrange on a rimmed platter, and drizzle the juices from the cutting board and any remaining dressing over them. Sprinkle with flaky sea salt.

 

Taken from bonappetit.com  https://www.bonappetit.com/recipe/carne-asada-recipe