The Time I Almost Burned the House Down (or, My First Carne Asada)
You ever try cooking something because it smells better than anything you’ve ever bought at a restaurant? That’s basically how I stumbled headlong into making Carne Asada. First time, I ended up with a smoke alarm serenade, my dog hiding under the table, and me fanning the kitchen door like an over-caffeinated hummingbird. Still, when we all sat down with those tortillas and dug in, my family attacked that beef with more excitement than a soccer final. (Okay I lost half an eyebrow that day but hey, worth it?)
Why You’ll Probably Love This (If You Love Beef… or Friends… Or Tacos)
I make this Carne Asada when someone’s had a rough week, or when the weather turns nice—seems like my family can smell the marinade from three blocks away. My kids go slightly feral for the crispy burnt edges (that’s the good stuff!). Actually, in my house, if I don’t hide a portion in the back of the fridge, I can kiss leftovers goodbye. I’ll warn you, though: getting the beef just right took me a few burnt-beyond-recognition tries. But these days, it’s my go-to for easy weekend meals or, you know, random Tuesdays craving a fiesta.
What You’ll Need (And What I Substitute When I Can’t Find Stuff)
- 2 pounds flank or skirt steak (sometimes I use flap steak, which is cheaper, and honestly nobody seems to notice)
- 1/3 cup soy sauce (my grandma always insisted on Kikkoman, but eh, store-brand is fine)
- 1/4 cup olive oil (you can use any “neutral oil,” whatever that means)
- 1/3 cup fresh lime juice (I’ve been known to swap in lemon when I misjudged my fruit bowl)
- 2 tablespoons orange juice (or just juice half an orange, who’s counting?)
- 3 cloves garlic, minced (if you’re feeling lazy, garlic powder works in a pinch—been there)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt (probably more, to taste)
- 1 tablespoon brown sugar
- 1 small jalapeño, seeded and diced (optional, but adds that nice low-key heat)
- Handful of fresh cilantro, chopped (unless you think it tastes like soap, then skip it—my cousin does and still loves this)
How I Throw It All Together (Burnt Eyebrows Optional)
- Mix everything but the steak in a giant Ziploc bag or a big bowl. Give it a good stir. This is where I usually sneak a whiff and dream about dinner.
- Add the steak, seal it up, and try to make sure it’s covered in marinade. I gently smoosh it around a bit. Stick it in the fridge for at least 2 hours. Overnight is best—sometimes I forget and it’s just 1 hour—still tasty, just less dramatic.
- Preheat your grill really hot; you want it basically as hot as you can handle. (I once tried broiling this in the oven—didn’t love the result, but it’s not the worst backup.)
- Take steak out, let it sit on the counter for 20 minutes. Pat it dry (important!). Grill 4-6 minutes per side. Don’t stress if the outside gets charred—those crispy bits are magic. If it looks a bit weird at this stage, trust me, it comes together.
- Remove steak, let it rest about 10 minutes. (Don’t skip this; once I did and ended up with chewy regret.)
- Slice thinly against the grain. This makes a huge difference—ignore at your own peril (ask me how I know…)
Stuff I Wish I’d Known (Notes From My Kitchen)
- Keep an eye on the grill—flank steak cooks crazy fast, and it’s easy to get distracted scrolling your phone (learned that the hard way)
- Marinating overnight really makes a difference, but if you’re in a rush, 1 hour does the trick (ish)
- Don’t skip slicing against the grain. It sounds technical, but just look for the lines and cut across them.
Things I’ve Tried—and Some That Failed (Variations)
- I once swapped lime for beer in the marinade—surprisingly awesome; let it sit longer for more flavor.
- Switched out jalapeño for chipotle in adobo for extra smokiness (family loved it, though it got a bit spicy for Grandma).
- Tried throwing pineapple in once, hoping for magic, but honestly it made the texture a bit weird. Wouldn’t recommend unless you love a fruit-meets-meat vibe.
If You Don’t Have a Grill (Here’s My Emergency Plan)
Honestly, a cast-iron skillet works fine; just crank up the heat and do it in batches. The house will smell like a taco joint for the next day, but worse things have happened, right?
How Long Can You Keep It? (Storage Stuff)
Store leftovers in an airtight container in the fridge for up to three days—though honestly, in my house it never lasts more than a day! Reheat quickly in a hot pan or, if desperate, the microwave (cover it so it doesn’t dry out).
How We Eat It (Serving Ideas)
Always with warm tortillas—sometimes corn, sometimes flour, just what I have on hand. I love piling it with guac, some pickled onions, and—controversially—crumbled feta. It’s a running joke that my brother ignores salsa entirely and just drowns his in hot sauce.
Stuff I Learned the Hard Way (Pro Tips)
- Don’t rush marinating; I once tried a quick 15-min soak and the flavor was, well, underwhelming.
- Letting the meat rest is not optional. I’ve made the mistake of slicing too soon, and all those delicious juices ended up on the cutting board. Not ideal!
- Don’t overcook it. Medium-rare is the sweet spot; if you wander off, you’ll probably end up with beef jerky (which honestly isn’t the worst snack).
Your Questions, Answered (For Real)
- Do I need to use flank steak?
- Not really—skirt or flap works too. I’ve even grabbed thin-cut sirloin in a pinch (don’t tell the purists). Just slice thin and marinate long.
- Can I make this ahead?
- Absolutely! Actually, I think this tastes even better the next day, cold from the fridge with leftover rice. But don’t ask my kids—they’ve never left me any to test this theory properly.
- What if I’m terrified of using the grill?
- No shame in the stovetop game. Just use the heaviest pan you own, blast that heat, and open a window. I’ve set off the smoke alarm, but the steak was worth it!
- Is there any way to make this less spicy for the spice-averse?
- Skip the jalapeño, or use less. Or trust me, half a jalapeño goes a long way if you’re nervous.
- What do I serve with Carne Asada?
- Whatever you’ve got—a quick salad, beans, rice, or just a pile of tortillas. My neighbor brings over a weirdly good cucumber salad sometimes, not traditional, but who’s keeping track?
Phew! If you actually made it this far, you deserve a taco or three. Enjoy your Carne Asada adventure—and don’t worry, burnt bits are a sign of love. Or that’s what I tell myself.
Ingredients
- 2 pounds flank or skirt steak (sometimes I use flap steak, which is cheaper, and honestly nobody seems to notice)
- 1/3 cup soy sauce (my grandma always insisted on Kikkoman, but eh, store-brand is fine)
- 1/4 cup olive oil (you can use any “neutral oil,” whatever that means)
- 1/3 cup fresh lime juice (I’ve been known to swap in lemon when I misjudged my fruit bowl)
- 2 tablespoons orange juice (or just juice half an orange, who’s counting?)
- 3 cloves garlic, minced (if you’re feeling lazy, garlic powder works in a pinch—been there)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt (probably more, to taste)
- 1 tablespoon brown sugar
- 1 small jalapeño, seeded and diced (optional, but adds that nice low-key heat)
- Handful of fresh cilantro, chopped (unless you think it tastes like soap, then skip it—my cousin does and still loves this)
Instructions
-
1Mix everything but the steak in a giant Ziploc bag or a big bowl. Give it a good stir. This is where I usually sneak a whiff and dream about dinner.
-
2Add the steak, seal it up, and try to make sure it’s covered in marinade. I gently smoosh it around a bit. Stick it in the fridge for at least 2 hours. Overnight is best—sometimes I forget and it’s just 1 hour—still tasty, just less dramatic.
-
3Preheat your grill really hot; you want it basically as hot as you can handle. (I once tried broiling this in the oven—didn’t love the result, but it’s not the worst backup.)
-
4Take steak out, let it sit on the counter for 20 minutes. Pat it dry (important!). Grill 4-6 minutes per side. Don’t stress if the outside gets charred—those crispy bits are magic. If it looks a bit weird at this stage, trust me, it comes together.
-
5Remove steak, let it rest about 10 minutes. (Don’t skip this; once I did and ended up with chewy regret.)
-
6Slice thinly against the grain. This makes a huge difference—ignore at your own peril (ask me how I know…)
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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