Texas Carne Asada on Arteflame Grill

Introduction

This authentic Texas-style Carne Asada recipe brings the bold flavors of South Texas right to your backyard. Thin-sliced beef is marinated until bursting with flavor, seared at over 1,000°F on the Arteflame grill for a steakhouse-quality crust, then gently finished to perfection. This technique ensures juicy, tender meat that’s perfect for tacos, fajitas, or enjoying solo. With no need for pots, pans, or an oven, the Arteflame makes it easy to cook the entire meal right on the grill — and clean-up is a breeze.

Ingredients

• 2 lbs thin-sliced flank or skirt steak
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 2 tbsp orange juice
• 1 tbsp garlic, minced
• 1 tbsp cumin
• 1/2 tbsp chili powder
• 1/2 tbsp smoked paprika
• 1 tsp fresh black pepper
• Salt to taste
• 3 tbsp melted butter (for grilling)
• Optional: sliced onions and bell peppers for grilling
• Corn or flour tortillas, warmed
• Fresh chopped cilantro, diced onion, lime wedges (for serving)

Instructions

Step 1: Prep and Light the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the base of your Arteflame grill.
2. Stack kiln-dried firewood over the napkins.
3. Light the napkins with a match. Let the fire build for about 20 minutes until your cooktop is hot and the center reaches over 1,000°F.

Step 2: Marinate the Beef

1. In a bowl, combine soy sauce, lime juice, orange juice, garlic, cumin, chili powder, smoked paprika, and black pepper.
2. Add the thin-sliced steak and toss to coat completely.
3. Cover and refrigerate for at least 1 hour and up to 6 hours for full flavor.

Step 3: Grill and Sear the Meat

1. Remove the steak from the marinade and let excess drip off.
2. Brush melted butter on the flat cooktop and the steak.
3. Sear the beef on the center grill grate for 30–60 seconds per side to lock in juices.
4. Transfer seared meat to the flat griddle cooktop to finish cooking. Use a thermometer and remove when internal temp is 15°F below your target (target is 135°F for medium rare).

Step 4: Rest and Slice

1. Allow the meat to rest, covered loosely with foil, for 5–10 minutes so juices redistribute.
2. Slice thinly against the grain for maximum tenderness.

Step 5: Grill Vegetables & Warm Tortillas

1. While the meat rests, grill sliced onions and bell peppers on the hot griddle using a little butter.
2. Warm the tortillas on the cooler edge of the flat top until soft and slightly charred.

Step 6: Assemble and Serve

1. Assemble tacos or fajitas with sliced carne asada, grilled veggies, cilantro, diced onions, and fresh lime wedges.

Tips

• Always preheat the Arteflame properly so you get that steakhouse-grade sear.
• Use butter on the flat cooktop for better browning and rich flavor.
• Slice the cooked meat against the grain to keep the texture tender.
• Experiment with positioning on the griddle — hotter zones near the center allow for versatile temperature control.
• Don’t skip resting time; it’s key to juicy carne asada!

Variations

1. Spicy Chipotle Carne Asada: Add 2 tbsp of chipotle peppers in adobo to the marinade for smoky heat.
2. Tequila Lime Carne Asada: Replace orange juice with 2 tbsp tequila and 1 extra tbsp lime juice for zesty southern flair.
3. Tamarind-Garlic Carne Asada: Use tamarind concentrate in place of citrus for a tangy Asian-Texan fusion.
4. Pineapple-Mango Carne Asada: Add fresh pineapple and mango puree to the marinade for tropical sweetness and caramelization on the grill.
5. Texas Cajun Carne Asada: Replace regular chili powder with Cajun seasoning, add a touch of cayenne, and throw in some grilled okra on the side.

Conclusion

There’s nothing like a Texas-style carne asada sizzled to perfection on the Arteflame grill. With reverse searing, full-flavor marination, and firewood-powered intensity, this dish brings the best of grilling to your backyard. No pots, no pans — just bold, juicy flavor on your flat cooktop grill. Fire it up and make your next cookout unforgettable!

Best pairings

• Grilled elote (Mexican street corn)
• Charred jalapeños or grilled poblano peppers
• Homemade guacamole or pico de gallo
• Warm tortilla chips with queso
• Cold Mexican lagers or classic margaritas