Grilled Carne Asada | Arteflame Recipe
Carne Asada is a classic Mexican dish that features thin cuts of marinated beef, grilled to perfection and bursting with smoky, charred flavors. On the Arteflame grill, the high heat center creates a steakhouse-quality sear, while the surrounding flat top keeps the meat juicy and tender. Whether served in tacos, burritos, or with grilled veggies, Carne Asada is a crowd-pleaser at any BBQ. Let’s get grilling!
Ingredients
- 2 lbs flank steak or skirt steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper, to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- Tortillas (corn or flour) for serving
Instructions
1. Fire Up the Arteflame Grill
As always, begin by lighting the Arteflame grill. Stack your firewood over three vegetable-oil-soaked paper napkins and light them. Allow the grill to heat up for 20 minutes, ensuring the center grate gets searing hot while the outer flat top provides cooler zones for warming tortillas and grilling other sides.
2. Prepare the Marinade
In a large bowl, whisk together olive oil, lime juice, orange juice, garlic, cumin, chili powder, smoked paprika, oregano, and a generous pinch of salt and pepper. Add the flank steak and coat it thoroughly with the marinade. Let it sit for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Grill the Carne Asada
Once the grill is hot, remove the steak from the marinade and pat it dry. Place it on the center grill grate for a high-heat sear. Cook the steak for about 4-5 minutes per side, depending on the thickness, until it gets a nice char and reaches an internal temperature of around 130°F for medium-rare. If needed, move the steak to the outer flat top to finish cooking without burning.
4. Rest the Steak
Remove the steak from the grill when it’s 15°F below your desired doneness (around 130°F for medium-rare) and let it rest for 5-10 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.
5. Warm the Tortillas
While the steak rests, place the tortillas around the outer edges of the Arteflame flat top to warm them up. Toast each side for about 1-2 minutes until soft and lightly charred.
6. Slice and Serve
Once rested, slice the steak thinly against the grain for maximum tenderness. Serve with warm tortillas, fresh cilantro, and lime wedges for squeezing. Carne Asada is perfect for making tacos or serving alongside grilled vegetables and salsa.
Tips
- Marinade Time: For best flavor, marinate the steak for at least 2 hours, but no more than 24 hours.
- Cut Against the Grain: Always slice the steak against the grain to keep it tender and easy to chew.
- Toppings: Serve with fresh pico de gallo, guacamole, or grilled onions for added flavor.
Conclusion
Carne Asada on the Arteflame grill is all about that perfect char and juicy interior, thanks to the high heat and even cooking zones. This simple yet flavorful recipe is a hit whether you're making tacos, burritos, or just enjoying the steak on its own. The fresh lime juice and smoky grilled flavor create an irresistible combination that will keep everyone coming back for more.
5 Variations
- Carne Asada with Citrus Marinade: Add more orange and lemon juice for a zesty, citrus-heavy marinade.
- Spicy Carne Asada: Add sliced jalapeños and cayenne pepper to the marinade for extra heat.
- Garlic-Lime Carne Asada: Add more garlic and lime zest to intensify the bright, tangy flavors.
- Carne Asada Tacos: Serve the sliced steak in grilled tortillas with fresh salsa, avocado, and pickled onions for delicious tacos.
- Carne Asada with Chimichurri: Top the grilled steak with homemade chimichurri sauce for an herby, Argentinian twist.
Best Pairings
- Grilled street corn (elote) with lime and cotija cheese
- Fresh guacamole and chips
- A refreshing cucumber salad with lime and cilantro
- Mexican rice and beans
- A cold Mexican beer or margarita
