What is Carne Asada?
Carne asada is a popular Mexican dish consisting of grilled and sliced beef. The term “carne asada” literally translates to “roasted meat” or “grilled meat” in Spanish. While carne asada is often prepared on a grill, technically the dish can be cooked using other methods as long as the beef is roasted or seared to develop a charred, crispy exterior while keeping the interior juicy and tender.
So while grilling is the most traditional and common cooking technique associated with carne asada, the meat can also be broiled, pan seared, or roasted in the oven. As long as the general idea of carne asada is followed – seasoning and cooking thin slices of beef over high heat to get a nice char – the dish can still be considered authentic carne asada regardless of the exact cooking method.
Grilling Carne Asada
Grilling is by far the most popular and traditional way to make carne asada. Cooking the meat over a hot grill allows the beef to char while adding delicious smoky flavors. Grilling carne asada also allows the fat to drip off into the grill, keeping the meat from drying out.
When grilling carne asada, it’s important to use a cut of beef that is suitable for quick grilling over high heat, such as skirt steak, flank steak, or hanger steak. The meat should be sliced across the grain into thin strips before marinating and grilling. A hot grill and cooking quickly over direct heat is key to getting a nice char while keeping the interior moist and tender.
Grilling is an easy, hands-off way to achieve perfect carne asada, which is why it’s the most ubiquitous preparation. But again, grilling is not an absolute requirement as long as the meat gets nicely charred by cooking over or under a broiler, on a grill pan, or in a hot oven.
Broiling Carne Asada
While grilling over an open flame is the preferred cooking method, carne asada can also be successfully broiled in the oven. To broil carne asada, place the sliced meat on a broiler pan lined with slits to allow the fat to drip away. Position the oven rack so it is 2 to 3 inches from the top heating element and preheat the broiler to high.
Broil the meat for 3 to 5 minutes per side depending on thickness. Keep a close eye on it to get a nice char without overcooking the interior. Flip the pieces over halfway through. Broiling produces a similar charred exterior and juicy interior as grilling, but without the added smoky flavor.
Pan Searing Carne Asada
Pan searing on the stovetop is another way to cook carne asada when you don’t have access to a grill or broiler. Use a thick cast iron skillet or grill pan and get it very hot over high heat before adding just enough oil to coat the bottom. When the oil starts smoking, add the marinated meat in a single layer without overcrowding.
Pan sear for 1 to 2 minutes per side until well caramelized. The meat may need to be cooked in batches to get a nice sear without steaming. Pan searing gives the meat a crusty, browned exterior while keeping the inside tender. This technique requires a bit more hands-on attention than grilling or broiling.
Roasting Carne Asada in the Oven
For an even easier hands-off cooking method, the sliced carne asada can be roasted uncovered in a hot oven. Place the meat on a rimmed baking sheet lined with foil or parchment paper for easy cleanup. Roast at 450°F to 500°F for 8 to 15 minutes total, flipping once halfway through, until well-browned and medium rare inside.
Roasting in the oven takes a bit longer than grilling, broiling, or searing but still results in nicely charred meat when exposed to the hot, dry air. This works for larger batches of carne asada when you’re feeding a crowd. While it may lack the smoky flavor, oven roasted carne asada still delivers on the classic charred exterior and juicy interior.
Common Types of Meat Used for Carne Asada
While any cut of beef can technically be used, there are a few cuts that are particularly well-suited for carne asada due to their lean, tender texture that can withstand being cooked over high heat.
Skirt Steak
Skirt steak is the most traditional cut used for carne asada in Mexico. It comes from the plate primals surrounding the abdomen area and has a long, thin shape with a very grainy texture. Skirt steak has a deep beefy flavor and tends to stay tender even when cooked to higher doneness levels. Its leanness also allows it to char well without flaring up.
Flank Steak
Flank steak comes from the abdominal area of the cow, near the skirt steak. It has a similar grainy texture but is shaped more like a rectangle. Flank steak has good beefy flavor and remains relatively tender when sliced against the prominent grain. It can be grilled quickly over high heat.
Hanger Steak
Hanger steak, also called hangar steak, comes from the plate primal cut near the diaphragm. It has lots of rich flavor for a leaner cut. Hanger steak has a loose grain and can be quite tender when cooked properly. Many butchers prefer it for carne asada.
Tri-Tip
Tri-tip steak or roast comes from the bottom sirloin near the hind legs. It has a distinct triangular shape. Tri-tip is a lean, moderately tender cut that can be grilled or roasted whole for carne asada and then thinly sliced across the grain.
Top Sirloin
Top sirloin is another beef cut sometimes used for carne asada. It comes from the hip/rump area and ranks high for both tenderness and flavor. Top sirloin grills up nicely but needs to be watched closely to avoid overcooking because it typically contains more marbling than other steak options.
Top Round
Top round steak or roast can also be thinly sliced for carne asada. Top round comes from the rear leg/rump and ranks high for leanness but lower for tenderness. Slicing it thinly across the grain helps keep top round tender when grilled.
Traditional Seasonings Used for Carne Asada
While the exact blend of seasonings can vary, carne asada is traditionally seasoned with just a handful of simple ingredients that allow the rich, beefy flavor to shine:
| Seasoning | Purpose |
|---|---|
| Salt | Enhances overall flavor |
| Black pepper | Adds a touch of spicy heat |
| Onion powder | Provides subtle onion flavor |
| Garlic powder | Gives a light garlic taste |
| Cumin | Warm, earthy Southwest flavor |
| Dried oregano | Herbal, slightly bitter notes |
| Lime juice | Bright, acidic tang |
This simple blend of salt, pepper and supportive dried spices keeps the focus on the flavor of the grilled beef. The lime juice adds a finishing touch of brightness. More complex wet marinades are not traditional for carne asada, which is meant to be a simple preparation.
Is Carne Asada the Same as Fajitas?
While carne asada and fajitas are both popular Mexican dishes made with grilled meat, they are not exactly the same thing. Here are the key differences:
– Carne asada features grilled beef, while fajitas can use beef, chicken or shrimp.
– Carne asada uses thin slices of meat that are marinated and grilled quickly over high heat. Fajitas use strips of meat that are sautéed in a skillet with sliced peppers and onions.
– Carne asada is meant to be served on its own, in tacos, burritos or tortas, while fajitas are typically served sizzling hot from the pan with accompaniments like tortillas, guacamole and sour cream.
– Carne asada relies on simple salt, pepper and chili seasoning. Fajita meat is boldly flavored with spices like garlic, cumin and oregano.
– Carne asada aims to highlight the grilled taste of quality beef. Fajitas focus more on the mix of meat, veggies and bold Tex-Mex flavors.
So while both dishes contain sliced grilled meat, carne asada is a more minimalist preparation focused entirely on the beef, while fajitas incorporate other ingredients into a Tex-Mex-style combo.
Conclusion
In summary, while carne asada is traditionally grilled, the dish can be prepared using other cooking methods as long as the meat gets a nice charred exterior and tender interior. Common cuts used for carne asada include skirt steak, flank steak, hanger steak, tri-tip, sirloin or round. Traditional seasonings rely on simple ingredients like salt, black pepper, onion powder, garlic powder, cumin, oregano and lime. While carne asada and fajitas both contain grilled meat, they are different dishes in terms of preparation and flavor profiles. But no matter how you slice it, carne asada makes for an irresistible Mexican meal.