No ImageCarne Asada

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  1. Marc

    One of the most flavorful dishes I’ve ever made. Very tender, and now a go-to recipe for any Mexican-themed nights. I recommend marinading longer (4 to 6 hours or overnight) to really let that flavour into the meat. You won’t be disappointed.

    xxxxxyyyyy

  2. Stephanie

    We have made this many times and it has become a favorite. Excellent flavor. Tastes amazing with a sprinkling of cojita cheese too!

    xxxxxyyyyy

  3. Glerg

    Very tasty, a little heavy on the soy sauce, so the next time I make it I’ll prob use half the amount of soy sauce and sugar. Really good as is though, nice job

    xxxxxyyyyy

  4. leah

    spot on. Like everyone said, flavorful and the whole family loved it! I made it with ostrich filets, instead of steak. i’ve shared this recipe with my brother and friends. I’d suggest doubling the recipe so that you have extra to keep aside to drizzle over the top. Blend it into a chimichurri or sorts and use to top before serving.

    xxxxxyyyyy

  5. Faith

    This carne asada recipe is amazing. I’ve never had anything so flavorful in my life. I was blown away! I used a flank steak and let it marinate for 5 hours, seared it on both sides on the stove, and let it finish in the oven at 400 for 15 mins. I let it rest for about 15 mins and cut it against the grain, and it came out as a perfect med-rare. So so unbelievably juicy and flavorful!!! I couldn’t let the marinade go to waste because it was so flipping good, so I reduced it about half way and sent it for a whirl in my blender with a little extra oil. It created an absolute perfect sauce that was soooo delicious spread as a base on the tortilla or a flavorful drizzle on top of the already perfect carne asada!! This will forever be my go to!! Thank you so much!!!

    xxxxxyyyyy

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