Carne Asada

Latin American carne asada, or "grilled meat," typically starts with tough but tasty flank steak, which is tenderized, moisturized and flavored with a bold marinade. On the grill, it becomes a rich medium brown on the outside and juicy and pink on the inside. When served, it is sliced across the grain, further enhancing its tenderness.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Carne Asada
Review 1 for Carne Asada
5 out of 5
5 out of 5
DallasMimi
,Dallas
,TX
September 30, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Flavorful and Easy
September 30, 2013
I served this at a casual Sunday night dinner party and it got rave reviews. I used flank steak and let it marinate for around 14 hours in a roasting bag. As suggested, bringing the meat to room temperature really helps with the grilling. It's very important with this cut to slice at an angle and across the grain - otherwise it will be tendonous and chewy. For toppings, I set up a station with flour torillias, salsa, guacamole, chopped red onion, diced tomato, Monterrey Jack cheese and sour cream and let everyone build their own. A side of black beans completed the meal. The recipe can be easily scaled up for a crowd, but allow 3/4lb-1lb per person when buying the meat. ( I served 4 adults with 4.3 lbs of meat and only had about 1/2 pound left over.) No need for a trial run on this recipe. Works the first time and everytime.
Pros: Good Value, Easy, Adaptable, Impressive, Will Make Again