Carne Asada Recipe
Carne asada is a true Mexican classic—smoky, juicy, and full of flavor. This dry rub is one of my favorites, bold and delicious, perfect for a backyard cookout or a day at the lake.
Ingredients
- 4 lbs beef flap meat
Seasoning Mix
- 1 tbsp smoked paprika
- 1 tbsp ground ancho chile
- 1 tbsp ground onion
- 1 tbsp ground garlic
- 1 1/2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 2 tsp ground black pepper
- To taste kosher salt, (1 tbsp + 1/2tsp)
- 1/2 medium white onion, sliced
- 1/2 bunch fresh cilantro, chopped
Instructions
Seasoning Mix
- In a medium bowl, combine smoked paprika, ground ancho chile, ground onion, ground garlic, ground cumin, and ground black pepper.
- Break the Mexican oregano leaves between your hands before adding them, then season with salt to taste. Whisk everything together until evenly distributed.
The Meat
- Rub the seasoning mix evenly over the meat, making sure every side is well coated.
- Next, mix in the sliced onions and chopped cilantro, making sure they are evenly incorporated.
- Place the meat in resealable plastic bags, press out the excess air, and refrigerate to marinate overnight (or at least 6–8 hours).
Grill the Meat
- Preheat your grill to 450°F. Place the meat directly on the hot grates and cook, browning both sides, until it reaches your desired doneness. For medium, cook until the internal temperature hits 145°F, about 3–4 minutes per side.
Serve
- Once cooked, remove the meat from the grill and let it rest for 15 minutes before slicing.
- When ready to serve, slice the meat against the grain for maximum tenderness. Serve as a main dish or dice it for flavorful tacos.
Notes
Internal Temperature Guide for Beef:
- Rare: 125°F
- Medium rare: 135°F
- Medium: 145°F
- Medium well: 150°F
- Well done: 160°F