Hamdi Saidani Bobby Flay Carne Asada recipe uses skirt steak, olive oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar, salt, and pepper for a flavourful dish this recipe takes 240 minutes to marinate, 15 minutes to cook, and serves 4.
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🤎 Why You’ll Love This Carne Asada Recipe:
- Flavor Explosion. Bold flavours from soy sauce, garlic, lime, and cilantro make this Carne Asada irresistible.
- Easy to Make. Simple ingredients and easy steps make this recipe perfect for any cook.
- Versatile. Enjoy it in tacos, burritos, or with rice and beans—great for any occasion.
- Quick Cooking. After marinating, it cooks in just minutes, perfect for busy weeknights.
❓ What Is Bobby Flay Carne Asada Recipe?
Bobby Flay Carne Asada is a flavorful grilled dish made with skirt steak, marinated in a blend of olive oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar, salt, and pepper the marinade tenderizes the meat, giving it a juicy, zesty, and slightly spicy taste
🥩 Bobby Flay Carne Asada Ingredients
- 2 pounds skirt steak
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 6 cloves garlic, minced
- Juice of 2 limes
- 1 large handful fresh cilantro, leaves and stems, finely chopped
- 1 jalapeno, seeded and minced
- 2 tablespoons red wine vinegar
- 1 teaspoon freshly ground cumin, seeds lightly toasted
- 1/2 teaspoon sugar
- Kosher salt and freshly ground black pepper
🍖How To Make Bobby Flay Carne Asada
- Place the skirt steak in a large bowl or baking dish.
- Mix oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar, salt, and pepper.
- Pour this marinade over the steak, making sure it’s well-coated.
- Cover and refrigerate for 4 to 6 hours or overnight.
- Preheat a grill or cast-iron skillet to high heat.
- Remove the steak from the marinade and sprinkle both sides with salt and pepper.
- Grill the steak for a few minutes on each side, depending on thickness, until cooked to your liking.
- Let the steak rest on a cutting board for 5 minutes.
- Slice the steak thinly against the grain on a diagonal and serve.
💭 Recipe Tips:
- Marinate the steak for at least 4 hours but no more than 24 hours to prevent the meat from becoming too soft and mushy.
- For less spiciness, remove the seeds from the jalapeno or use a milder pepper like Anaheim to maintain flavour without excessive heat.
- Preheat the grill or skillet to high heat to achieve a perfect sear, locking in juices and creating a flavorful crust.
- Always slice the steak against the grain after resting to ensure tenderness; cutting with the grain results in tough, chewy pieces.
- Substitute red wine vinegar with apple cider or white vinegar if needed, but be aware it might slightly alter the taste profile.
🥗 What To Serve With Carne Asada?
Serve Carne Asada with Grilled Potato Salad,Caesar Salad,Southwest Potato Salad, Twice Baked Sweet Potatoes or Pickled Onions and Italian Frittata.
🎚 How To Store Leftovers Carne Asada?
- In The Fridge: Store leftovers carne asada in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavour.
- In The Freezer: Freeze leftovers carne asada in a sealed freezer-safe bag or container for up to 3 months.
🥵 How To Reheat Leftovers Carne Asada?
- In The Oven: Preheat to 180°C (350°F) wrap leftovers carne asada in foil and heat for 5 minutes until warmed through.
- In The Microwave: Place leftovers carne asada on a microwave-safe plate cover with a damp paper towel and heat on medium power for 2-3 minutes.
- On The Stovetop: Heat a skillet over medium heat add leftovers carne asada and reheat for 3-6 minutes per side until warmed through.
FAQ’S
How do you prevent Carne Asada from becoming too tough?
To prevent Carne Asada from becoming too tough, marinate the meat for 4 to 24 hours and slice against the grain after cooking. Cook quickly over high heat to keep it tender and juicy.
Can Carne Asada be made ahead of time?
Yes, you can marinate the meat up to 24 hours in advance. After cooking, store in an airtight container in the fridge for up to 3 days and reheat as needed.
Can you use lemon juice instead of lime juice in the marinade?
Yes, lemon juice can substitute lime juice in the marinade. It provides the necessary acidity but will slightly alter the flavour profile, offering a less traditional but still effective option.
What cut of meat is best for Carne Asada?
Skirt steak and flank steak are the best cuts for Carne Asada. Both cuts are flavorful and tender when marinated properly and cooked over high heat.
Try More Bobby Flay Recipe:
Bobby Flay Carne Asada Nutrition Facts
Amount Per Serving
- Calories: 400
- Protein: 28g
- Total Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Sugars: 2g
- Cholesterol: 75mg
- Sodium: 750mg
Bobby Flay Carne Asada
Description
Bobby Flay Carne Asada recipe uses skirt steak, olive oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar, salt, and pepper for a flavourful dish this recipe takes 240 minutes to marinate, 15 minutes to cook, and serves 4.
Ingredients
Instructions
- Place the skirt steak in a large bowl or baking dish.
- Mix oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar, salt, and pepper.
- Pour this marinade over the steak, making sure it’s well-coated.
- Cover and refrigerate for 4 to 6 hours or overnight.
- Preheat a grill or cast-iron skillet to high heat.
- Remove the steak from the marinade and sprinkle both sides with salt and pepper.
- Grill the steak for a few minutes on each side, depending on thickness, until cooked to your liking.
Let the steak rest on a cutting board for 5 minutes.- Slice the steak thinly against the grain on a diagonal and serve.
Notes
- Marinate the steak for at least 4 hours but no more than 24 hours to prevent the meat from becoming too soft and mushy.
- For less spiciness, remove the seeds from the jalapeno or use a milder pepper like Anaheim to maintain flavour without excessive heat.
- Preheat the grill or skillet to high heat to achieve a perfect sear, locking in juices and creating a flavorful crust.
- Always slice the steak against the grain after resting to ensure tenderness; cutting with the grain results in tough, chewy pieces.
- Substitute red wine vinegar with apple cider or white vinegar if needed, but be aware it might slightly alter the taste profile.