The simple flavors of cumin, garlic, salt, and pepper highlight the thin cuts of beef, and whether pan-seared or grilled over your grill, you just can’t go wrong with this mouth-watering Authentic Carne Asada.
When my sister gave me this recipe, she also sent me traditional side dishes that are typically served with it. The Ecuadorian Lentil Stew is a little time-consuming but well worth it. It takes the place of the more traditional refried beans you would have at a Mexican restaurant. Instead of serving this with typical Oven Baked Spanish Rice, my sister gave me another authentic recipe for Ecuadorian Yellow Rice. Making all three of these together and wrapping them in a homemade tortilla is literally like heaven on earth.
More Mexican Favorites Your Family Will Love
- Best Ever Chicken Chimichanga Recipe
- Creamy Cilantro Verde Enchiladas
- Horchata Mexican Drink
- Slow Cooker Chicken Fajitas
- Instant Pot Refried Beans
- Chicken and Black Bean Chilaquiles
Step-by-step pictures for how to make authentic carne asada
Frequently Asked Questions About Making Authentic Carne Asada
What cut of meat should I use for carne asada?
Skirt steak is a great cut to use or any thin lean cut of beef. I can usually find thinly sliced flank steak at my grocery store.
if i don’t have fresh garlic, can i use garlic powder?
I have never tried it with garlic powder. The fresh garlic really adds a depth of flavor I don’t think you’ll get with powder.
what’s the best way to cook carne asada?
Either on your grill on in a frying pan. Either way, the thin cuts cook very quickly so you need to watch it closely to not overcook.
does the meat need to marinate?
Not exactly. This recipe uses a paste, not a marinade. The recipe does suggest letting it sit for at least 30 minutes with the paste before cooking.
can I cut the meat into strips instead of leaving it in flat pieces?
Yes. This will make it difficult to cook on the grill, but if you’re going to be cooking in a frying pan, this is a great option. Cut the meat before adding the rub/paste and proceed to follow the rest of the recipe as normal.
what are the best things to serve on the side with carne asada?
Ecuadorian Lentil Stew, Ecuadorian Yellow Rice, and Homemade Flour Tortillas. We also like to squeeze lime wedges over our carne asada. Homemade Re-fried Beans and Oven Baked Spanish Rice are also another super tasty option!
Favorite Toppings
- 2 lbs thinly sliced beef steaks (about ¼ inch thick)
- 6 cloves garlic, crushed
- 2 tsp salt
- 2 tsp cumin
- ½ tsp ground black pepper
- Mix the garlic, salt, cumin, and pepper in a small bowl to make a paste. Apply the paste evenly over the sliced meat. Cover and let sit for at least 30 minutes.
- Heat your grill or prepare a sautee/frying pan on the stove by heating it and adding a small amount of oil.
- Cook the seasoned meat, being cautious not to overcook. The thin pieces will only need a minute or two on each side.
- Serve with your favorite sides, a squeeze of lime, and enjoy!
Something Sweet
Really forward to making this with the lentils this weekend! Got my grocery list ready. #aprilgiveaway
YUM! YUM! YUM! This is one of my favorite meals! I hope you love it!
This is everything but authentic Mexican food, we never use cumin in carne asada, actually just a very few recipes do, why do you add cumin to everything you call “Mexican”, also carne asada literally means grilled meat, stop Americanizing our food, it’s part of our culture, too bad if you don’t have one.
Carne asada is never served with rice nor lentils.
That looks like shoe soles, carne asada is supposed to have some fat in it, where is the flavor??
If you look at the Cuisine she has this labeled under, it’s not Mexican, it’s Ecuadorian. And from my experience, recipe flavors and ingredients can differ from family to family, regionally (even when in the same country), as well as from country to country. And I’m sure it’s not unheard of to fry the beef in a pan sometimes instead of grilling; I bet both ways taste great.
Thanks Nicole. 🙂
She clearly said that this is from South America, and more specifically Ecuador. Having spent a significant part of my childhood in Ecuador I can verify that she is not “Americanizing” this by adding Cumin – Ecuador is HEAVY on the cumin, and it is delicious! Mostly this flavor combination is put on skewers and eaten as “pinchos”. Also, yes – lentils over beans is very Andean. Please remember that Latin American culture is far larger and more complex than Mexico.
Tonight was my first time making carne asada and it turned out great! The seasonings were simple and had lots of flavor. We all loved it and I’ll definitely make again. Thanks for the recipe! #JanuaryGiveaway
Yay! I am so glad you liked it!