It’s grilling time y’all and this carne asada is gonna rock your world! Well, I hear it’s “grilling season” right now, but I’m not sure what that means. Here in lower Alabama, it’s grilling time all the time. And this is on my grill at least once a month.
My favorite thing about this carne asada is that there’s no crazy crap that goes in there. The marinade is quick to put together and is just everyday ingredients you probably have in your pantry or fridge anyway. Except the limes and if you had to, you could use bottled lime juice. Just sayin’. I’m not doing that, but you could and there would be no judgement.
I love, LOVE flap meat for this. I get mine at Costco. It’s relatively cheap (for meat) and it comes in 2 pieces. So I marinate them both, cook one fresh and freeze one in the marinade. Makes my life easy! But if you can’t find flap meat, use flank. Just as tasty.
The only thing necessary to say before I tell you how to do this is that you will need a meat thermometer. I repeat: YOU WILL NEED A MEAT THERMOMETER! Flap or flank does not like to be overcooked and you will not like it overcooked either. They get very cranky and weird when you overcook them. Just a cheap thermometer will do, but it will change your grilling game. I promise. I have this Thermopro and I keep it in my pocket on most days of the week. It’s cheap but it does the job.
So guys, gals…let’s get behind that grill and sweat! Or not – depends on where you live I guess. Don’t be shy either …throw this on nachos, in tacos, burritos or fries!
- 1 bunch of cilantro, chopped
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1/2 tablespoon brown sugar
- 2 tablespoon soy sauce
- 2 limes, juiced
- 1 tablespoon chipotle in adobo sauce
- 2-3 pounds flap meat for flank steak
- warm tortillas optional
- onions, chopped optional
- avocado, sliced optional
Combine all the ingredients but the meat in a large bowl or zip lock bag. When mixed well, marinate for at least 4 hours but ideally, overnight or 24 hours.
When ready to cook, get your grill or grill pan nice and hot. Go on and crank it up. When it's hot, open it up and throw the flap meat or flank steak on.
Let it sit there for a couple minutes and then flip. Repeat the flip every couple of minutes. This will achieve a more even cook with less graying.
This will cook QUICK. Flap meat or flank steak does not like to be over cooked. This is where your meat thermometer comes in. After about 5 minutes of cook time, insert your thermometer into the thickest part.
These are your cooking temperatures:
MEDIUM RARE: 135°
MEDIUM WELL: 150°
Cook and flip every couple of minutes until you reach about 5° under your desired doneness. Your meat will continue with some carryover heat and raise about 5° as it rests. Remove and let rest for 10 minutes. Slice AGAINST the grain.
Serve in warm tortillas (or fries or nachos) with your favorite toppings!
By all means, you can cook this to whatever temperature you’re comfortable with, but in my experience an overcooked flap or flank meat will probably not be great. It will be significantly tougher than say a piece of meat pulled at 120-125°.
Even though you may order your steak medium well or well done, I would encourage you to be brave and pull the carne asada just a little bit before. The meat is so thin, you will not notice at all that the meat is not your usual “steak” temperature.
Another thing is with flap meat especially and sometimes flank, there are varying thicknesses along the length of the meat. So your thin ends might be completely done and your middle might be pink. That works very well for a mixed crowd that likes varying temperatures.
What’s my favorite grill to cook this carne asada? Why, my Kudu grill, of course! Open fire cooking makes meat shine!
This post parties at: The Weekend Potluck,