2 Grilled Carne Asada Recipes

Growing up in Arizona I have a affinity for hot spicy foods, but most of my family prefers their food more bland. It can be difficult at times to meet everyone’s taste requirements. But you don’t have to turn into a short order cook,  grilling is a great venue for creating different dishes. With a rub or a simple sauce, can turn the heat up on your dishes to meet everyone’s particular taste preferences.

This week I grilled up some Mexican food recipes, and one of them was the carne asada recipe you find below. It tastes quite authentic, is quite easy to prepare, and these 2 carne asada mexican food recipes, are easy to prepare. I included the video above it your want to split your the heat levels of the meat. I prefer a rub to the marinades when making taco, but you may enjoy the marinade version better.

Carne Asada is a skirt steak recipes, are very inexpensive and make a great addition to weekly menu. I usually buy extra because the price is right for today’s economics and you can use the left over steak for; burritos (add rice, black bean salsa, cheese, lettuce, and sour cream), Tacos, salads, and they make great breakfast burritos with eggs, and cheese. This is a very versatile meal that is quick, easy, and very tasty!

Enjoy..

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Carne Asada with Black Bean and Avocado Salsa

Serves: 6

Prep time: 20 minutes
WAY TO GRILL: direct high heat (450° to 550°F)
GRILLING TIME: 4 to 6 minutes

Ingredients:

• 1½ pounds skirt steak, trimmed of excess fat
  Extra-virgin olive oil
• 12 Taco size Flour Tortillas
  

Salsa

1 can (15 ounces) black beans, rinsed
1 ripe Haas avocado, finely chopped
1 cup finely chopped white onion, rinsed in a sieve
1 cup finely chopped ripe tomato
2 tablespoons roughly chopped fresh cilantro
1 tablespoon fresh lime juice
½ teaspoon kosher salt
¼ teaspoon chipotle chile powder
¼ teaspoon ground cumin
1⁄8 teaspoon freshly ground black pepper

Here’s The Rub

1 teaspoon chipotle chile powder
1 teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1½ pounds skirt steak, trimmed of excess fat
Extra-virgin olive oil

1. In a medium, non-reactive bowl combine the salsa ingredients. Cover with plastic wrap, pressing
the wrap directly onto the surface, and set aside at room temperature for as long as 2 hours before
serving.
2. In a small bowl mix the rub ingredients. Cut the steak into foot long pieces to make them easier to
handle on the grill. Lightly coat both sides of the steaks with oil. Season evenly with the rub. Let stand
at room temperature for 20 to 30 minutes before grilling. Prepare the grill for direct cooking over high
heat.
3. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as
possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or
twice. Remove the steaks from the grill and let rest for 3 to 5 minutes.
4. Cut the steaks across the grain into ½-inch-thick slices. Serve warm with the salsa.

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