Sandra This Bobby Flay Carne Asada Recipe is a tender and citrus-infused recipe, which features juicy skirt steak and a savory soy-lime marinade. It’s the perfect taco filling, ready in about 6 hours and 20 minutes (including marinating time).
Bobby Flay Carne Asada Recipe 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 Recipe
- Prepare the steak: Place the skirt steak in a large baking dish or a resealable plastic bag. If the steak is very long, you can cut it in half to fit better.
- Make the marinade: In a medium bowl, whisk together the olive oil, soy sauce, minced garlic, lime juice, chopped cilantro, minced jalapeno, red wine vinegar, toasted cumin, sugar, salt, and pepper. Ensure the sugar is fully dissolved.
- Marinate the meat: Pour this marinade over the steak, turning the meat to ensure it is thoroughly coated on all sides. Cover the dish with plastic wrap (or seal the bag) and refrigerate for 4 to 6 hours, or overnight.
- Preheat the grill: Preheat an outdoor grill or a large cast-iron skillet to high heat. You want the surface smoking hot to get a good char quickly without overcooking the inside.
- Grill the steak: Remove the steak from the marinade and let the excess liquid drip off. Sprinkle both sides lightly with a little more salt and pepper. Place the steak on the hot grill. Grill for 3 to 5 minutes on each side, depending on thickness, until charred on the outside and medium-rare to medium on the inside.
- Rest and slice: Remove the steak from the grill and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute. Slice the steak thinly against the grain on a diagonal. Serve immediately.
Recipe Tips
- Skirt Steak vs. Flank Steak: Bobby Flay prefers skirt steak for Carne Asada because it has a looser grain and higher fat content, making it more flavorful and tender when marinated. If you can’t find it, flank steak is the standard substitute, though it may require a slightly longer cooking time.
- The Importance of “Against the Grain”: Skirt steak has very distinct, rope-like muscle fibers. You must slice perpendicular (against) these fibers. If you slice with the grain, the meat will be chewy and tough.
- Toasting Cumin: Don’t skip toasting the cumin seeds. Heat them in a dry skillet for 1-2 minutes until fragrant before grinding. This releases essential oils that add a deep, smoky flavor to the marinade.
- Marinating Time: While overnight is great, be careful not to exceed 24 hours. The high acid content from the lime juice and vinegar can start to break down the meat texture too much, making it mushy.
What To Serve With Bobby Flay Carne Asada
This meat is the star of the show, perfect for tacos or platters.
- Warm Corn Tortillas: Essential for making tacos.
- Pico de Gallo: Fresh tomato salsa adds brightness.
- Grilled Onions: Throw green onions (scallions) on the grill alongside the steak.
- Mexican Rice: A savory side to round out the meal.
How To Store Bobby Flay Carne Asada Recipe
- Refrigerate: Store leftover sliced steak in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Reheat gently in a skillet over medium heat just until warm. Do not microwave if possible, as it will overcook the steak.
- Freeze: You can freeze the raw steak in the marinade for up to 3 months. Or, freeze the cooked, sliced meat in freezer bags for up to 2 months.
Bobby Flay Carne Asada Recipe Nutrition Facts
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 950mg
- Total Carbohydrates: 3g
- Dietary Fiber: 0g
- Sugar: 1g
- Protein: 32g
Nutrition information is estimated per serving based on marinade absorption.
FAQs
Is this recipe spicy?
It has a mild kick from the jalapeno. To make it completely mild, ensure you remove all seeds and white ribs from the jalapeno before mincing. To make it spicier, leave the seeds in.
Can I cook this indoors?
Yes. A cast-iron skillet or grill pan is perfect for indoor cooking. Get it extremely hot and turn on your exhaust fan, as the searing meat will create smoke.
Why add sugar to the marinade?
The small amount of sugar helps balance the high acidity of the lime and vinegar. It also aids in caramelization, giving the steak a beautiful brown crust on the grill.
Try More Recipes:
- Bobby Flay Texas Chili Recipe
- Bobby Flay Chicken Chili Recipe
- Bobby Flay Fried Chicken Sandwich Recipe
Bobby Flay Carne Asada Recipe
Description
This Bobby Flay Carne Asada recipe features skirt steak marinated in a robust blend of soy sauce, lime, and toasted cumin, grilled to charred perfection for the ultimate taco night.
Ingredients
Instructions
- Place steak in a dish.
- Whisk oil, soy sauce, garlic, lime, cilantro, jalapeno, vinegar, cumin, sugar, salt, and pepper.
- Pour over steak; refrigerate 4-6 hours.
- Preheat grill to high.
- Remove steak, season lightly with salt/pepper.
- Grill 3-5 minutes per side until charred.
- Rest 5 minutes.
- Slice thinly against the grain.
Notes
- Soy Sauce: This is Bobby Flay’s secret ingredient; it adds a savory umami depth and aids in browning, distinct from traditional salt-only recipes.
- Grain: Look closely at the raw meat to identify the direction of the grain before you cook it so you know how to slice it later.
- Leftovers: Leftover carne asada makes fantastic nachos or steak and eggs.
Bobby Flay Carne Asada Recipe
