Rick Martínez Has the Best Carne Asada Recipe for Your Next Cookout
Ingredients
- ⅓ c.fresh lime juice
plus more for grilling, about 3 limes
- ⅓ c.fresh orange juice
about 2 oranges
- ⅓ c.extra-virgin olive oil
plus more for grilling
- 2 tsp.dried oregano
preferably mexican
- 1 ¾ tsp.morton kosher salt
plus more for grilling
- 1 tsp.freshly ground black pepper
- 1 mediumwhite onion
thinly sliced
- 4garlic cloves
finely grated
- 3 lb.mixed cuts of beef
such as flanken-cut short ribs, rib-eye, new york strip, skirt, and/or flank
- 1 lb.fresh chorizo links or your favorite sausage
about 4
- 8 largechiles jalapeños
left whole
- 8 largescallions
- 8tortillas de maíz
corn tortillas
- 1 lb.quesillo
chihuahua, or monterey jack, shredded
- grilled tortillas
guacamole, salsa, chopped cilantro, refried beans and lime wedges, for serving, corn or flour
Directions
- 1
For the marinade: In a large bowl, whisk together the lime juice, orange juice, oil, oregano, salt, and pepper. Add the onion and garlic and toss with your hands to combine.
- 2
Add the beef and toss to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
- 3
Prepare a gas grill for two-zone heat: Set one burner at medium-high and one or two burners at high. (Alternatively, prepare a charcoal grill for high heat.)
- 4
Remove the steaks from the marinade, shaking off any excess and brushing off and reserving any onions that are stuck to the meat. Drain the onions in a fine-mesh sieve set over the sink—discard the marinade and save the onions.<br/>
- 5
Grill the beef over high heat, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.<br/>
- 6
If the onions have fallen apart, they will be easier to sauté rather than grill, unless you have a vegetable grill basket—and if you do, I recommend using it (even if the onions didn't fall apart, a grill basket will help prevent them from slipping through the grill grates). Grill or sauté the onions until they are charred on all sides, for 4 to 8 minutes. Transfer to a plate.
- 7
Grill the chorizo, turning occasionally, until charred on all sides and cooked through, for 2 to 3 minutes per side.<br/>
- 8
Grill the whole jalapeños and scallions over medium-high heat, turning occasionally, until charred and tender, for 4 to 8 minutes. Transfer to a large bowl and toss with a squeeze of lime juice, a drizzle of oil, and a pinch of salt.
- 9
To make the quesadillas, toast one side of the tortillas over the medium-high side of the grill until lightly charred, for about 1 minute. Flip and place a small mound of cheese on the charred side, then fold in half like a taco, and continue to grill until the cheese begins to melt and the tortilla is lightly charred, for about 1 minute. Flip again to char the other side. Transfer to a platter.<br/>
- 10
Serve the quesadillas along with grilled tortillas and you can make tacos or stuff the quesadillas with carne asada,<br/>chorizo, chiles jalapeños, scallions, guacamole, salsa, and cilantro. Serve with the refried beans and lime wedges for squeezing.
Rick Martínez Has the Best Carne Asada Recipe for Your Next Cookout
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About this Recipe
Craving the ultimate grilled feast that brings everyone together? Rick Martínez's celebrated carne asada recipe, straight from his acclaimed cookbook 'Mi Cocina', is your ticket to a memorable cookout. This isn't just a meal; it's an experience, perfect for celebrating with friends and family, especially during grilling season.
Why This Carne Asada Is a Cut Above
What sets this carne asada apart is the masterful marinade, a vibrant blend of fresh lime and orange juices, extra-virgin olive oil, Mexican oregano, and finely grated garlic. This carefully balanced mix infuses a medley of beef cuts, from flanken-cut short ribs to New York strip, with incredible depth and tenderness. It's a testament to the expertise of a chef renowned for his authentic and approachable Mexican cooking.
What to Expect from Your Grill
Prepare for a symphony of flavors and textures that dance on your palate. You'll savor succulent, tender grilled beef, infused with bright citrus notes and the earthy warmth of Mexican oregano. Alongside the beef, perfectly charred whole jalapeños and scallions add a smoky, slightly spicy counterpoint. And let's not forget the savory fresh chorizo, grilling alongside to perfection. This is a hearty, satisfying dish, built for sharing, promising a vibrant taste of Mexico right in your backyard.
Customization & Variations for Your Cookout
This recipe offers wonderful flexibility to suit your preferences. While a mix of cuts like flanken-cut short ribs, rib-eye, New York strip, skirt, and flank is suggested, feel free to use your favorite or what's available. You can also easily swap the fresh chorizo links for your preferred sausage variety. For the cheesy component, opt for quesillo, chihuahua, or Monterey Jack cheese—all promise a delightful melt.
Serving Your Festive Spread
This carne asada is truly designed to feed a crowd and is ideal for gatherings like Cinco de Mayo or the Fourth of July. Serve generously with warm corn tortillas, fresh guacamole, your favorite salsa, a sprinkle of chopped cilantro, hearty refried beans, and plenty of extra lime wedges for squeezing over everything.