Carne Asada Three Different skirt and flank steak recipes

Carne Asada Recipe Three Ways Homemade

 

We've collected Three of our best ways to make Carne Asada Recipes Homemade.

Each of the recipes is homemade which means you can easily gather the ingredients necessary to make the recipes.  We hope you give these or all of them a try for your next barbecue.

#1 Carne Asada Standard Recipe:

  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large bunch fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Jake's Famous California Chicken Rub
  • 2 limes, juiced
  • 2 orange, juiced
  • 2 limes juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

To reduce the recipe cut all ingredients by half meaning 2 garlic cloves, 1/2 jalapeno minced, 1/2 bunch of fresh cilantro and so on.

Blend the garlic, jalapeno, cilantro, salt, black pepper, California Chicken Rub and olive oil together to form a paste. Place in a jar that can be sealed. Add the line juice, white vinegar, and orange juice to the container. Mix thoroughly and let the ingredients rest for at least and hour. If you can let the ingredient mature overnight that is even better.

Once the Carne Asada Recipe Homemade ingredients have matured place meat in a container and coat with the marinade. Let the marinade rest on the meat overnight if possible for best results. When fully rested remove the meat and grill directly.

Carne Asada is one of those dishes that if you're familiar with you just can't wait for summer to approach so you can get your grill on.  If you're not familiar with the Carne Asada it's actually a flank steak, skirt steak or rib steak cut that is marinated in special juices allow to absorb the marinade then grilled and sliced into strips just right for tortillas and taco shells.  The name means "grilled meat" and the meat is wonderfully marinated and the flavors are fresh and vibrant and will be enjoyed for as long as the flank steak survives the audience that is made for.  And when it's gone you instantly want more of it and wonder when the next barbecue will come around.

I have friends that come more that 200 miles out to the Central Coast of California just to participate in one of our barbecues where Carne Asada is served.  I guess life is really slow in some of those small towns when you're biggest piece of excitement is tacos.  Well no matter we take the skirt steak and marinate that in our special recipe of orange juice, lime juice, vinegar, garlic, cilantro and more then grill that marinated steak over a medium hot fire with nice amounts of red oak wood.  Once grilled the steak is allowed to rest about 5 or more minutes.  In the meantime we take large size flour tortillas and place then on the grill with its residual heat.  The tortillas are just barely charred on the outside then flipped and charred slightly on that side.  Along with the skirt steak, and tortillas we add avocado, sliced cabbage red and green, a little Mexican Queso cheese, some sprinkles of Jalapenos, tomatoes, onions, cilantro, and sprinkles of hot sauce either out Sriracha Ketchup, La Tapatio or other hot style sauce. 

The tortillas are folded over into wraps and friends have choices of sauces, salads, beans, rice, of course pinquito beans layered with cheese and more to round out their plates.  Along with the wraps we serve a refreshing Lemonade cocktail or juice punch.  The results fabulous.  

#2 This Carne Asada Marinated Wraps Recipe

Carne Asada Wraps

 

One of my BBQ friends thought that a great everyday recipe would be that for a Carne Asada style Chicken wrap. The wrap is easy to make and the ingredients can be used on just about any meat type like beef or turkey. Read up and make you own style of wraps.

Chicken Wrap Recipes Using Carne Asada Ingredients

  • 2 Chicken Breasts or skirt steak, trimmed of excess fat
  • 1/4 Cup Olive oil ( for Grill coating)
  • 2 Tablespoons Jake's Californian Chicken Rub formerly Seasoned Salt
  • 1 Teaspoon Ground black pepper
  • 1/2 Shredded romaine or cabbage for serving
  • Chopped white onion, for serving
  • 1/4 Cup Shredded Jack Cheese for serving
  • 1/2 cup Tomato Salsa or Pico de Gallo
  • 2 limes, cut in wedges for serving
  • 16 (10-inch) flour wrap tortillas
  • 1 Teaspoon Turmeric
  • 1/4 Cup Raspberries Fresh or Dried
  • 4 garlic cloves, minced
  • 1 jalapeno, minced (Optional)
  • 1 large bunch fresh cilantro leaves, finely chopped
  • 1 tablespoon Kosher salt
  • 2 oranges, juiced
  • 2 limes juiced
  • 2 tablespoons white vinegar
  • 1 Tablespoon Olive oil (for cooking)
  • 3 Tablespoons Buttermilk Ranch Dressing

Carne Asada Marinade: Mix together Jake's California Chicken Rub formerly Seasoned Salt, black pepper, Olive oil for cooking, Turmeric, Raspberries, garlic cloves, Kosher salt, orange juice, limes juice, and white vinegar.

Directions: Lay the Chicken Breasts or flank steak in a large baking dish and pour the marinade over it. Seal the container and refrigerate for 1 hour or up to 8 hours. Do not marinate more than 8 hours as the fibers will break down too much making the meat mushy.

Following marination preheat an outdoor grill or broiler to medium high heat. Brush the grates with a the Olive oil to prevent the meat from sticking. Remove the chicken breast or steak from the marinade and season sides with Jake's Seasoned Salt and pepper. Grill (or broil) the until the internal temperature reaches 170 degrees for chicken and 140 degrees for steak. Turn the meat every 7 to 10 minutes until the desired temperature is reached. Remove the meat and let rest on the cutting board for 5 minutes to allow the juices to settle. Thinly slice the meat on a diagonal.

Warm the wrap tortillas for 30 seconds on each side in a dry or lightly oiled skillet or on the grill, until toasty and pliable.

To make tacos: stack up 2 of the warm tortillas, place about 4 ounces of grilled chicken or beef down the center, and sprinkle with some cabbage, onion, cheese and cilantro. Top each taco with a spoonful of the Pico de Gallo salsa or standard salsa, garnish with lime wedges and sprinkle additional Jake's Seasoned Salt for taste. Top with Buttermilk Ranch dressing and fold over or wrap the warmed tortillas tightly.

Pico De Gallo Recipe (optional):

If you can't locate Pico De Gallo you can make it with this recipe.

Ingredients Carne Asada Marinated Chicken Wraps Pico de Gallo:

  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano Chile, minced
  • 1 bunch fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Jake's Seasoned salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let sit for 15 minutes to 1 hour while flavors to blend and serve with wraps.

 

#3 Carne Asada Seasoned Recipe

Carne asada taco wrap

 

Our full flavored homemade Carne Asada recipe is wonderful and easy to make as a summertime treat.

Jake's Carne Asada Recipe

Ingredients

  • 2 pounds flank or skirt steak, trimmed of excess fat
  • Olive oil, for coating the grill
  • Jake's California Chicken Rub formerly Seasoned Salt
  • Ground black pepper
  • Shredded romaine or iceberg lettuce for serving
  • Chopped white onion, for serving
  • Shredded Jack Cheese for serving
  • 1/2 cup Pico de Gallo
  • 2 limes, cut in wedges for serving
  • 16 (7-inch) corn tortillas

Marinade:

  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large bunch fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 2 orange, juiced
  • 2 limes juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

Directions

Lay the flank steak in a large baking dish and pour the marinade over it. Seal the container and refrigerate for 1 hour or up to 8 hours. Don't marinate the steak for more than 8 hours or the fibers will break down too much making the meat mushy.

Preheat an outdoor grill or broiler to medium high heat. Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade and season the steak on both sides with Jake's Seasoned Salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make tacos, stack up 2 of the warm tortillas, place about 4 ounces of grilled beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges and sprinkle on some additional Jake's Seasoned Salt. Repeat with the remaining tortillas.

In a ceramic dish, bowl or mortar and pestle, or blender mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up well to combine. Blend can be used as a marinade for chicken, beef or as a table condiment.

Pico De Gallo:

If you can't locate Pico De Gallo you can make it with this recipe.

Ingredients:

  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano Chile, minced
  • 1 bunch fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Jake's Seasoned salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let sit for 15 minutes to 1 hour while flavors to blend.

Homemade Carne Asada Seasoned Recipe Makes approximately 2 cups

 

 


This product was added to our catalog on Wednesday 20 September, 2017.

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