Let the carne asada rest for about 5 minutes after cooking. This helps redistribute the juices, making sure your meat isn’t dry. Slice the steak against the grain for maximum tenderness.

Flank Steak Carne Asada Padilla (From Bruce Aidell’s Great Meat Cookbook) Because I live in an area with a large Mexican community, I often shop in Latino markets. Naturally, I always check out the ...

Try this delicious authentic carne asada recipe marinated in spices, citrus, beer, and garlic for an unbelievably flavorful steak. You will love the taste of this dish, and it will quickly become ...

Food seemed the perfect answer. “Carne asada was one of the things I grew up on,” Garciaparra says. “When we had family over, it was carne asada on the grill. . . .

papadage Ars Legatus Legionis 23y 43,057 I've been generally unhappy with my carne asada recipe in general. It was good, but not as good as what I get from carts in Mexico. Last night, I ...

Preparation Step 1 Trim excess fat and silver skin from 2 lb. skirt or flank steak. Cut meat into 3–4 pieces for skirt steak or 2 pieces for flank steak; transfer to a rimmed baking sheet. Step ...

Total time: 1 hour, 10 minutes plus overnight marinating time Servings: 16 Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium.