Cilantro Carne Asada: A Flavorful Fiesta for Your Taste Buds

Carne asada, the quintessential Mexican grilled beef, gets a vibrant and herbaceous makeover with the addition of cilantro. This Cilantro Carne Asada recipe elevates the classic dish, infusing it with a bright, fresh flavor that perfectly complements the smoky char of the grill. This marinade, bursting with cilantro, garlic, citrus, and a hint of spice, tenderizes the beef and creates a symphony of flavors that will tantalize your taste buds. Get ready to experience carne asada like never before!

## Why This Cilantro Carne Asada Recipe Works

* **Flavor Explosion:** The abundance of fresh cilantro, combined with the other marinade ingredients, creates an incredibly flavorful and aromatic carne asada. It’s a welcome change from the traditional, simpler marinades.
* **Tender and Juicy:** The acidic components of the marinade, like lime and orange juice, help to tenderize the beef, resulting in a juicy and melt-in-your-mouth texture.
* **Versatile:** This carne asada is incredibly versatile. Enjoy it in tacos, burritos, salads, nachos, or simply on its own with your favorite sides.
* **Easy to Make:** Despite its complex flavors, this recipe is surprisingly easy to prepare. The marinade comes together quickly, and the grilling process is straightforward.

## Ingredients You’ll Need

* **Flank Steak or Skirt Steak:** These are the best cuts for carne asada because they are relatively thin and cook quickly on the grill. Flank steak is leaner and more readily available in most supermarkets, while skirt steak is fattier and more flavorful. Skirt steak is often the preferred option if you can find it. Aim for approximately 2 pounds.
* **Fresh Cilantro:** The star of the show! You’ll need a generous amount, about 2 packed cups, roughly chopped. Don’t be afraid to use the stems, as they are packed with flavor.
* **Garlic:** Fresh garlic is essential for this recipe. Use 6-8 cloves, minced or pressed.
* **Lime Juice:** The acidity of lime juice helps to tenderize the meat and adds a bright, citrusy note. Use the juice of 2-3 limes.
* **Orange Juice:** Similar to lime juice, orange juice contributes to the tenderizing process and adds a touch of sweetness and complexity to the marinade. Use the juice of 1-2 oranges.
* **Olive Oil:** Olive oil helps to carry the flavors of the marinade and keeps the beef moist during grilling. Use about 1/4 cup.
* **Jalapeño Pepper:** For a touch of heat, add 1 jalapeño pepper, seeded and minced. Adjust the amount based on your spice preference. If you prefer a milder flavor, remove the seeds and membranes completely.
* **Cumin:** Ground cumin adds a warm, earthy flavor to the marinade. Use 1 tablespoon.
* **Chili Powder:** Chili powder provides a subtle smoky flavor and a hint of spice. Use 1 tablespoon. Use a blend of chili powder for better flavour.
* **Oregano:** Dried Mexican oregano adds a distinct, slightly peppery flavor that complements the other ingredients. Use 1 teaspoon. If you can’t find mexican oregano, try using regular oregano.
* **Salt and Black Pepper:** To taste. Don’t be shy with the salt, as it helps to draw out the flavors of the other ingredients and tenderizes the meat.
* **Optional: Soy Sauce or Worcestershire Sauce:** A tablespoon or two of soy sauce or Worcestershire sauce adds depth and umami to the marinade. Some people also use Maggi seasoning sauce.

## Step-by-Step Instructions

1. **Prepare the Marinade:** In a food processor or blender, combine the cilantro, garlic, lime juice, orange juice, olive oil, jalapeño pepper, cumin, chili powder, oregano, salt, pepper, and optional soy sauce or Worcestershire sauce. Pulse or blend until smooth. You may need to scrape down the sides of the food processor or blender a few times to ensure that all the ingredients are fully incorporated.

2. **Marinate the Beef:** Place the flank steak or skirt steak in a large resealable plastic bag or a shallow dish. Pour the cilantro marinade over the beef, ensuring that it is evenly coated. Massage the marinade into the beef. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. The longer the beef marinates, the more flavorful and tender it will become. However, avoid marinating for more than 24 hours, as the acid in the marinade can start to break down the meat too much, resulting in a mushy texture.

3. **Prepare the Grill:** Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent the beef from sticking.

4. **Grill the Beef:** Remove the beef from the marinade and discard the marinade. Place the beef on the hot grill and cook for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C). Be careful not to overcook the beef, as it can become tough.

5. **Rest and Slice:** Remove the beef from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Slice the beef thinly against the grain. This is crucial for ensuring tenderness, especially with flank steak. Look for the grain of the meat (the direction the muscle fibers run) and slice perpendicular to it.

6. **Serve:** Serve the Cilantro Carne Asada immediately. Garnish with fresh cilantro, lime wedges, or your favorite toppings. This carne asada is delicious in tacos, burritos, salads, nachos, or simply on its own with your favorite sides.

## Tips for the Best Cilantro Carne Asada

* **Choose the Right Cut of Beef:** As mentioned earlier, flank steak and skirt steak are the best choices for carne asada. However, if you can’t find either of these, you can also use flat iron steak or even sirloin steak. Just be sure to adjust the cooking time accordingly.
* **Don’t Skip the Marinating Time:** The marinade is essential for tenderizing the beef and infusing it with flavor. Don’t skimp on the marinating time. At least 4 hours is recommended, but overnight is even better.
* **Use Fresh Ingredients:** Fresh cilantro, garlic, and citrus juice are key to the success of this recipe. Avoid using dried herbs or bottled juice, as they will not provide the same flavor.
* **Don’t Overcook the Beef:** Overcooked carne asada is tough and dry. Use a meat thermometer to ensure that you cook the beef to your desired level of doneness.
* **Slice Against the Grain:** Slicing the beef against the grain is crucial for ensuring tenderness. Look for the grain of the meat and slice perpendicular to it.
* **Get a good char:** A well-charred steak adds a wonderful smoky flavor.
* **Use a hot grill:** A hot grill ensures that the beef will sear properly and develop a nice crust.
* **Experiment with the marinade:** Feel free to adjust the ingredients in the marinade to your liking. For example, you can add more jalapeño for a spicier flavor, or add a touch of honey for sweetness. Some people use beer in their marinade. Others add a bit of pineapple juice or even a dash of liquid smoke.
* **Grill over charcoal:** If you have the option, grilling the carne asada over charcoal will impart a more smoky flavor.

## Serving Suggestions

* **Tacos:** Serve the Cilantro Carne Asada in warm tortillas with your favorite toppings, such as salsa, guacamole, onions, cilantro, and lime wedges.
* **Burritos:** Wrap the carne asada in a large flour tortilla with rice, beans, cheese, salsa, and sour cream.
* **Salads:** Top a bed of lettuce with the carne asada, along with your favorite salad toppings, such as tomatoes, cucumbers, onions, avocado, and a vinaigrette dressing.
* **Nachos:** Pile tortilla chips with the carne asada, cheese, beans, salsa, guacamole, and sour cream.
* **Rice Bowls:** Serve the carne asada over a bed of rice with your favorite toppings, such as black beans, corn, salsa, and avocado.
* **Quesadillas:** Use the carne asada as a filling for quesadillas, along with cheese and your favorite toppings.
* **With Grilled Vegetables:** Serve the carne asada alongside grilled vegetables such as bell peppers, onions, zucchini, and corn.
* **On its own:** Simply serve the sliced carne asada on a platter with your favorite sides, such as rice, beans, salsa, and guacamole.

## Variations

* **Spicy Cilantro Carne Asada:** Add more jalapeño pepper or a pinch of cayenne pepper to the marinade for a spicier kick.
* **Sweet and Spicy Cilantro Carne Asada:** Add a tablespoon of honey or brown sugar to the marinade for a touch of sweetness. You can also add a pinch of red pepper flakes for heat.
* **Citrus Cilantro Carne Asada:** Increase the amount of lime and orange juice in the marinade for a more pronounced citrus flavor. You can also add the zest of a lime or orange.
* **Smoky Cilantro Carne Asada:** Add a teaspoon of smoked paprika or a dash of liquid smoke to the marinade for a smoky flavor. Grilling over charcoal will also enhance the smoky flavor.

## Storage and Reheating

* **Storage:** Leftover Cilantro Carne Asada can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the carne asada in a skillet over medium heat, or in the microwave. Be careful not to overcook it, as it can become dry. You can also add a splash of broth or water to the skillet or microwave to help keep it moist.

## Cilantro Carne Asada Recipe

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Marinating time:** 4 hours (minimum), preferably overnight
**Cook time:** 6-10 minutes

### Ingredients:

* 2 pounds flank steak or skirt steak
* 2 cups packed fresh cilantro, roughly chopped
* 6-8 cloves garlic, minced
* Juice of 2-3 limes
* Juice of 1-2 oranges
* 1/4 cup olive oil
* 1 jalapeño pepper, seeded and minced (optional)
* 1 tablespoon cumin
* 1 tablespoon chili powder
* 1 teaspoon dried Mexican oregano
* Salt and black pepper to taste
* 1-2 tablespoons soy sauce or Worcestershire sauce (optional)

### Equipment

* Food processor or blender
* Large resealable plastic bag or shallow dish
* Grill
* Meat thermometer (optional)

### Instructions

1. **Prepare the Marinade:** In a food processor or blender, combine the cilantro, garlic, lime juice, orange juice, olive oil, jalapeño pepper (if using), cumin, chili powder, oregano, salt, pepper, and optional soy sauce or Worcestershire sauce. Pulse or blend until smooth.
2. **Marinate the Beef:** Place the flank steak or skirt steak in a large resealable plastic bag or a shallow dish. Pour the cilantro marinade over the beef, ensuring that it is evenly coated. Massage the marinade into the beef. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
3. **Prepare the Grill:** Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent the beef from sticking.
4. **Grill the Beef:** Remove the beef from the marinade and discard the marinade. Place the beef on the hot grill and cook for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C).
5. **Rest and Slice:** Remove the beef from the grill and let it rest for 10-15 minutes before slicing. Slice the beef thinly against the grain.
6. **Serve:** Serve the Cilantro Carne Asada immediately. Garnish with fresh cilantro, lime wedges, or your favorite toppings.

## Nutrition Information (Approximate per serving)

* Calories: 300-400
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 5-10g

*Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes.*

Enjoy this flavorful Cilantro Carne Asada! It’s perfect for a summer barbecue or any occasion where you want to impress your guests with a delicious and vibrant dish. Remember to adjust the spice levels to your preference and have fun experimenting with different serving options. ¡Buen provecho!