What To Know
- The result is a tender, flavorful, and slightly charred delicacy that is a staple at Mexican gatherings and celebrations.
- Flank steak has a bold, beefy flavor that stands up well to the assertive spices and citrus juices used in carne asada marinades.
- Flank steak is not only a suitable cut of beef for carne asada, but it is also the traditional choice.
In the realm of Mexican cuisine, carne asada reigns supreme. This mouthwatering grilled meat dish has tantalized taste buds for generations. But what exactly is carne asada, and is flank steak the unsung hero behind its delectable flavor? Let’s embark on a culinary exploration to uncover the truth.
What is Carne Asada?
Carne asada translates to “grilled meat” in Spanish. It typically refers to thin slices of beef marinated in a blend of spices and citrus juices, then grilled over high heat. The result is a tender, flavorful, and slightly charred delicacy that is a staple at Mexican gatherings and celebrations.
Is Flank Steak Carne Asada?
The answer is a resounding yes! Flank steak is one of the most commonly used cuts of beef for carne asada. It is a long, flat muscle located on the underside of the cow. While flank steak can be tough if not cooked properly, marinating and grilling it transforms it into a succulent and satisfying dish.
Why Flank Steak Makes Great Carne Asada
Flank steak possesses several qualities that make it ideal for carne asada:
- Tenderness: When marinated and cooked correctly, flank steak becomes remarkably tender. The long muscle fibers break down, creating a melt-in-your-mouth texture.
- Flavor: Flank steak has a bold, beefy flavor that stands up well to the assertive spices and citrus juices used in carne asada marinades.
- Affordability: Compared to other cuts of beef, flank steak is relatively affordable, making it a budget-friendly option for large gatherings.
Other Cuts Used for Carne Asada
While flank steak is the traditional choice for carne asada, there are other cuts that can be used to achieve similar results. These include:
- Skirt steak: A thin, flavorful cut with a slightly chewier texture than flank steak.
- Hanger steak: A tender and juicy cut with a unique “buttery” flavor.
- Top sirloin: A leaner cut with a milder flavor than flank steak.
Choosing the Right Flank Steak
When selecting flank steak for carne asada, look for cuts that are:
- Well-marbled: Marbling refers to the fat dispersed throughout the meat. Choose steaks with a good amount of marbling, as this will contribute to tenderness and flavor.
- Uniform thickness: The steak should be about 1-inch thick throughout, as this will ensure even cooking.
- Free of defects: Inspect the steak for any holes, tears, or other blemishes.
Preparing Flank Steak for Carne Asada
To prepare flank steak for carne asada, follow these steps:
- Trim excess fat: Remove any excess fat from the steak.
- Score the steak: Use a sharp knife to make shallow cuts across the grain of the meat. This will help the marinade penetrate more deeply.
- Marinate the steak: Combine your desired marinade ingredients in a large bowl or zip-top bag. Place the steak in the marinade and refrigerate for at least 4 hours, or up to overnight.
Grilling Carne Asada
Once the steak has marinated, it’s time to grill it:
- Preheat the grill: Preheat your grill to high heat.
- Remove the steak from the marinade: Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels.
- Grill the steak: Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
- Rest the steak: After grilling, let the steak rest for 10-15 minutes before slicing and serving.
Serving Carne Asada
Carne asada can be served with a variety of accompaniments, including:
- Tortillas: Warm tortillas are the perfect vessel for carne asada tacos.
- Salsa: A variety of salsas can be served with carne asada, such as pico de gallo, salsa verde, or salsa roja.
- Guacamole: Creamy guacamole adds a rich and flavorful element to carne asada.
- Onion: Thinly sliced onions provide a crunchy and refreshing contrast to the tender meat.
- Cilantro: Fresh cilantro adds a bright and herbaceous flavor to carne asada.
The Bottom Line
So, there you have it. Flank steak is not only a suitable cut of beef for carne asada, but it is also the traditional choice. Its tenderness, flavor, and affordability make it the ideal canvas for this beloved Mexican dish.
Top Questions Asked
1. Can I use other cuts of beef for carne asada?
Yes, you can use skirt steak, hanger steak, or top sirloin instead of flank steak.
2. How long should I marinate the steak?
Marinating the steak for at least 4 hours, or up to overnight, will allow the flavors to penetrate deeply.
3. What is the best way to grill the steak?
Grill the steak over high heat for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
4. Can I cook carne asada in a pan?
Yes, you can cook carne asada in a pan over medium-high heat. Sear the steak for 2-3 minutes per side, then reduce the heat and cook until it reaches your desired level of doneness.
5. What are some good sides to serve with carne asada?
Tortillas, salsa, guacamole, onion, and cilantro are all great sides to serve with carne asada.
