🥩 Carne asada

Name: Carne asada
Total time: 40 min
Yield: 4
Cuisine: Mexico · Northern Mexico
Ingredients: 800 g thin beef steak (skirt, flank or sirloin); Juice of 4 limes; 5 garlic cloves, minced; 1 onion, sliced; A handful of cilantro, chopped; 1 tsp cumin; 1 tbsp vegetable oil; Salt and black pepper; To serve: warm tortillas, salsa, lime wedges, grilled spring onions

Origin: Mexico · Northern Mexico

400kcal

per serving · 200 g

200kcal

per 100 g

54 gProtein27 g / 100 g

20 gFat10 g / 100 g

2 gCarbs1 g / 100 g

Carne asada is thin beef steak marinated in lime juice, garlic, onion and cilantro, then grilled over high heat. The result is smoky, juicy and tangy, with charred edges. It is cut into strips and served with tortillas, salsa, grilled onions and beans, or used as a filling for tacos.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly1 g carbs per 100 g

✓

High protein27 g protein per 100 g — 54% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beeflimegarliconioncilantro

Recipe

4 servings40 min

Ingredients

800 g thin beef steak (skirt, flank or sirloin)
Juice of 4 limes
5 garlic cloves, minced
1 onion, sliced
A handful of cilantro, chopped
1 tsp cumin
1 tbsp vegetable oil
Salt and black pepper
To serve: warm tortillas, salsa, lime wedges, grilled spring onions

Method

Mix the lime juice, garlic, onion, cilantro, cumin, oil, salt and pepper.
Add the steak, turn to coat and marinate in the fridge for 1–2 hours.
Heat a grill or cast-iron pan until very hot.
Grill the steak for 2–4 minutes per side, depending on thickness.
Rest for 5 minutes, then slice thinly across the grain.
Serve with tortillas, salsa and lime.

How to make it lighter

Choose lean cuts such as flank or sirloin and trim visible fat; at about 200 kcal per 100 g this is a high-protein dish.
Serve with grilled vegetables, beans and salsa rather than fries or a lot of tortillas.
Marinate with citrus rather than oil to keep the flavour and cut the fat.

History

The name simply means “grilled meat”, and the dish is closely tied to the cattle-ranching culture of northern Mexico. There, cooking beef over a fire is a social occasion, with families and friends gathering around the grill at weekends and celebrations. Today carne asada is eaten across the country and in Mexican communities abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →