Carne Asada

The story

The history of Carne Asada belongs to northern Mexico. Rather than being a generic national dish, it carries the methods and flavours of that particular food culture. The appeal rests on a traditional Mexican main upgraded with measured metric ingredients and a clearer regional food story. It becomes exceptional when the cook respects the sequence of the method and builds flavour without obscuring the ingredients. Within Mexican cooking, the dish appears at market eating, family meals, regional celebrations and holiday tables. It is valued not only for flavour but for the way it brings people together around a recognisable local meal.

Ingredients

• 1
• 12 piece corn tortillaswarm · Finish
• 100 g white oniondiced · Finishoptional
• 20 g fresh corianderchopped · Finishoptional
• Main
• 900 g flank steakslice across the grain after cooking
• 120 ml orange juice
• 60 ml lime juice
• 4 piece garlic clovescrushed
• 1 tsp cumin
• 1 tsp Mexican oregano
• 30 ml neutral oil

Method

1. Slice and marinate

   Trim the beef, then marinate whole or in large pieces. For serving, always slice across the grain into thin strips so it stays tender.

   Look for: The marinade should coat the meat evenly. Tip: Acid helps flavour, but very long marinating can make thin beef mushy. Avoid: Do not slice with the grain or the meat will feel tough.

2. Heat the grill or pan

   Heat a grill, griddle or heavy pan until very hot, about 220°C / 428°F surface heat.

   Look for: The surface should shimmer and sear immediately. Tip: Cook in batches so the meat browns properly. Avoid: A lukewarm pan stews the beef instead of searing it.

3. Cook the beef

   Sear until well browned outside and medium inside, turning only when a crust forms.

   Look for: Edges should char lightly while the centre stays juicy. Tip: Rest the beef before cutting so juices stay inside. Avoid: Do not keep moving the meat around.

4. Cook vegetables

   For fajitas, slice peppers and onions into even strips and cook hot until softened but still bright.

   Look for: Vegetables should be glossy with browned edges. Tip: A squeeze of lime at the end wakes up the flavour. Avoid: Do not cut unevenly or some pieces burn before others soften.

5. Serve

   Warm tortillas and serve with salsa, onion, coriander and lime.

   Look for: Tortillas should be flexible and warm. Tip: Keep garnishes simple and fresh. Avoid: Cold tortillas crack and make the dish feel flat.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.