Carne Asada
A versatile grilled meat dish with swappable protein and vegetable sides, featuring a citrus-garlic marinade that works across beef, pork, lamb, and poultry cuts. Build your perfect variation with flexible accompaniments and proteins.
Ingredients
Method
Combine lime juice, orange juice, minced garlic, olive oil, cumin, oregano, chili powder, salt, and pepper in a bowl. Whisk until well blended.
Place the protein in a shallow dish or zip-top bag and pour the marinade over it. Cover or seal and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grate.
Remove the protein from the marinade and grill for 3–5 minutes per side for medium doneness, depending on thickness. Use a meat thermometer to verify internal temperature (160°F for pork, 145°F for beef and lamb). Transfer to a cutting board and rest for 5 minutes.
While the protein rests, grill the vegetable slices for 2–3 minutes per side until charred and tender. Warm tortillas on the grill for 30 seconds per side.
Slice the rested protein against the grain. Place warm tortillas on serving plates and fill with sliced protein and grilled vegetables.
Garnish with fresh cilantro and serve with lime wedges, salsa, and any desired toppings.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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