YOU ARE HERE: LAT HomeCollections

Recipe: Carne asada

June 16, 2011
  • Carne asada
Carne asada (Glenn Koenig / Los Angeles…)

Carne asada

Total time: 20 minutes, plus marinating time

Servings: 6

Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.

1 bunch cilantro, cleaned and stemmed

3 cloves garlic

1/2 small onion

1 tablespoon Worcestershire sauce

2 to 3 serrano chiles, optional


2 pounds "flat meat," inside skirt steak (the key is a thin steak, which good butchers can cut for you)

1. In a blender, combine the cilantro, garlic, onion, Worcestershire, optional chiles and a teaspoon of salt, or to taste. Blend the ingredients to make the marinade, and rub the marinade all over the meat. Place the meat in a large, sealable plastic bag or in a large baking dish covered with plastic wrap, and refrigerate for at least 1 hour, up to several hours, to marinate.

2. Shortly before cooking, heat a grill over medium-high heat until hot. Oil the grill then add the carne asada (this will probably need to be done in batches). Cook the meat for a minute or two on each side to char the meat and then cook to desired doneness. Repeat with all of the carne asada. Serve hot.

Each serving: 234 calories; 30 grams protein; 0 carbohydrates; 0 fiber; 11 grams fat; 4 grams saturated fat; 96 mg cholesterol; 0 sugar; 94 mg sodium.

Los Angeles Times Articles