Carne Asada al Cilantro is a vibrant and aromatic twist on classic grilled beef. Infused with fresh cilantro, citrus juices, garlic, and spices, this dish delivers bold flavor while keeping the ingredients simple and authentic. The fresh herb marinade not only enhances the natural richness of the steak but also tenderizes it beautifully.
Carne Asada al Cilantro:
Perfect for backyard barbecues, taco nights, or festive gatherings, this cilantro-forward version of carne asada adds a bright, refreshing touch to a beloved Mexican favorite. The combination of smoky char from the grill and the fresh herbal notes creates an irresistible balance.Serve it sliced with warm tortillas, over rice bowls, or alongside grilled vegetables for a complete and satisfying meal.
History:
Carne asada, meaning “grilled meat” in Spanish, is a traditional dish widely enjoyed across Northern Mexico, particularly in Sonora and Baja California. Grilled beef has long been a centerpiece of social gatherings known as “carne asadas,” where family and friends gather around open flames to cook and share food. Adding cilantro to the marinade reflects the strong influence of fresh herbs in Mexican cuisine, where cilantro is commonly used to enhance brightness and aroma in savory dishes.
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Carne Asada al Cilantro – Juicy Grilled Steak with Fresh Herb Flavor
Ingredients
- 1 ½ pounds flank steak or skirt steak
- 1 cup fresh cilantro, finely chopped
- 1/4 cup olive oil
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- In a bowl, combine chopped cilantro, olive oil, lime juice, orange juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- Place steak in a shallow dish or resealable bag and pour marinade over it, ensuring even coverage.
- Refrigerate and marinate for at least 1 hour (up to 4 hours for deeper flavor).
- Preheat grill or cast-iron skillet to high heat.
- Remove steak from marinade and let excess drip off.
- Grill for 3–5 minutes per side, depending on thickness and desired doneness.
- Remove from heat and let rest for 5–10 minutes.
- Slice thinly against the grain before serving.
Notes
- Skirt steak gives authentic texture and flavour.
- Do not over-marinate; citrus can break down meat fibers too much.
- Always slice against the grain for tenderness.
- High heat is essential for proper searing.
- Fresh cilantro is key—avoid dried substitute.
- Resting the steak keeps juices locked in.
- Adjust spice level to taste.
- Best served immediately after grilling.
Tips for Carne Asada al Cilantro:
- Use a charcoal grill for added smoky flavor.
- Add a pinch of oregano for extra depth.
- Include chopped jalapeño in marinade for heat.
- Warm tortillas directly over flame for authenticity.
- Pair with grilled onions and peppers.
- Serve with fresh salsa verde.
- Add avocado slices for creaminess.
- Double marinade if making larger batches.
FAQs for Carne Asada al Cilantro:
Q: Can I cook this without a grill?
Yes, a hot cast-iron skillet works very well.
Q: What cut of beef works best?
Skirt steak or flank steak are traditional choices.
Q: How long should I marinate?
At least 1 hour; avoid more than 4–6 hours due to citrus.
Q: Can I freeze marinated steak?
Yes, freeze it in the marinade and thaw before cooking.
Q: What can I serve with it?
Mexican rice, refried beans, grilled vegetables, or fresh tortillas pair perfectly.
Conclusion:
Carne Asada al Cilantro is a flavorful, herb-forward take on a Mexican grilling classic. With its bright citrus notes, fresh cilantro aroma, and perfectly charred steak, this dish delivers bold taste with simple preparation. Whether served in tacos or plated with traditional sides, it’s a crowd-pleasing recipe that brings authentic flavor to your table.