Carne Asada · Grilled
Grilled Carne Asada for a Crowd
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Before you start
Gather your ingredients
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for jalapeño
Instead of jalapeños
- Serrano: About half as many. Hotter and brighter.
- Poblano or Anaheim pepper: About half a poblano for each jalapeño. Much milder and earthier.
- Canned diced green chiles: 2 tbsp for each jalapeño. Mild and soft; no crunch.
Wear gloves or wash your hands well after cutting hot peppers, and keep them away from your eyes.
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
Swaps for chili powder
Instead of chili powder
- Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
- Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for white onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for fresh cilantro
Instead of cilantro
- Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
- Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
- Thai basil or mint: Half as much. Sweeter and more perfumed.
Step 1 of 9
Whisk all the ingredients in a large bowl or baking dish.
marinade (how to marinate)
Marinate Soak food in a seasoned liquid before cooking, to flavor the surface (and, with salt, keep it juicy). 1. Mix the marinade in a bowl or zip-top bag.2. Add the food, turn to coat, and press out the air.3. Marinate in the fridge, never on the counter: fish 15 to 30 minutes, chicken 1 to 12 hours, beef and pork up to 24.4. Lift the food out, let the extra drip off and pat it dry so it browns. Done when: The food is coated and has soaked the time the recipe asks; longer isn't always better, as acid can turn meat mushy. Safety: Throw away marinade that touched raw meat, or boil it for a full minute before using it as a sauce. Raw meat, poultry and fish juices carry germs: use a separate board, wash your hands and tools after, and cook to a safe temperature checked with a thermometer.How to marinate meat safely: mistakes to avoidStep 2 of 9
Add the steak, turn to coat, cover and refrigerate at least 2 hours and no more than 8. The citrus turns the meat mushy if left too long.
Step 3 of 9
Heat the grill to high, about 450 to 500°F, and oil the grates.
475°F
Step 4 of 9
Lift the steak out of the and pat off the extra with paper towels so it instead of steams. Throw away the marinade.
marinade (how to marinate)
Marinate Soak food in a seasoned liquid before cooking, to flavor the surface (and, with salt, keep it juicy). 1. Mix the marinade in a bowl or zip-top bag.2. Add the food, turn to coat, and press out the air.3. Marinate in the fridge, never on the counter: fish 15 to 30 minutes, chicken 1 to 12 hours, beef and pork up to 24.4. Lift the food out, let the extra drip off and pat it dry so it browns. Done when: The food is coated and has soaked the time the recipe asks; longer isn't always better, as acid can turn meat mushy. Safety: Throw away marinade that touched raw meat, or boil it for a full minute before using it as a sauce. Raw meat, poultry and fish juices carry germs: use a separate board, wash your hands and tools after, and cook to a safe temperature checked with a thermometer.How to marinate meat safely: mistakes to avoidsears (how to sear)
Sear Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust. 1. Pat the meat dry with paper towels and salt it.2. Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.3. Lay the meat in, away from you, and leave it alone.4. Turn it once it releases easily and is deep brown, then brown the other side.5. Sear in batches so the pieces don't touch. Done when: There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Turn on the fan; a hot pan smokes.How to sear meat and fish: mistakes to avoidStep 5 of 9
Grill with the lid open until well charred on the bottom.
475°F
Step 6 of 9
Flip and until the thickest part reads 145°F (63°C). Skirt steak is thinner and may be done in 3 minutes.
grill (how to grill)
Grill Cook food on a rack over an open fire or burner so it picks up char and smoky flavor. 1. Heat the grill with the lid closed for 10 to 15 minutes, then scrub the grate clean and oil it.2. Set up two zones: one side hot (direct heat), one side with no fire under it (indirect).3. Sear the food over the hot side until it has grill marks.4. Move thick pieces to the cooler side, close the lid and finish cooking.5. Check meat with a thermometer. Done when: Marks are dark brown, not black, and the inside is at its safe temperature. Safety: Grill outdoors only, away from the house. Keep a spray bottle out of it: for flare-ups, move food to the cool side and close the lid. Use a clean plate for cooked food.How to grill over direct and indirect heat: mistakes to avoid475°F
Step 7 of 9
Move the steak to a cutting board and so the juices settle.
rest (how to rest)
Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoidStep 8 of 9
Find the lines running along the meat and thinly across them. into small pieces for tacos.
slice (how to slice)
Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoidChop (how to chop)
Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoidStep 9 of 9
Serve with warm tortillas, onion, cilantro, salsa and lime wedges.
All done
Enjoy!
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