Image by Marybeth Mitcham
Carne asada, or grilled meat, is a popular staple in Latin American cuisine.
Carne Asada, Colombian Style
Carne asada, or grilled meat, is a popular staple in
Latin American cuisine. Although the exact recipe for carne asada will vary
from region to region, and from person to person, most carne asada recipes
contain a 1” thick, tough cut of beef steak, lime juice, garlic, onion, and black pepper. The
final product, grilled to perfection, is cut against the grain into thin strips
that are often used in tacos, and/or served along beans and rice. This recipe
for marinated flank steak is based on a Colombian version of the traditional
recipe. If you do not prefer to use beer in your cooking, free to substitute
non-alcoholic beer or even a dark soda (such as cola).
- 1 flank steak (~2 lbs)
Tablespoon vegetable oil
bottle of beer (OR beer substitute)
cup orange juice
Tablespoons lime juice (OR juice from 1 lime)
- 6 whole cloves of garlic
Tablespoons red wine vinegar
Tablespoon Worcestershire sauce
packet Sazon Goya con achiote
and pepper to taste
- Combine the wet ingredients,
and then add dry ingredients. Stir thoroughly.
- Place the steak inside of a
gallon-sized zip-top bag, and pour marinade in the bag with the steak.
Seal the bag tightly and place in refrigerator for at least 2 hours before
cooking (12+ hours is better).
- Remove the steak from the
marinade and discard marinade.
- Heat the grill to medium-high,
and grill steak for 5 to 8 minutes on each side, or until it reaches
- Let the steak rest for 5
minutes, then slice very thinly against the grain and serve.
adapted from The Spruce Eats
Last updated December 13, 2021