Why You’ll Love this Smoky Carne Asada
When I tell you this carne asada will change your grilling game forever, I’m not just blowing smoke – though there’ll be plenty of that delicious charcoal smoke swirling around your backyard.
This recipe creates incredibly tender, flavorful meat that’ll have your neighbors conveniently finding reasons to stop by during dinner time.
What Ingredients are in Smoky Carne Asada?
Getting the right ingredients for this smoky carne asada is half the battle, and trust me, it’s a battle worth fighting. You don’t need to hunt down exotic spices or break the bank at some fancy butcher shop – most of these ingredients are probably hanging out in your kitchen right now, just waiting for their moment to shine.
- 10 pounds skirt steaks, sliced thin
- 1 medium yellow onion, peeled and sliced in thin rings
- 1 medium purple onion, peeled and sliced in thin rings
- 1 medium green bell pepper, coarsely chopped
- 1 bunch fresh cilantro, stems removed
- 2-3 cloves garlic, peeled and crushed
- 1 quart orange juice
- Salt and pepper to taste
Now, before you start questioning whether you really need both yellow and purple onions, let me tell you – each one brings its own personality to this party. The yellow onion is like that reliable friend who’s always there for you, providing steady, sweet flavor, while the purple onion adds a bit of sharp attitude that keeps things interesting.
And yes, a whole quart of orange juice might seem like overkill, but remember, you’re marinating 10 pounds of meat here, not making a single serving. That citrus acid is working overtime to break down those tough fibers and infuse every bite with tangy goodness.
How to Make this Smoky Carne Asada
Making this smoky carne asada is like assembling the world’s most delicious lasagna, except instead of pasta, you’re working with layers of marinated meat magic. Start by grabbing a large plastic or non-reactive bowl – and please, for the love of all that’s holy, don’t use a metal bowl because that orange juice will turn your marinade into something that tastes like you’re licking a penny.
Place your first layer of those 10 pounds of thinly sliced skirt steaks in the bowl, spreading them out like you’re tucking them into bed. In a separate small bowl, mix together your 1 medium yellow onion (sliced in thin rings), 1 medium purple onion (also in thin rings), 1 medium green bell pepper (coarsely chopped), 1 bunch of fresh cilantro (stems removed because nobody wants to floss with cilantro stems), and 2-3 cloves of crushed garlic. Take a generous handful of this aromatic mixture and spread it over your meat layer like you’re sprinkling confetti at a celebration, then pour enough of that 1 quart of orange juice to cover everything, and season with salt and pepper.
Keep repeating this layering process until you’ve used up all your ingredients, pouring any remaining orange juice over the top like the grand finale of a very citrusy fireworks show. Now comes the hardest part – waiting. Let this beautiful mess marinate for at least 4 hours, though overnight is even better if you can manage the suspense. About halfway through the marinating time, flip everything over so both sides get equal love and attention.
When you’re ready to cook, fire up that charcoal grill because we’re going for authentic smoky flavor here, not some wimpy gas grill situation. For the ultimate smoking experience, consider investing in a premium barbecue smoker that can maintain consistent temperatures and deliver that perfect smoky flavor throughout the cooking process. Depending on how thick your meat is and how hot your coals are running, you’re looking at about 5 minutes per side for a perfect medium doneness – any longer and you’ll have expensive beef jerky on your hands.
Smoky Carne Asada Substitutions and Variations
Look, I get it – not everyone has access to 10 pounds of skirt steak or wants to commit to Big J’s exact formula, and that’s perfectly fine because this recipe is more forgiving than your grandmother pretending she didn’t see you sneak a cookie before dinner.
I’ll swap flank steak for skirt, lime juice for orange.
What to Serve with Smoky Carne Asada
Once you’ve mastered this smoky carne asada, you’ll face the delightful dilemma of what to pile alongside it – and trust me, the supporting cast can make or break your entire culinary performance.
I’m talking warm tortillas, obviously. Charred corn, creamy guacamole, pickled jalapeños. Rice and beans never hurt anyone either.
Final Thoughts
This carne asada recipe honestly changed my perspective on what marinated meat can accomplish when you give it the time and respect it deserves. The orange juice does something magical, tenderizing while adding brightness. I’m telling you, patience pays off here.
Your grill will thank you, your taste buds will celebrate, and honestly, so will everyone at your table.
