Carne Asada

The name is simple, meaning "flame-cooked meat," and the dish is deliciously simple as well, just tender beef sliced very thin and seared quickly over high heat.
Course Main Course
Cuisine Mexican, Tex-Mex
Keyword Carne asada, carne asada tacos, Tacos de carne asada
Prep Time 1 hour 20 minutes
Cook Time 3 minutes
Total Time 1 hour 23 minutes
Servings 4 people


  • 1 1/2 Lbs Top Sirloin or Tenderloin, trimmed of surface fat
  • 2 clove Garlic minced
  • 1/2 tsp fresh ground black pepper to taste
  • 1/2 tsp cumin seeds toasted and ground
  • Salt to taste


  • Place the meat in the freezer for 20 to 30 minutes to make it easier to slice thin
  • Cut the meat into strips about I/S inch thick
  • Toss the meat strips with the remaining ingredients and let sit covered at room temperature, for at least an hour.


On an outdoor grill, fire up enough charcoal to form a single layer of
coals beneath the meat. When the coals are covered with gray ash, place
the meat directly over the fire. Grill the meat in a grilling basket so it does not fall into the fire. Grill medium-rare, about 1-2 minutes per side.
Serve it immediately, preferably with Grilled Green Onions and Rajas or accompaniments that go on a tampiquefia plate.




Jamison, Cheryl Alters., and Bill Jamison. The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Harvard Common Press, 1995.