American Wagyu Carne Asada

Servings

4 to 6

Prep Time

4 hours

Cook Time

30 minutes

Here is Chef Jet Tila's favorite recipe for carne asada. Although Chef Tila is known for his expertise with Asian flavors, he lives in Southern California and is well versed in this classic Mexican dish. Carne asada translate to "grilled meat" and can be successfully prepared with skirt or flank steak.

Snake River Farms American Wagyu makes this dish even more delicious thanks to the large amount of internal marbling found in our American Wagyu. Chef Tila recommends serving with tortillas, pickled onions, lime, charred scallions, cilantro and avocado.

Author:

Chef Jet Tila

Ingredients

1 American Wagyu Black® skirt steak
Juice of 1 lemon
Juice of 1 orange
2 garlic cloves
1 teaspoon black pepper
1 teaspoon garlic salt
1 teaspoon seasoned salt
1/2 medium onion, thinly sliced
1 can of Mexican Beer

Directions

In a blender combine lemon juice, orange juice, garlic, black pepper, garlic salt, seasoned salt and half of the can of beer. Pulse the blender for about 10 seconds a few times until the garlic is completely liquefied. Pour the marinade in a 1-gallon zip then follow with the steak. Add the rest of the beer to the bag and then the onion.
Zip the bag up tight and marinade the Carne Asada in the fridge for four hours to overnight. Before cooking, remove the steak from the marinade, pat down well with paper towels.
Preheat an indoor or outdoor grill to high for about 3 to 5 minutes. Use a brush to scrape the grill. Lightly oil a few wadded up paper towels, and carefully wipe the grill down.
Grill on high for about 2 to 3 minutes until you get a deep char, turn the steak a quarter turn and grill for an additional 2 to 3 minutes. Turn the steak over and grill until desired doneness. Three to five minutes for medium rare. Remove from heat and allow to rest loosely tented for about 5 minutes.
When the steak is ready to serve, cut against the grain and serve