I love a good mean that just bring people together.
Carne asada is one of those dishes.
Thin slices of flavorful beef, kissed by the grill, tucked into warm tortillas, and topped with fresh ingredients make for a meal that feels both simple and special.
Carne asada has deep roots in Mexican grilling traditions, but the heart of the dish is universal: great beef, bold flavor, and sharing a meal with people you love.
At Creamery Creek, we put our own spin on this classic by starting with what matters most, premium, dry-aged beef raised right here on our family farm.
What Is Carne Asada?
Carne asada literally means "grilled meat" in Spanish. Traditionally, it refers to beef that is marinated, grilled over high heat, and sliced thin for serving.
The magic is in the combination of:
A flavorful cut of beef
A bright, savory marinade
High-heat cooking
Thin slices cut against the grain
The result is tender, juicy beef with smoky, citrusy, and savory flavors in every bite.
The Best Beef Cuts for Carne Asada
Traditionally, carne asada is made with cuts like skirt steak or flank steak. However, many cuts can work beautifully as long as they have great beef flavor and are sliced properly.
The key is not just the cut, it's the quality of the beef. Dry aging helps develop deeper flavor and tenderness, making every bite more satisfying.
Creamery Creek Carne Asada Marinade
Ingredients:
1 ½ pounds Creamery Creek beef fajita strips or sirloin steak
¼ cup olive oil
Juice of 2 limes
Juice of 1 orange
3 cloves garlic, minced
¼ cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
Directions:
Combine all marinade ingredients in a bowl or resealable bag.
Add beef and coat thoroughly.
Refrigerate for at least 1 hour. For the best flavor, marinate 4-8 hours.
Remove beef from the marinade and allow excess liquid to drip off.
Grill over high heat until nicely browned and cooked to your preferred doneness.
Rest for a few minutes before slicing.
Slice thinly against the grain.
The Secret to Tender Carne Asada
The most important step happens after cooking:
Slice against the grain.
Look closely at the meat and find the direction the muscle fibers run. Cutting across those fibers shortens them, making the beef much easier to chew.
Don't skip the resting time. A few minutes before slicing helps keep those flavorful juices right where they belong.
Why Premium Beef Makes a Difference
A great marinade can add incredible flavor, but it cannot replace quality beef.
Our cattle are pasture-raised here in Wisconsin, and our beef is dry-aged for a minimum of 21 days to naturally enhance tenderness and develop rich, savory flavor.
Fire up the grill, gather your people, and bring a little Creamery Creek flavor to your next taco night.
Try it with Chimichurri sauce and tell me how it goes!
XOXO,
Louisa
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