Carne asada sandwich
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Quantity: 4 sandwiches
Complexity: easily
Quantity: 4 sandwiches
Carne asada is the Mexican name for meat grilled without oil. The name itself translates from Spanish as "grilled meat." It's most often prepared using inexpensive cuts of beef, such as flank steak or flap steak. It's rich in beef flavor, but becomes truly tender and juicy after being marinated in orange juice, thyme, and oregano. The meat is grilled or pan-fried and served in sandwiches on mayonnaise-smeared and toasted buns, along with tomato slices, thinly sliced avocado, and spicy pickled jalapeños. To add a Mexican twist to your Sunday evening, try these different variations: Grilled jalapeno peppers, grilled potatoes with chili oil And meat-filled tacos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Beef and marinade
- 1 kg thinly sliced flap steak (flank steak)
- 2 tablespoons fresh thyme leaves, coarsely chopped
- 1 tbsp. crumbled dried oregano
- 1 cup freshly squeezed orange juice (from 3 oranges)
- 2 tablespoons of vegetable oil
Sandwiches
- 4 bolillo buns, cut longitudinally
- Mayonnaise
- 2 avocados, sliced
- 2 tomatoes, sliced into circles
- Pickled jalapeno peppers
We recommend
Cooking the dish according to the recipe:
- Place the meat in a 22x32 cm glass dish. Season both sides with salt and black pepper. Mix in the thyme and oregano, coating the beef evenly. Drizzle with orange juice. Let the meat marinate for 30 minutes.
- Preheat a charcoal or gas grill, or use a grill pan on the stovetop over high heat.
- Once the grill is hot, grill the meat for 5 minutes on each side, turning it with tongs. Remove the meat from the grill and let it rest, covered, for 10 minutes.
- Slice the beef into pieces that fit into a bolillo bun. Spread 1 tablespoon of mayonnaise on the inside of each cut bun. Season with salt and pepper. Lightly toast the buns, cut-side down, for about 1 minute. Place a slice of beef on the inside of the bun. Top with avocado slices and tomato slices. Serve with pickled jalapeños.
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