1.09# Beef Carne Asada
  • 100% Scottish Highland Premium Beef

    Pasture raised, grass finished

    Hand cut, dry aged


    Chuck steaks can be pretty tough and are well suited to slow cooking/braising, but if they are cut very thin, they are perfect for your carne asada. The trick will be to use a marinate and very high heat to cook the steaks quickly to medium or medium rare. 


    $8.00 Per Pound 


    1-2 pounds Carne Asada thin Chuck Roast
    Juice of 2 Large Oranges
    Juice of 2 Limes
    3 Garlic Cloves, minced
    3 Teaspoons Seasoned Salt
    2 Teaspoons Chili Powder
    2 Teaspoons Coriander
    2 Teaspoons Cumin
    1 Teaspoons Pepper
    1 Onion ,sliced

    Season both sides of the meat with the seasoned salt, chili powder, coriander, cumin, and pepper. Mix together the citrus juices and garlic; set aside. Layer the meat and onions in a shallow baking dish for marinating, then pour the citrus mixture over the meat. With your hands, massage the meat, making sure that the marinade covers everything. Cover, and refrigerate overnight, or 4 hours at the very least.

    Grill the meat to your liking, though I think well done is best in this case, as it tends to be chewier otherwise. If you use the skirt or flank steak, you may be able to get away with medium rare to medium, just make sure to slice thinly before serving. Serve with warm tortillas and your toppings of choice!

    Prep time: 10 min 
    Wait time: Overnight or 4 hours
    Cook time: 15 min 
    Total time: 4 hours, 25min

    1.09# Beef Carne Asada