Carne Asada with Mouth-Watering Wagyu Beef: A Delicious Recipe
Carne Asada is a staple in many homes due to its ease of preparation and delicious results. We love it too! Follow along for a mouth-watering Wagyu beef version!
- 2 pounds Cross Creek American Wagyu Carne Asada, cut into 10-inch sections
- 2 whole jalapeños
- 1 medium tomato, cored and cut into quarters
- 1 small yellow onion peeled and cut into quarters
- 5 garlic cloves
- 2 tablespoons white granulated sugar
- ¼ cup ancho chili powder
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- ½ large bunch cilantro (leaves and stems)
- 1/3 cup fresh-squeezed orange juice
- 3 tablespoons fresh-squeezed lime juice
- ¼ cup mirin
- 1 12-ounce pale lager
- 2 tablespoons olive oil
- Roast the jalapeños. Place jalapeños under the broiler and cook until skin begins to blacken and bubble. Once jalapeños are completely black, place in a cold water bath to stop them from cooking further. Once cooled, pull the stem and seeds from the jalapeños and discard. Place the meat of the jalapeños into a food processor.
- Add tomato, onion, garlic, sugar, ancho chili powder, black pepper, and salt to the food processor and pulse to combine. Add cilantro, orange juice, lime juice, mirin, and pale lager, then process until smooth.
- Transfer the marinade to a large zip lock bag, add steak, remove air, and seal the bag. Let steak and marinade refrigerate for at least four hours or overnight.
- Preheat your grill to 550 degrees or hotter.
- Once the grill is hot, remove steaks from marinade, drizzle with olive oil, and place on the grill directly over the heat and cook for about 2-3 minutes per side or until the desired level of doneness is reached. Remove steaks from the grill and allow to rest a few minutes. Slice against the grain and serve with warm corn tortillas, Pico de Gallo, and grilled scallions.
Tip: The intense marbling of the Wagyu steak can lead to flare-ups on the grill. Keep a spray bottle handy or use a barbeque mat for best results.