This authentic Carne Asada Platter features thin slices of grilled beef served along with grilled onions, homemade beans, salsa, and tortillas. This is the ultimate Mexican grilling recipe for any season!
A carne asada platter is a larger presentation of the traditional carne asada dish. It typically consists of a generous portion of grilled beef, along with various accompaniments and side dishes like frijoles de la olla, salsas, grilled cebollitas, and tortillas.
It’s important to note that variations of a carne asada platter in Mexico may exist depending on regional preferences and personal recipes. For example, in northern Mexico, a platter of asada will always include frijoles charros as a side.
Once marinated, the beef is typically grilled over high heat to achieve a nicely charred exterior while keeping the inside juicy and tender.
It is common for carne asada to be cooked on a grill or open flame, such as a barbecue or charcoal grill, which imparts a smoky flavor to the meat.
Ingredients
- Meat: The most common choice for carne asada is beef. You can use a variety of cuts such as skirt steak, flank steak, or sirloin steak.
- Spices & seasonings: Garlic, black pepper, cumin seeds, and salt is all you’ll need to make this authentic carne asada recipe.
- Limes: Freshly squeezed juice is preferred for the best taste. You will need limes to marinate the meat and to serve on your platter.
- Beer: Beer is needed to marinate the meat, you can use Corona, Modelo, or any pale Mexican beer available to you. If you prefer to skip the beer, swap it for orange juice.
To assemble the platter:
- Tortillas: Flour tortillas de harina or corn tortillas.
- Salsa & accompaniments: Homemade salsas, pico de gallo, and guacamole are a must!
- Beans: I strongly suggest cooking your own beans, you can serve pinto beans or black beans.
- Onions: Get some Mexican spring onions to grill along with the meat.
- Radishes: This is optional, but in Mexico, they’re a typical side for grilled meats.
How To Make Carne Asada Platter
Place the garlic cloves, black peppercorns, cumin seeds, and coarse salt in a molcajete.
Add a drizzle of oil, the juice of 1 lemon, and pestle until you’ll have a paste.
Place the meat in a large mixing bowl or dish, add the paste, and spread over the beef slices until they are nicely coated on all sides.
Pour the beer and mix well. You can also replace beer with 1 cup of fresh orange juice.
Cover the bowl with cling film and allow the meat to marinate for at least 2 hours, or even better, overnight.
Preheat your grill to high heat. If using charcoal, ensure it is fully lit and the coals are ashed over. If using a gas grill, preheat for about 10-15 minutes.
Then, place the meat on the grill and cook for about 3-5 minutes per side, or until it reaches your desired level of doneness.
TOP TIP: Make sure you don’t overcook your carne asada, as the thin slices of beef can become tough.
Place the grilled carne asada on a serving platter and add the grilled vegetables on the side along with beans, pico de gallo, guacamole, radishes, molcajete salsa, and tortillas.
Expert Tips
- Choose the right cut of beef: Opt for cuts like skirt steak, flank steak, or sirloin steak, as they are known for their flavor and tenderness.
- Marinate: Give the meat enough time to marinate. Ideally, marinate it for at least 2 hours to allow the flavors to penetrate the meat and tenderize it.
- Don’t skip the citrus: Lime juice plays a crucial role in carne asada as it not only adds flavor but also helps tenderize the meat.
- Balance the flavors: Adjust the seasonings and spices in the marinade to suit your taste preferences. Experiment with the amount of seasoning to achieve the flavor profile you desire
- Grill over high heat: Preheat your grill to high heat before cooking the carne asada. This high heat helps to achieve a nice sear and char on the outside while keeping the inside juicy and tender.
- Clean your grill: Make sure the grill grates are clean and well-oiled to prevent sticking.
- Avoid overcooking: Since the meat is thinly sliced, it cooks quickly. Aim for about 3-5 minutes per side, depending on the thickness of the meat, and monitor it closely to prevent overcooking.
- Serve right away: A carne asada platter is best enjoyed fresh off the grill. Serve it promptly to retain the juiciness and tenderness of the meat.
What is traditionally served with carne asada?
A carne asada platter often includes a variety of side dishes and condiments to complement the asada meat. Some common options include:
- Tortillas: Warm flour or corn tortillas are typically served alongside to make tacos, burritos, or simply to wrap the meat.
- Salsa: You can choose salsa roja or salsa verde, both are perfect for added flavor and heat.
- Guacamole: A creamy avocado dip that adds richness and freshness to the platter.
- Beans: A carne asada platter can’t be such without a side of beans. You can choose from regular pinto beans, refried beans, or frijoles puercos.
- Rice: In Mexico, it is not a common side for asada, but in many restaurants in the southern USA a platter of carne asada is often presented with a side of Mexican red rice. If you feel like serving something different, try this Mexican green rice.
- Grilled Vegetables: Grilled onions, grilled nopales (cactus paddles), corn on the cob, and often chiles toreados, are traditionally served to accompany the meat.
- Garnishes: Fresh garnishes can be included to enhance the presentation and taste. These may include radishes, avocado slices, chopped cilantro, pickled onions, lettuce and tomato salad, and lime wedges.
How To Store & Reheat
If you have leftover cooked carne asada, allow it to cool down to room temperature then place it in an airtight container or wrap it tightly with plastic wrap.
Store it in the refrigerator for up to 3-4 days. When ready to eat the leftovers reheat in a pan with a drizzle of oil. It’s important to mention that reheating may result in slightly less tender beef compared to when it’s freshly grilled.
What to Make With the Leftovers?
Leftovers can also be repurposed to make other recipes, like my leftover steak tacos or a cheesy steak quesadilla.
But you can also use the leftovers to make stews like beef chile rojo. The sauce moisturizes the cooked meat and makes it more enjoyable.
FAQ
How much carne asada do I need for 20 people?
I usually estimate approximately 1/2 to 3/4 pounds (225-340 grams) of carne asada per person. This estimation takes into account that the meat is typically served as a platter alongside other dishes like beans, tortillas, and grilled vegetables.
Using these estimates, for 20 people, you would need approximately 10 to 15 pounds (4.5-6.8 kilograms) of carne asada for a party platter.
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Carne Asada Platter
Equipment
- charcoal or gas grill
- 4 Mexican clay platters optional
Ingredients
- 2 ½ pound skirt steak (cut into thin slices)
- 5 cloves garlic (peeled)
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- salt (to taste)
- 2 Tablespoons olive oil
- 8 oz pale beer (or orange juice)
To assemble the platter
- tortillas (corn or flour)
- frijoles de la olla (pinto or black beans)
- cebollitas asadas (grill them along with the meat!)
- guacamole & pico de gallo
- fresh radishes (cut into quarters)
- salsa (any preferred Mexican salsa)
- lime wedges
Instructions
- Place the garlic cloves, black peppercorns, cumin seeds, and coarse salt in a molcajete or mortar.
- Add a drizzle of oil, the juice of 1 lemon, and pestle until you’ll have a paste.
- Place the meat in a large mixing bowl or dish, and spread the spices paste on all slices of beef.
- Pour the beer or orange juice and mix well.
- Cover the bowl with cling film and allow the meat to marinate for at least 2 hours, or even better, overnight.
- Preheat your grill to high heat. If using charcoal, ensure it is fully lit and the coals are ashed over. If using a gas grill, preheat for about 10-15 minutes.
- Place the meat on the grill and cook for about 3-5 minutes per side, or until it reaches your desired level of doneness.
Assemble the platter
- Place the grilled carne asada on a serving platter and add some beans on the side.
- Arrange some pico de gallo, guacamole, and grilled onions.
- Serve with tortillas, salsa, lime wedges, and radishes.
Notes
- You can also use powdered spices to make the paste.
- Adjust the seasonings and spices in the marinade to suit your taste preferences.Â
- Give the meat enough time to marinate. Ideally, marinate it for at least 2 hours to allow the flavors to penetrate the meat and tenderize it.Â
- Make sure the grill grates are clean and well-oiled to prevent sticking.
- Since the meat is thinly sliced, it cooks quickly. Aim for 3-5 minutes per side, depending on the thickness of the meat, and monitor it closely to prevent overcooking.
This Carne Asada Platter is simply delicious! Grilled beef, onions, beans, salsa, and tortillas—it’s a perfect Mexican meal, anytime. Classic and satisfying.
This carne asada recipe is a game-changer! The marinade infused the beef with incredible flavors, and grilling it to perfection created a delicious smoky taste. The meat turned out tender and juicy, making every bite a true delight. Paired with fresh salsa and warm tortillas, it’s the ultimate fiesta on a plate! A must-try for any food lover.
Great recipe. This reminds me of the carne asada platter at my favorite Mexican restaurant.
Thank you so much! The flavors are perfect and I can’t wait to try this recipe!
Was so amazing! Flavor was awesome and it was easy to make. I can’t wait to make this again! Thank you
We absolutely adored eating this! What a mix of delicious flavours and the steak was so good!