We have officially hit grilling season in our house which means we take any opportunity to use our grill and dine al fresco before the heat and humidity of D.C. summers become too unbearable. It’s been a while since we’ve cooked steak so I thought this might be a good dish to kick off the summer grilling season. Carne Asada is right in it’s name-grilled meat! And while there are a lot of similarities in the ingredients included for this dish throughout the region, I chose a simple, fruit juice forward marinade for this Honduran meal. I marinated this for about 8 hours but you could get away with a little less, or even up to 24 hours!

Carne Asada is often one component of a Plato Tipico, which is a regular family meal in that region. In addition to grilled meats, it usually includes rice, refried beans, vegetables and a grilled block cheese. We opted to make ours with a few things we had around the house: brown rice, black beans, grilled onions and tortillas. For the meat we used flank steak, though I prefer skirt steak for its higher fat content and ability to stay very very tender. But kudos to Matt for not overcooking this flank steak, resulting in a great weeknight meal.

Recipe I used (though there are so many great variations out there): https://www.internationalcuisine.com/honduran-carne-asada/

Overall Level of Effort: 1

Skill Level: Beginner

Would Make it Again? Yes

Additional Notes: As I mentioned above, there are so many variations on this recipe. Some recipes call for dried peppers to make a bit of a spicy paste in addition to a marinade, while some rely a bit more on citrus. I elected for the simplest of the marinades but next time I may try something a bit more complex.