Nicaraguan Carne Asada Recipe is a delicious and flavorful dish that originates from Nicaragua. It is a traditional recipe that is loved for its bold and robust flavors. The recipe typically consists of marinated grilled beef, which is seasoned with a variety of spices and herbs to enhance its taste.
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The marinade used in Nicaraguan Carne Asada is often a combination of ingredients like citrus juices, such as lime or orange, garlic, onions, and a blend of flavorful spices like cumin, oregano, and chili powder. These ingredients infuse the meat with a tangy and aromatic profile, creating a mouthwatering experience.
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One of the notable merits of this recipe is its versatility. Nicaraguan Carne Asada can be enjoyed in various ways. It can be served as the main course alongside rice, beans, and a fresh salad, or it can be used as a filling in tacos or burritos. The tender and juicy beef pairs well with other ingredients, making it a versatile option for different culinary creations.
In addition to its delicious flavors and versatility, Nicaraguan Carne Asada also offers potential health benefits. Lean cuts of beef used in this recipe provide a good source of protein, which is essential for muscle growth and repair. The marinade often includes citrus juices, which are rich in vitamin C, offering antioxidant properties and supporting immune health.
Nicaraguan Carne Asada is a delightful dish that combines savory flavors, versatility, and potential health benefits. Its tangy marinade and grilled beef create a mouthwatering experience, and the dish can be enjoyed in various ways. Whether you’re a fan of traditional Nicaraguan cuisine or simply looking to explore new flavors, this recipe is sure to satisfy your taste buds while providing nourishment.
How To Make Our the Nicaraguan Carne Asada Recipe
Ingredients (8 Servings)
3 pounds flank steak
1 cup orange juice
1/2 cup lime juice
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a large bowl, combine the orange juice, lime juice, soy sauce, Worcestershire sauce, vegetable oil, minced garlic, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well to create the marinade.
Whisk all the marinade ingredients together until well combined.
Use a blender or food processor to blend the marinade ingredients until smooth.
Combine all the marinade ingredients in a resealable plastic bag and shake vigorously.
Stir the marinade ingredients together in a bowl until they form a uniform mixture.
Use an immersion blender to blend the marinade ingredients until emulsified.
2. Place the flank steak in a large, shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
Lay the flank steak flat in the dish and pour the marinade over it.
Stack the flank steak pieces in the bag, alternating layers with the marinade.
Massage the marinade into the steak, ensuring it is fully immersed.
Flip the steak a couple of times to ensure both sides are coated in the marinade.
Use a basting brush to apply the marinade evenly onto the flank steak.
3. Preheat the grill to medium-high heat. Remove the flank steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Shake off any excess marinade from the steak before placing it on the grill.
Use a fork or tongs to lift the steak out of the marinade and let it drain briefly.
Pat the steak dry with paper towels to remove any excess marinade.
Gently scrape the surface of the steak with the back of a knife to remove excess marinade.
Place the steak on a wire rack for a few minutes to allow the excess marinade to drip off.
4. Grill the flank steak for about 6-8 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of around 135°F (57°C).
Place the steak directly on the grill grates and close the lid.
Use a grill pan or cast-iron skillet if grilling outdoors is not an option.
Rotate the steak 90 degrees halfway through cooking each side to create grill marks.
Baste the steak with the marinade during grilling to enhance the flavor.
Use a meat thermometer to check the internal temperature and ensure doneness.
5. Once cooked to your liking, remove the flank steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute and results in a more tender and flavorful steak. Slice the steak thinly against the grain and serve.
Transfer the steak to a cutting board and cover it loosely with foil to keep it warm.
Place the steak on a plate and tent it with foil to retain heat during the resting period.
Allow the steak to rest on a wire rack to prevent it from becoming soggy.
Let the steak rest in a warm oven to maintain its temperature while resting.
Use a sharp knife to slice the steak thinly, cutting against the natural grain of the meat.
Prep Time: 20 minutes
Cooking Time: 15 minutes
Pots, Pan and Cooking Equipment Needed for the Nicaraguan Carne Asada Recipe
Grill: Used for grilling the flank steak to perfection.
Large Bowl: Used for mixing the marinade ingredients together.
Whisk or Blender/Food Processor: Used to combine the marinade ingredients until well blended.
Resealable Plastic Bag or Shallow Dish: Used for marinating the flank steak.
Basting Brush: Used for applying the marinade onto the flank steak.
Fork or Tongs: Used for removing the steak from the marinade and allowing excess marinade to drip off.
Paper Towels: Used for patting the steak dry before grilling.
Grill Pan or Cast-Iron Skillet: Alternatives for grilling the steak indoors.
Meat Thermometer: Used to check the internal temperature of the steak for desired doneness.
Cutting Board: Used for resting the cooked steak and slicing it.
Foil: Used for tenting the steak during the resting period.
Wire Rack: Used for resting the steak to prevent sogginess.
Sharp Knife: Used for slicing the cooked flank steak thinly against the grain.
Best Way to Store Leftovers From the Nicaraguan Carne Asada Recipe
Store the leftover Nicaraguan Carne Asada in an airtight container in the refrigerator. To ensure maximum freshness, it is recommended to consume the leftovers within 2-3 days. When reheating, you can either use a microwave, stovetop, or oven to warm the carne asada until heated through.
Tips and Tricks For Easier Creation
Marinate overnight: For the best flavor, marinate the flank steak overnight to allow the flavors to penetrate the meat fully.
Use a meat thermometer: To ensure your steak is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature.
Let the steak rest: After grilling, let the steak rest for a few minutes to allow the juices to redistribute and create a more tender and flavorful result.
Slice against the grain: When slicing the cooked steak, be sure to cut against the grain to achieve the most tender and bite-friendly pieces.
Serve with fresh lime wedges: Squeeze fresh lime juice over the carne asada before serving to enhance the citrus flavors.
Side Dishes and Desserts For the Nicaraguan Carne Asada Recipe
Cilantro Lime Rice: Fragrant rice cooked with lime juice and fresh cilantro.
Black Bean Salad: A refreshing salad made with black beans, corn, tomatoes, and a tangy dressing.
Grilled Corn on the Cob: Sweet and smoky grilled corn with a sprinkle of chili powder and lime juice.
Avocado Salsa: Fresh avocado, tomato, onion, and cilantro salsa for a creamy and tangy accompaniment.
Plantain Chips: Crispy and flavorful plantain chips for a crunchy texture contrast.
How To Serve the Nicaraguan Carne Asada Recipe
Slice the cooked flank steak thinly against the grain.
Arrange the sliced steak on a serving platter or individual plates.
Serve with your choice of side dishes.
Garnish with fresh cilantro leaves or lime wedges, if desired.
Encourage guests to squeeze fresh lime juice over the carne asada before enjoying.
Substitutions For the Nicaraguan Carne Asada Recipe
Vegan Option:
Substitute the flank steak with tofu or tempeh.
Use seitan or textured vegetable protein (TVP) as a meat alternative.
Replace Worcestershire sauce with a vegan Worcestershire sauce.
Use liquid smoke to add a smoky flavor instead of grilling.
Replace soy sauce with tamari or coconut aminos.
Gluten-Free Option:
Ensure all ingredients used, including soy sauce and Worcestershire sauce, are certified gluten-free.
Use gluten-free tamari or coconut aminos instead of soy sauce.
Choose a gluten-free alternative for the Worcestershire sauce.
Double-check that the paprika and other spices used are gluten-free.
Serve with gluten-free tortillas or alongside gluten-free side dishes.
Vegetarian Option:
Replace the flank steak with grilled portobello mushrooms or eggplant steaks.
Use seitan or TVP as a meat substitute.
Opt for vegetable broth instead of Worcestershire sauce.
Choose a vegetarian Worcestershire sauce.
Add extra vegetables like bell peppers, zucchini, or onions for a hearty vegetarian option.
Mediterranean Diet Options:
Use lean cuts of beef, such as sirloin, and trim off visible fat.
Increase the amount of garlic and herbs like oregano and parsley.
Serve with a side of Greek salad with fresh tomatoes, cucumbers, olives, and feta cheese.
Accompany with grilled vegetables like zucchini, bell peppers, and eggplant.
Use olive oil instead of vegetable oil for the marinade.
Keto Diet Options:
Use fattier cuts of beef, like ribeye or skirt steak, to increase the fat content.
Increase the amount of oil used in the marinade.
Avoid sweeteners in the marinade and stick to natural flavors from citrus juices and spices.
Serve with a side of low-carb grilled vegetables or a salad with high-fat dressing.
Pair with a keto-friendly sauce or salsa, like avocado salsa or chimichurri.
Heart Healthy Diet Options:
Choose lean cuts of beef, like sirloin or tenderloin, and trim off visible fat.
Reduce the amount of oil used in the marinade or use a healthier oil, like olive oil.
Substitute low-sodium soy sauce or tamari for regular soy sauce.
Serve with a side of steamed or roasted vegetables for added fiber.
Accompany with a whole grain, such as quinoa or brown rice, for a balanced meal.
Paleo Options:
Use grass-fed beef for a higher-quality meat option.
Replace soy sauce with coconut aminos.
Omit Worcestershire sauce or use a Paleo-friendly alternative.
Use ghee or coconut oil instead of vegetable oil.
Low Carb Options:
Use lean cuts of beef, such as sirloin or tenderloin, and trim off excess fat.
Reduce or omit the orange juice and use more lime juice for a lower carbohydrate content.
Use a low-sodium soy sauce or tamari.
Serve with a side of grilled vegetables or a cauliflower rice pilaf.
Use a sugar-free or low-carb marinade to limit carbohydrate intake.
Whole30 Options:
Ensure all ingredients used are Whole30 compliant, including the soy sauce and Worcestershire sauce.
Replace vegetable oil with ghee or avocado oil.
Omit any sweeteners from the marinade.
Serve with a side of roasted vegetables or a fresh salad.
Use compliant seasonings and spices for the marinade.
Weight Watchers Options:
Choose lean cuts of beef and trim off visible fat.
Use reduced-sodium soy sauce or tamari.
Replace regular Worcestershire sauce with a reduced-sodium or sugar-free version.
Serve with a side of steamed vegetables or a light salad.
Adjust the portion size of the flank steak to fit within your Weight Watchers points allowance.
Low Fat Options:
Choose lean cuts of beef, such as sirloin or eye of round, and trim off visible fat.
Use reduced-sodium soy sauce or tamari.
Replace vegetable oil with a fat-free cooking spray.
Serve with a side of steamed vegetables or a fresh green salad.
Use a non-stick grill pan or grill mat to minimize the need for additional oil.
Vegetable Variations:
Add grilled bell peppers and onions to the carne asada for extra flavor and texture.
Serve the carne asada alongside a fresh avocado salsa or guacamole.
Include grilled zucchini or eggplant slices as a vegetarian alternative to the meat.
Serve the carne asada with a side of grilled corn on the cob or roasted sweet potatoes.
Add a fresh tomato and cucumber salad with cilantro and lime dressing as a refreshing side dish.
FAQ About the Nicaraguan Carne Asada Recipe
What is Nicaraguan Carne Asada Recipe?
Nicaraguan Carne Asada Recipe is a delicious grilled flank steak dish that is marinated in a flavorful blend of citrus juices, spices, and herbs. It is a traditional Nicaraguan recipe that combines tangy and savory flavors, resulting in tender and juicy steak with a vibrant taste.
How long should I marinate the flank steak for the Nicaraguan Carne Asada Recipe?
For the best flavor, it is recommended to marinate the flank steak for at least 4 hours, or preferably overnight. This allows the marinade to penetrate the meat fully, resulting in a more flavorful and tender carne asada.
Can I use a different cut of beef for the Nicaraguan Carne Asada Recipe?
While the traditional cut used for Nicaraguan Carne Asada is flank steak, you can certainly use other cuts of beef. Options like skirt steak or sirloin steak can also work well. It’s important to choose cuts that are suitable for grilling and can be sliced thinly against the grain for maximum tenderness.
Can I grill the Nicaraguan Carne Asada indoors if I don’t have access to an outdoor grill?
Yes, if you don’t have access to an outdoor grill, you can still enjoy Nicaraguan Carne Asada by using a grill pan or a cast-iron skillet. Preheat the pan or skillet over medium-high heat and follow the grilling instructions accordingly. This method will still provide you with deliciously grilled and flavorful Carne Asada.
What are some suggested side dishes to serve with the Nicaraguan Carne Asada Recipe?
There are several great side dishes that pair well with Nicaraguan Carne Asada. Some suggestions include cilantro lime rice, black bean salad, grilled corn on the cob, avocado salsa, and plantain chips. These sides complement the flavors of the carne asada and provide a balanced and satisfying meal.
Final Thoughts
The Nicaraguan Carne Asada Recipe is a mouthwatering grilled flank steak dish that bursts with flavors. The recipe involves marinating the steak in a blend of tangy citrus juices, savory spices, and aromatic herbs. The result is a tender and juicy steak with a delightful combination of sweet, tangy, and savory notes.
This versatile dish can be enjoyed as the main course, sliced thin for tacos or sandwiches, or even served alongside rice and beans. It offers a rich source of protein, essential nutrients, and can be customized to suit various dietary preferences. With its vibrant flavors and nutritional advantages, Nicaraguan Carne Asada is a recipe worth trying.
Equipment
- Grill: Used for grilling the flank steak to perfection.
- Large Bowl: Used for mixing the marinade ingredients together.
- Whisk or Blender/Food Processor: Used to combine the marinade ingredients until well blended.
- Resealable Plastic Bag or Shallow Dish: Used for marinating the flank steak.
- Basting Brush: Used for applying the marinade onto the flank steak.
- Fork or Tongs: Used for removing the steak from the marinade and allowing excess marinade to drip off.
- Paper Towels: Used for patting the steak dry before grilling.
- Grill Pan or Cast-Iron Skillet: Alternatives for grilling the steak indoors.
- Meat Thermometer: Used to check the internal temperature of the steak for desired doneness.
- Cutting Board: Used for resting the cooked steak and slicing it.
- Foil: Used for tenting the steak during the resting period.
- Wire Rack: Used for resting the steak to prevent sogginess.
- Sharp Knife: Used for slicing the cooked flank steak thinly against the grain.
Ingredients
- 3 pounds flank steak
- 1 cup orange juice
- 1/2 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup vegetable oil
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
In a large bowl, combine the orange juice, lime juice, soy sauce, Worcestershire sauce, vegetable oil, minced garlic, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well to create the marinade.
- Whisk all the marinade ingredients together until well combined.
- Use a blender or food processor to blend the marinade ingredients until smooth.
- Combine all the marinade ingredients in a resealable plastic bag and shake vigorously.
- Stir the marinade ingredients together in a bowl until they form a uniform mixture.
- Use an immersion blender to blend the marinade ingredients until emulsified.
Place the flank steak in a large, shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
- Lay the flank steak flat in the dish and pour the marinade over it.
- Stack the flank steak pieces in the bag, alternating layers with the marinade.
- Massage the marinade into the steak, ensuring it is fully immersed.
- Flip the steak a couple of times to ensure both sides are coated in the marinade.
- Use a basting brush to apply the marinade evenly onto the flank steak.
Preheat the grill to medium-high heat. Remove the flank steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
- Shake off any excess marinade from the steak before placing it on the grill.
- Use a fork or tongs to lift the steak out of the marinade and let it drain briefly.
- Pat the steak dry with paper towels to remove any excess marinade.
- Gently scrape the surface of the steak with the back of a knife to remove excess marinade.
- Place the steak on a wire rack for a few minutes to allow the excess marinade to drip off.
Grill the flank steak for about 6-8 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of around 135°F (57°C).
- Place the steak directly on the grill grates and close the lid.
- Use a grill pan or cast-iron skillet if grilling outdoors is not an option.
- Rotate the steak 90 degrees halfway through cooking each side to create grill marks.
- Baste the steak with the marinade during grilling to enhance the flavor.
- Use a meat thermometer to check the internal temperature and ensure doneness.
Once cooked to your liking, remove the flank steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute and results in a more tender and flavorful steak. Slice the steak thinly against the grain and serve.
- Transfer the steak to a cutting board and cover it loosely with foil to keep it warm.
- Place the steak on a plate and tent it with foil to retain heat during the resting period.
- Allow the steak to rest on a wire rack to prevent it from becoming soggy.
- Let the steak rest in a warm oven to maintain its temperature while resting.
- Use a sharp knife to slice the steak thinly, cutting against the natural grain of the meat.
Notes
Nutrition
