How to Make Rick Martínez’s Carne Asada: A Flavorful Grilled Feast
Zesty citrus marinade lifts beef and vegetables with smoky depth and tender juiciness.
How to Make Rick Martínez’s Carne Asada at Your Next Barbecue
Rick Martínez, a renowned chef, cookbook author, and culinary explorer, invites home cooks everywhere to experience his delicious take on carne asada—a dazzling display of Mexican flavors, fire, and personal memory. With each recipe, he encourages cooks to let go of rigid notions of authenticity, embracing food as a living, evolving story. This article will walk you through Rick’s carne asada recipe, inspired by his own journey and designed to help you create a new classic at your next cookout.
Table of Contents
- About Rick Martínez and His Culinary Philosophy
- The History and Inspiration Behind Carne Asada
- Essential Ingredients
- Step-by-Step Instructions
- Pro Grilling Tips
- Serving Suggestions & Sides
- Memory, Flavor, and Mexican Regional Foodways
- Frequently Asked Questions (FAQs)
About Rick Martínez and His Culinary Philosophy
Rick Martínez is celebrated for his role as a cook, author, and storyteller. His recent cookbook, Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, is shaped by his 20,000-mile journey through Mexico, rediscovering the flavors, stories, and traditions that make each dish unique. Martínez intentionally avoids labels like “authentic” or “genuine,” arguing that such words place an impossible burden on cooks to represent an entire culture through a single recipe. Instead, he views food as a collaborative, dynamic story—a personal and creative process that honors both heritage and change.
“The moment I let go of authenticity, I found joy and freedom in the kitchen. Food is about making memories, telling stories, and celebrating the fusion of people, places, and preferences.”
The History and Inspiration Behind Carne Asada
Carne asada—Spanish for “grilled meat”—represents more than just a dish; it’s a communal celebration rooted in Mexico’s diverse regional cultures. Traditionally, carne asada means gathering family and friends outdoors to grill beef, sausages, fresh vegetables, and more, often served with warm tortillas and vibrant salsas. Martínez’s recipe is a tribute to these traditions, while also reflecting his personal journey and tastes.
He elevates the experience by pairing perfectly marinated beef with chorizo, grilled jalapeños, onions, and melty cheese quesadillas, showing both respect for the past and confidence in the present.
Essential Ingredients
For a remarkable carne asada, start with bright, fresh produce and high-quality meats. Here’s what you’ll need:
For the Marinade
- 1/3 cup fresh lime juice (about 3 limes), plus extra for grilling
- 1/3 cup fresh orange juice (about 2 oranges)
- 1/3 cup extra-virgin olive oil, plus more for grilling
- 2 tsp dried oregano (preferably Mexican)
- 1 3/4 tsp kosher salt, plus extra for grilling
- 1 tsp freshly ground black pepper
- 1 medium white onion, thinly sliced
- 4 garlic cloves, finely grated
For the Carne Asada
- 3 lbs mixed beef cuts: flanken-cut short ribs, rib-eye, New York strip, skirt steak, flank steak
- 1 lb fresh chorizo links (about 4 sausages, or your favorite variety)
- 8 large jalapeños, left whole
- 8 large scallions (or cebolitas)
- 8 tortillas de maíz (corn tortillas)
- 1 lb quesillo, chihuahua, or Monterey Jack, shredded
For Serving
- Grilled or warmed tortillas (corn or flour)
- Guacamole
- Salsa (your favorite varieties)
- Chopped cilantro
- Refried beans
- Lime wedges
Step-by-Step Instructions
- Prepare the Marinade
In a large bowl, whisk together the lime juice, orange juice, olive oil, oregano, salt, and pepper. Add the sliced onion and grated garlic, tossing by hand to combine. - Marinate the Beef
Add your beef cuts to the bowl, tossing to coat all pieces in the marinade. Cover tightly with plastic wrap and refrigerate for at least 1 hour, up to 12 hours, allowing flavors to infuse deeply into the meat. Longer marinating yields more robust flavor. - Preheat Your Grill
Set up a gas grill for two-zone heat by turning one burner to medium-high and the others to high. Alternatively, prepare a charcoal grill for high heat. Brush the grates with oil to minimize sticking. - Prepare the Meats and Vegetables
Remove steaks from the marinade and shake off excess moisture. Brush off and reserve any onions stuck to the meat (they’ll be grilled or sautéed later). Pour the onions into a fine-mesh sieve to drain, discarding the leftover marinade but keeping the onions for cooking. - Grill the Beef
Place steaks over high heat, turning once, for 2-3 minutes per side for medium-rare (temperatures can be adjusted depending on preference). Let the meat rest on a cutting board, tented loosely with foil, for about 10 minutes before slicing. - Char the Onions
If the onion slices have fallen apart, sauté them in a skillet, or use a vegetable grill basket to cook over open flame. Grill until charred on all sides, about 4-8 minutes, turning as needed to avoid burning. - Grill Chorizo, Jalapeños, and Scallions
Arrange chorizo links, whole jalapeños, and large scallions directly over the heat. Grill until the sausages are cooked through, and the peppers and onions are blistered and blackened in spots—turning frequently, about 8–10 minutes. - Cheese Quesadillas
Sprinkle a generous layer of shredded cheese over tortillas, fold them in half, and place on the grill just until the cheese melts and the tortillas show golden char marks, about 1–2 minutes per side. - Slice and Serve
Thinly slice the grilled steak against the grain, discarding any large pieces of fat. Serve alongside grilled sausages, onions, peppers, and hot cheesy quesadillas. Offer warm tortillas, guacamole, salsa, refried beans, chopped cilantro, and lime wedges for everyone to build their perfect taco or quesadilla.
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Pro Grilling Tips for Carne Asada Success
- Marinate in Advance: Aim for at least one hour to overnight for best flavor and tenderness.
- High Heat Matters: You want a good char but juicy, pink interiors. Preheat your grill and keep a portion of it extra hot for direct searing.
- Don’t Overcrowd: Give each piece of meat room to char—overcrowding steams rather than grills.
- Rest Meat After Grilling: Let your grilled beef rest 10 minutes before slicing to keep juices flavorful and meat tender.
- Use a Grill Basket for Vegetables: Onions and scallions can slip through grill grates—keep them secure in a grill basket or sauté pan.
- Cut Against the Grain: Slicing grilled steak crosswise makes every bite more tender and succulent.
Serving Suggestions & Sides
Carne asada is customizable to every table:
- Classic Tacos: Fill tortillas with sliced steak, onions, grilled jalapeños, chorizo, and cheese, then top with cilantro and your favorite salsa.
- Carne Asada Quesadillas: Layer steak, charred vegetables, and plenty of cheese between two tortillas, then grill until golden.
- Platter Style: Serve meats, vegetables, tortillas, and sauces family-style so everyone can build their own.
- Side Dishes: Don’t forget cool guacamole, spicy salsas, refried or charro beans, pickled onions, and fresh lime wedges.
Memory, Flavor, and Mexican Regional Foodways
For Martínez, every plate of carne asada is more than just a meal—it’s an act of remembrance and creativity. He believes no cook, recipe, or dish can ever fully capture all of Mexico, but each brings a perspective and a memory to the table. His travels introduced him to the enormous diversity of techniques and flavors within Mexican grilling. Whether you use rib-eye, skirt steak, or even sausage, each decision reflects both tradition and personal taste.
“Food is a way to remember and a mode to create new memories and stories.”
Frequently Asked Questions (FAQs)
Q: How long should I marinate the beef for carne asada?
A: Marinate the beef for at least one hour and up to 12 hours. Longer marinating time makes the meat more flavorful and tender.
Q: Can I use different cuts of meat?
A: Yes. Rick Martínez recommends a mix of flanken-cut short ribs, rib-eye, New York strip, skirt, and flank steak for variety in texture and flavor.
Q: What if I don’t have a grill?
A: You can use a grill pan or broil the meats in your oven, aiming for a similar char and quick cooking time. Adjust timing as needed.
Q: Are corn or flour tortillas better for serving?
A: Both are delicious—corn tortillas are more traditional, but flour tortillas can add a soft, chewy element. Offer both for variety.
Q: What toppings are essential for carne asada tacos?
A: Guacamole, salsa, fresh cilantro, grilled onions, and lime wedges are classic. Refried beans and pickled onions also complement the rich flavors.
Q: Can I make this recipe ahead of time?
A: The meat can be marinated ahead and the toppings prepped in advance, but grilling should be done just before serving for best results.
Ready to Try Rick Martínez’s Carne Asada?
Whether you’re looking to impress at your next barbecue or hoping to experience the vibrant flavors of Mexico in your own backyard, Rick Martínez’s carne asada offers an inviting, flexible, and deeply flavorful feast. Gather your ingredients, invite your friends, and let this recipe be the centerpiece for many new memories and delicious stories to come.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a40374930/rick-martinez-carne-asada-recipe/
- https://www.youtube.com/watch?v=PtXcTo14JWQ
- https://mammabearsays.com/?c=28279692031780&mod=66dae998&uri=us.php%3Fid%3D943583-974%26name%3Dpioneer+woman+steak+marinade
- https://jaanus.nurmoja.net.ee/?t=5914865001400&mod=7059b7de&uri=blog.php%3Fid%3D197622-398%26name%3Dpioneer+woman+flank+steak
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