Carne asada are grilled thin steaks marinated with garlic, cumin, salt and pepper. You can find the meat already sliced thinly at some grocery stores, you can also ask someone in the meat department to slice the meat very thinly for you. Another option is to buy thicker cuts of meat, freeze them slightly and then use a very sharp knife to cut the meat into thin slices. You can also make this dish using thinly sliced fillets of pork or chicken. In Ecuador, carne asada is usually served with side dishes like rice, menestra de lentejas or lentil stew, fried ripe plantains, avocado slices, and a small salad.
Carne asada are grilled thin steaks marinated with garlic, cumin, salt and pepper.
- 2 lbs thin beef steaks
- 6 garlic cloves, crushed
- 2 tsp cumin
- 2 tsp pepper
- 2 tsp salt
- Ecuadorian style white rice
- Lentil stew menestra
- Fried ripe plantains or patacones/fried green plantains
- Mix the garlic, salt, cumin and pepper to make a marinade paste.
- Season the steaks with the garlic paste and let rest for at least 30 minutes, overnight is ideal.
- Heat the grill and cook the meat, make sure the garlic bits are removed from the meat before grilling to avoid burning. The steaks are so thin that they cook very quickly.
- Serve with rice and menestra, or your choice of side dishes.
To make carne frita or fried thin steaks, heat a few tablespoons of oil or butter in a frying pan and cook the meat over medium high heat on each side.