Carne asada

Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.

Carne asada

Alternative names	Asado
Region or state	Mexico
Serving temperature	Typically Warm
Main ingredients	Beef
Variations	Seasonings
Media: Carne asada

Steak
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Cuts of beef Forequarter cuts Hindquarter cuts 7-bone Blade Chuck Fillet Flank Flap Flat iron Hanger Plate Popseye Ranch Rib eye Rib Round Rump Silverside Sirloin Skirt Strip T-bone Tenderloin Top sirloin Tri-tip
Preparation Aged Barbecued Braised Char grilled Chopped Cured Fried Marinaded Pickled Poached Roasted Salt-cured Seared Smoked
Related topics List of beef dishes Doneness Meat on the bone Restructured steak Steak knife Steak sauce

The term carne asada is used in Mexico and refers to the style of grilled meat in those countries. In South America, the term used for grilled meat is asado and it has a different style and preparation.

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