Uncle Joe’s Carne Asada

4.00 avg. rating (80% score) - 1 vote

Uncle Joe’s Carne Asada

The border towns of Northern Mexico are famous for their “al carbon” recipes. This delicious recipe is easy to make (especially for large weekend barbecues), takes a minimum of preparation, and is a must for anyone who loves char-broiled steak. Serve with hard rolls or tortillas, rice and beans, and you’re set. Bon appetit! Or, as we say south of the border, “A comer!”

Yield: 10 servings


  • 2 cups lemon juice
  • 1/2 cup lime juice
  • 1 can beer
  • 2 tablespoons cumin (or to taste)
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon garlic powder (or to taste)
  • 5 pounds plank steak (any kind of thinly sliced sirloin will do; choose a steak with lots of marbling for best results).
  • 2 bunches scallions
  • Seasoned salt to taste


Mix first 6 ingredients together to form marinade. Place marinade, steak, and scallions in large covered glass baking dish and let soak for a minimum of two hours (three for best results). Turn steak every hour or so.

Light barbecue. You want to cook the steaks on a very hot fire for best results. Lay steak on fire and cook 5-7 minutes on each side. Shake on a little seasoned salt on both sides of steak as you turn. Roast scallions over fire about five minutes.

Serve the steaks whole, or you can cut into thin strips for tacos. Serve with beans and Spanish rice and, of course, salsa.
  • Anonymous

    Although I had to substitute a couple of items in this recipe, it came out very tasty. The marinade really tenderized the meat and it finished with a spicy bite. I took a sample to the office and all of the folks liked it and some asked for the recipe.


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