Carne Asada Dry Rub
A simple and delicious marinade to make perfect Mexican Style Carne Asada at home, for dinner, parties, nachos,
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Beef, Main Dish
Cuisine: Mexican
Servings: 8 -10 servings
- 2 lbs beef skirt steak, flank steak, flap meat or tri-tip
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon chili powder
- 1/2-1 teaspoon black pepper
- 1/2-1 teaspoon salt
- If you want the marinade wet add the juice of 2 limes
- If you prefer a simplified flavor for meat leave out the chili powder
- Another simple marinade is using 2-3 tablespoons Worcestershire and 2 teaspoons fresh minced garlic
This dry rub can be put on the meat before cooking or you can allow it to marinate for 30 minutes to a few hours or overnight.
Mix all the seasonings and apply it to the meat and rub it so that completely coats the meat.
You can leave the meat in large thin pieces, or cut it into strips, or dice it into 1-inch pieces. Large pieces work well on the grill, while smaller pieces work well in a cast iron skillet.
Don't overcrowd the pan if you're cooking it in a skillet, cook the meat in two batches so that it has time to get browned on the edges.
Cook beef to an internal temperature of 130° then allow it to rest a few minutes if you need to slice it.