Carne Asada Dry Rub
A simple and delicious marinade to make perfect Mexican Style Carne Asada at home, for dinner, parties, nachos,
Servings: 8 -10 servings
Ingredients
- 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
Instructions
- 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.
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