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Carne Asada Brava Steak


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  • 6 large glaric cloves, unpeeled
  • 4 fresh serrano or 2 fresh jalapeno chiles, stemmed
  • 1/4 cup fresh lime juice
  • 2 tbsp. vegetable or olive oil, plus more for the steaks
  • Salt
  • 6 rib-eye steaks about 1 inch thick (they'll weight about 10 to 12 ounces each)


Servings 6
Preparation time 90mins
Cooking time 110mins


Step 1

1. Marinate the steaks: In a small ungreased skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasinally, until both are soft and blotchy black in places--5 to 10 minutes for the chiles, 10 to 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor along with the lime juice and oil. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about 1 1/2 tsp. Smear the mixture over both sides of the steaks, cover and refrigerate for 1 hour.

2. Grill the Steaks: Grill to your desired temperature. Flip only once/

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