Grilled Carne Asada with Kinder’s Dry Rub
Grilled Carne Asada with Kinder’s Dry Rub
Carne asada at the taqueria hits different because of the char. The thin slice. The seasoning that’s already part of the crust before the meat ever touches heat. Kinder’s Carne Asada Seasoning nails that flavor profile, earthy chile, cumin, garlic, and citrus in one rub that skips the overnight marinade and delivers the real thing.
The straight version, no tortilla and no garnish, just marinated beef cooked hot and sliced against the grain. Foundation for much of the steak and beef recipes.
This is grilled flank or skirt steak, seasoned heavy, rested briefly, and cooked over high heat until the outside has real color and the inside sits at medium-rare. Slice it thin across the grain and it’s ready: tacos, a rice bowl, nachos, or standing over the cutting board.
The technique is simple but the details carry weight. Press the rub in firmly on both sides. Let the steak sit uncovered in the fridge for 30 minutes to 1 hour, that dry-brine window pulls moisture to the surface and then draws it back in with the seasoning, building crust depth before any heat is involved. Pull the steak out 15–20 minutes before grilling so the center isn’t cold when it hits the grates.
Grill over medium-high heat, 10–12 minutes total with one flip. You want char on both sides. Pull it at 135°F for medium-rare, that’s the target. Rest it 10 minutes on the cutting board before you touch it. Skip the rest and the juice ends up on your board instead of in the bite.
Skirt steak has more fat marbling than flank and runs a little richer. Both work. The grain on each runs in a clear, visible direction, cut perpendicular to it at a slight diagonal. That one habit makes the difference between tender slices and something you’re chewing through.
Let Kinder’s handle the seasoning. The blend handles the complexity so the ingredient list stays focused: steak, rub, oil if you want it, and whatever you’re building around it.
Plan for about an hour and a half start to finish, the refrigeration time is where the flavor develops, not something to skip.
Flavor First.
Carne Asada
Ingredients
Equipment
Method
- If using, drizzle olive oil over the steak and spread to coat. Season both sides generously with Kinder’s Carne Asada Seasoning, pressing firmly to adhere.
- Refrigerate uncovered for 30 minutes to 1 hour. The dry rub will draw out and reabsorb surface moisture, intensifying flavor at the surface.
- Remove steak from the refrigerator 15-20 minutes before cooking to take the chill off and promote even cooking throughout.
- Preheat your grill to medium-high heat. Oil the grates. Place steak on the grill and cook 10-12 minutes total, flipping once halfway through.
- Use a thermometer to check doneness: Rare 125 degrees F, Medium-rare 135 degrees F, Medium 145 degrees F. Remove at your preferred temperature.
- Rest the steak on a cutting board for 10 minutes. This allows the juices to redistribute and ensures every slice stays juicy.
- Slice thinly across the grain at a slight diagonal angle. Serve immediately in warm tortillas with your preferred toppings.
- Broiler Option: Place steak on a roasting rack set over a baking sheet. Position 6-7 inches from the broiler element. Broil 5-6 minutes per side, checking temperature with a thermometer. Rest and slice as above.
Notes
- Skirt or flank — Skirt steak has more fat marbling and runs richer; flank is leaner and a bit more forgiving. Both work for carne asada. Try each and decide which direction you want to go.
- Cut across the grain — The grain on skirt and flank runs in a clear, visible direction. Slice perpendicular to those fibers at a slight diagonal. Cut with the grain and every bite fights you. This is the move that separates good slices from tough ones.
- Preheat all the way — High heat is what gives carne asada its char and its crust. A warm grill is not a hot grill. Wait until the grates are fully up to temp and lightly oiled before the steak goes on — you want it to sear immediately, not stick and steam.
- Rest it, no exceptions — 10 full minutes off the grill before you slice. Cut early and the juice runs straight onto your cutting board. Wait and it stays in the meat where it belongs.
- Warm your tortillas on the flame — Hold each corn tortilla directly over a gas burner for 20–30 seconds per side until the edges char slightly and the texture tightens. It’s the taqueria move and it makes a real difference.
- Classic street tacos: warm corn tortillas, carne asada, diced white onion, fresh cilantro, salsa verde, and a squeeze of lime. It’s the format the dish was built for.
- A rice bowl works just as well — cilantro-lime rice, black beans, pico de gallo, and a drizzle of crema. More filling, still clean.
- For a bigger spread, pile the slices over nachos with melted cheese, jalapeños, and guacamole. The char holds up under the toppings.
- Leftover carne asada makes one of the better breakfast burritos going — scrambled eggs, cheese, and salsa, with the slices reheated fast in a hot skillet. Day-two carne asada is not a downgrade.
- Store sliced carne asada in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of beef broth or water — 1–2 minutes over medium-high heat keeps the slices from drying out. Skip the microwave if you can; it steams the crust flat.
- Freeze uncooked seasoned steak for up to 2 months. Thaw overnight in the refrigerator, then pull it out 15–20 minutes before cooking to bring the center up to temp. Pre-sliced carne asada reheats better than a whole steak — more surface area means faster, more even warming.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What cut of beef is best for carne asada?
Flank steak or skirt steak, both are standard. Skirt has more fat marbling and a slightly richer flavor. Flank is leaner and easier to find at most butcher counters. Try both and pick your preference.
Do I need to marinate carne asada overnight?
Not with Kinder’s Carne Asada Seasoning. A 30-minute to 1-hour dry brine in the fridge is enough, the rub draws moisture to the surface and pulls it back in with the seasoning, building real depth before the grill.
How do I know when carne asada is done?
Use an instant-read thermometer. Pull it at 125°F for rare, 135°F for medium-rare, or 145°F for medium. Medium-rare is the target for tender, juicy slices.
Can I make carne asada without a grill?
Yes. Use your oven broiler, place the steak on a roasting rack over a baking sheet, position 6–7 inches from the broiler element, and broil 5–6 minutes per side. Rest and slice the same way.
How thin should I slice carne asada?
As thin as you can cut it cleanly, around ¼ inch. Slice at a slight diagonal, perpendicular to the grain. Thin slices in warm tortillas is the whole point.
Can I substitute the Kinder’s seasoning?
Yes. Combine chili powder, cumin, garlic powder, onion powder, dried oregano, and a pinch of cayenne. Use 3 tablespoons per pound of steak, same amount as the Kinder’s.
More like this: Grilling Recipes · Summer Grilling Recipes · Kinder’s Recipes
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