By now, you should have a good idea on how you are going to prepare your carne asada.
Feel free to review my other articles if you are still struggling.
The marinade recipe is, in my opinion, only one third of the work required to pull off a mouth-watering carne asada.
What happens on the grill is certainly the majority of where this dish gets its flavor.
First off, let me discuss searing with you.
If you are a beginner on the grill, it is important that you understand that searing is your key to keeping flavor and moisture inside your steak.
Since your recipe most likely calls for a flank or skirt steak, it is very critical that you understand how this works.
Get your grill nice and hot.
We need a surface temperature of 450 to 550 degrees.
You will probably find this to be a challenge with gas grills, so apply a cooking spray on the surface of your steak before applying it to a gas grill.
This will attract and feed the flame bursts required for the sear.
Expose the steak to this heat long enough to get burn marks.
The burn marks tell us that the protective coat that is sealing in our juices has been formed.
You will notice that this leaves the inside of your steak pink, and if you prefer to have your steak more well done, keep an aluminum dish with some simmering marinade in it over the grill to complete the cooking process.
If you use this method, be sure to keep half of your marinade to the side before adding your steak.
I like my steak on the rare side, and I still use this technique, albeit, without the simmering.
Immersing grilled steak in this side of marinade immediately after it leaves the grill ensures a strong flavor and level of moisture.