{"id":16640,"date":"2025-09-09T10:04:06","date_gmt":"2025-09-09T10:04:06","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/flour-tortillas-2\/"},"modified":"2025-09-13T10:27:00","modified_gmt":"2025-09-13T10:27:00","slug":"carne-asada","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/carne-asada\/","title":{"rendered":"Carne Asada"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css_animation=&#8221;&#8221; row_type=&#8221;row&#8221; use_row_as_full_screen_section=&#8221;no&#8221; type=&#8221;full_width&#8221; angled_section=&#8221;no&#8221; text_align=&#8221;left&#8221; background_image_as_pattern=&#8221;without_pattern&#8221;][vc_column][vc_column_text css=&#8221;&#8221;]<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/fall-2025\/mexican-cuisine-recipes-memories-and-modern-voices\/\" target=\"_blank\" rel=\"noopener\">Back to Food Article<\/a><\/p><\/p>\n<p><a href=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2025\/09\/Carne-Asada-750-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-16642 size-full\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2025\/09\/Carne-Asada-750-1.jpg\" alt=\"\" width=\"750\" height=\"623\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2025\/09\/Carne-Asada-750-1.jpg 750w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2025\/09\/Carne-Asada-750-1-300x249.jpg 300w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2025\/09\/Carne-Asada-750-1-700x581.jpg 700w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a><\/p>\n<div class=\"recipe-card\"><\/p>\n<h3>Carne Asada<\/h3>\n<p class=\"servings\">Makes 4 to 6 servings<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Juice of 2 oranges<\/li>\n<li>Juice of 5 limes<\/li>\n<li>\u00bd white onion, peeled and thinly sliced (about \u00bd cup)<\/li>\n<li>\u00bd cup finely chopped fresh cilantro<\/li>\n<li>\u00bc cup extra-virgin olive oil<\/li>\n<li>4 garlic cloves, minced<\/li>\n<li>2 fresh jalape\u00f1os, seeded and sliced into rings<\/li>\n<li>1\u00bd tablespoons salt<\/li>\n<li>1 tablespoon ground black pepper<\/li>\n<li>1\u00bd teaspoons garlic powder<\/li>\n<li>1\u00bd teaspoons onion powder<\/li>\n<li>1\u00bd teaspoons paprika<\/li>\n<li>3\u00bd pounds carne ranchera (see Tips) or skirt steak<\/li>\n<li>9 Mexican bulb onions (see Tips)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>For Serving:<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Arroz Rojo (Found in Book)<\/li>\n<li>Frijoles de Edith (Found in Book), warmed, or store-bought refried beans<\/li>\n<li>Edith\u2019s Favorite Guacamole (Found in Book) or store-bought<\/li>\n<li>Warm tortillas<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>In a large bowl or large resealable plastic bag, combine the orange juice, lime juice, onion, cilantro, olive oil, garlic, jalape\u00f1os, salt, black pepper, garlic powder, onion powder, and paprika. Add the meat to the bowl or bag and use your hands to make sure the meat is fully coated in the marinade. Cover the bowl or seal the bag tightly and refrigerate for at least 3 hours.Heat an outdoor grill to medium-high (or heat a grill pan over medium-high heat).<\/p>\n<p>Remove the meat from the marinade, reserving the marinade and place it on the grill (or pan).<\/p>\n<p>Place the Mexican onions alongside the beef. (If you are not grilling, cook the onions in the same pan used for the meat, see Tips.) Cook, basting the meat occasionally with the marinade, until the meat is mostly pink in the center with black char marks on the outside, 4 to 6 minutes on each side for medium.<\/p>\n<p>If you prefer well-done meat, cook it for 1 to 2 minutes more on each side. Transfer the grilled meat to a cutting board, cover with foil, and let rest for at least 5 minutes before slicing. Slice the meat across the grain and arrange it on a large platter. Serve with rice, beans, guacamole, tortillas, and grilled bulb onions!<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/li>\n<li style=\"list-style-type: none;\"><strong>Carne ranchera<\/strong> is known by a few names, including flap meat, flap steak, bavette, and bottom sirloin flap.\n<strong>Mexican bulb onions<\/strong> are like scallions, but larger.\n<strong>If you are cooking on the stovetop<\/strong> and the pan is too crowded, you can cook the bulb onions in the same pan while the meat is resting.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><\/div>\n<p class=\"author-credit\">Excerpted from In Edith\u2019s Kitchen: Recipes from My Mostly Mexican-American Home to Yours. Copyright \u00a9 2025, Edith Galvez. Photography Copyright \u00a9 2025 by Ashleigh Amoroso. Reproduced by permission of Simon Element, an imprint of Simon &amp; Schuster. All rights reserved.\n<\/p>\n<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/fall-2025\/mexican-cuisine-recipes-memories-and-modern-voices\/\" target=\"_blank\" rel=\"noopener\">Back to Food Article<\/a><\/p><\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>View recipe<\/p>\n","protected":false},"author":3,"featured_media":16642,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[209,35],"tags":[],"class_list":["post-16640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-2025-recipe","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/16640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=16640"}],"version-history":[{"count":7,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/16640\/revisions"}],"predecessor-version":[{"id":16806,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/16640\/revisions\/16806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/16642"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=16640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=16640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=16640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}