Trader Joe's Carne Asada Recipe
This Trader Joe's Carne Asada Recipe transforms Trader Joe's pre-marinated Carne Asada Seasoned Beef into juicy, perfectly charred strips of beef that taste straight from a taqueria. With the marinade already done for you, all it takes is a screaming-hot grill or cast iron pan, a quick rest, and a sharp knife to slice against the grain for incredibly tender, flavorful carne asada. Ready in just 20 minutes from start to finish, it is perfect for street tacos, burrito bowls, quesadillas, and so much more.
Equipment
- Cast iron grill pan or outdoor grill Outdoor gas or charcoal grill also works
- Instant-read meat thermometer For checking internal temperature
- Large cutting board With juice groove preferred for catching resting juices
- Sharp chef's knife or slicing knife Must be sharp for clean cuts against the grain
- Tongs Long grilling tongs recommended
- Small bowl For holding toppings
- Serving platter or large plate
- Aluminum foil For tenting the meat while resting
- Paper towels For oiling grill grates
Ingredients
For the Carne Asada
- 1.5 lbs Trader Joe's Carne Asada Seasoned Beef 680g, beef flap steak, pre-marinated
- 1 tbsp avocado oil or olive oil Optional, for greasing grill grates
For Serving
- 8 small corn tortillas or flour tortillas Street-taco size; use 2 per taco for best results
- 1 cup fresh cilantro About 30g, roughly chopped
- 1 medium white onion Finely diced
- 2 limes Cut into wedges
- 1 cup salsa About 240ml, store-bought or homemade
- 1 large avocado Sliced or mashed
- 1/2 cup cotija cheese or shredded Mexican cheese blend About 60g, crumbled
- 1 cup Mexican crema or sour cream About 240ml, optional
Instructions
- Remove the Trader Joe's Carne Asada from the refrigerator and let it rest on the counter, still in its packaging, for 20 to 30 minutes. While waiting, finely dice the white onion, roughly chop the cilantro, slice the avocado, crumble the cotija cheese, and cut the limes into wedges.
- Preheat an outdoor grill to high heat (450 to 500°F / 230 to 260°C), or place a cast iron grill pan over medium-high heat on the stovetop for 3 to 5 minutes until very hot. Lightly brush the grates or pan surface with avocado oil using a paper towel held in tongs.
- Place the beef on the hot grill or pan in a single layer and cook undisturbed for 4 to 5 minutes on the first side, then flip and cook for another 3 to 5 minutes until the internal temperature reads 130 to 135°F (54 to 57°C) for medium-rare or 140 to 145°F (60 to 63°C) for medium.
- Transfer the cooked carne asada to a cutting board, tent loosely with aluminum foil, and let it rest for 5 full minutes to allow the juices to redistribute throughout the meat.
- Identify the direction of the muscle fibers and slice the carne asada against the grain into thin strips, about 1/4 to 1/2 inch (6 to 12mm) thick, angling your knife slightly on a diagonal. Drizzle any accumulated board juices back over the sliced beef.
- Heat the corn or flour tortillas one at a time in a dry skillet over medium heat for 30 to 45 seconds per side, or wrap them in a damp paper towel and microwave for 30 to 60 seconds. Keep warm in foil or a clean kitchen towel.
- Layer sliced carne asada onto warm tortillas and top with diced white onion, chopped cilantro, salsa, avocado, crumbled cotija cheese, and a drizzle of Mexican crema if desired. Finish each taco with a squeeze of fresh lime juice and serve immediately.
Notes
- Always let the beef come to room temperature for 20 to 30 minutes before cooking. Cold meat sears unevenly and is more likely to end up overcooked on the outside and undercooked inside.
- The grill or grill pan must be screaming hot before the beef goes on. Medium heat will cause the beef to steam rather than sear, and you will miss that essential charred crust.
- Do not move the beef after placing it on the grill. Let it build a crust undisturbed. If it sticks when you try to flip it, it usually means it needs another 30 to 60 seconds.
- Always slice against the grain. This is the single most important technique for tender carne asada. Take a moment to identify the grain direction before cutting.
- Do not skip resting the meat. Five minutes of resting makes a noticeable difference in how juicy the final slices are.
- Taste the beef before adding extra salt. The Trader Joe's marinade is already well-seasoned, so additional salt is usually unnecessary.
- For street-taco style serving, double up the corn tortillas (two per taco) to prevent them from tearing under the weight of the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days, or frozen for up to 3 months. Reheat in a hot skillet for 1 to 2 minutes per side to restore some of the original char.
- This beef works equally well in burrito bowls, quesadillas, nachos, and carne asada fries. Slice and use it anywhere you would use seasoned grilled beef.
- For an indoor cooking tip: a cast iron grill pan held over medium-high heat for a full 5 minutes before cooking will produce results very close to an outdoor grill, including char marks and a proper sear.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 3gProtein: 28gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 480mgPotassium: 390mgSugar: 1gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 15mg
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