The Nicaraguan Carne Asada is a meal that spotlights the flavors of Central America and today I am sharing my recipe for this Nicaraguan classic. In a world where meat and seasoning merge to produce memorable foods, I have learned that the secret to a tasty Carne Asada is a light marinade that lets the beef come through.
The Nicaraguan version of Carne Asada differs somewhat between the South American and Mexican dishes, but the basic concept is a juicy steak which can be grilled to perfection. For this recipe I generally use skirt or flank steak, they are both excellent choices that produce fantastic results. Skirt steak in particular has just the right amount of marbling to enable it to grill without losing its flavor or moisture.
Now for the meat of the issue: the marinade. It is the ideal combination of easy ingredients you likely already have in your kitchen. And you might just use this marinade for more than Carne Asada when you try it out! I use fresh lime juice because it gives the meat something bright and acidic. Additionally you will need finely chopped garlic, ground cumin and dried oregano. All it takes is that! The flavors marry beautifully and all you have to do is whisk them together in a bowl prior to adding your meat.
I suggest marinating your steak for a minimum of 2-3 hours, or overnight in case you want. This will improve the flavors and tenderize the meat for that melt-in-your-mouth sensation. When preparing to grill, heat the barbecue to high heat. And if you lack a grill, no worries! A well seasoned cast iron skillet works just as well. Just ensure it’s smoking hot before adding the steak.
Grilling time will depend upon the thickness of your cut and doneness. For skirt steak, I prefer’em about 5 minutes on each side for medium. Flank steak is leaner and is likely to take much less time to cook; I grill it about three to four minutes a side for medium-rare.
When charred and cooked to your liking, let steak rest for 10 minutes. This step is necessary because it enables the juices to redistribute so each slice is delicious and juicy. Slice your steak against the grain just before serving for extra tenderness. Serve my Nicaraguan Carne Asada with pico de gallo, avocado slices or stuffed into soft tortillas for a quick taco night.
Are you ready to bring a taste of Nicaragua to your table? Let’s enjoy the incredible flavors of Carne Asada together!
Ingredients For the Nicaraguan Carne Asada Recipe
Flank Steak
Orange Juice
Lime Juice
Soy Sauce
Worcestershire Sauce
Vegetable Oil
Minced Garlic Cloves
Ground Cumin
Paprika
Dried Oregano
Salt
Black Pepper
Cooking Instructions For the Nicaraguan Carne Asada Recipe
- Whisk all the marinade ingredients together until well combined. Use a blender or food processor to blend the marinade ingredients until smooth.
- Combine all the marinade ingredients in a resealable plastic bag and shake vigorously. Stir the marinade ingredients together in a bowl until they form a uniform mixture. Use an immersion blender to blend the marinade ingredients until emulsified.
- Lay the flank steak flat in the dish and pour the marinade over it. Stack the flank steak pieces in the bag, alternating layers with the marinade. Massage the marinade into the steak, ensuring it is fully immersed. Flip the steak a couple of times to ensure both sides are coated in the marinade. Use a basting brush to apply the marinade evenly onto the flank steak.
- Shake off any excess marinade from the steak before placing it on the grill. Use a fork or tongs to lift the steak out of the marinade and let it drain briefly. Pat the steak dry with paper towels to remove any excess marinade. Gently scrape the surface of the steak with the back of a knife to remove excess marinade. Place the steak on a wire rack for a few minutes to allow the excess marinade to drip off.
- Place the steak directly on the grill grates and close the lid. Use a grill pan or cast-iron skillet if grilling outdoors is not an option.
- Rotate the steak 90 degrees halfway through cooking each side to create grill marks. Baste the steak with the marinade during grilling to enhance the flavor. Use a meat thermometer to check the internal temperature and ensure doneness.
- Transfer the steak to a cutting board and cover it loosely with foil to keep it warm.Place the steak on a plate and tent it with foil to retain heat during the resting period or allow the steak to rest on a wire rack to prevent it from becoming soggy. Let the steak rest in a warm oven to maintain its temperature while resting. Use a sharp knife to slice the steak thinly, cutting against the natural grain of the meat.
- Serve and Enjoy.
Most Popular Spices For Nicaraguan Cooking
Nicaraguan cooking is known for its flavorful and aromatic dishes, often crafted using a range of spices that enhance the natural ingredients like rice, beans, and plantains. While Nicaraguan cuisine is not as heavily spiced as some other Latin American traditions, it does incorporate key spices that bring depth to the food without overpowering its simplicity. One of the most commonly used spices is cumin. Its earthy, warm flavor is added to dishes like gallo pinto stews, and marinades for meats such as gallo en achiote(chicken in annatto sauce). Cumin enhances the natural richness of the ingredients and pairs well with the region’s staple grains and vegetables.
Annatto (achiote)is another essential spice in Nicaraguan cooking. Annatto seeds are ground into a paste or powder, often mixed with oil, and used to color and flavor dishes. Its mildly sweet and peppery taste is common in marinades, soups, and rice dishes, giving food a vibrant orange hue. Achiote is central to dishes like nacatamales where it provides not only flavor but also the iconic deep red color that makes the dish visually striking.
Garlicis also a fundamental spice used across Nicaraguan dishes. Though technically an aromatic, garlic’s widespread use in marinades, sauces, and stews makes it indispensable in Nicaraguan kitchens. It is often combined with onions, bell peppers, and tomatoes to form the base of many traditional dishes, contributing to the overall depth of flavor. Garlic is particularly prominent in recipes like vigorónand carne asada adding a robust and savory element.
Lastly, oreganoand thymeare commonly used herbs in Nicaraguan cuisine. Oregano brings a slightly bitter, aromatic note that complements meats and stews, while thyme provides a subtle yet distinctive herbal flavor. Both are used in combination with other spices to marinate chicken, pork, and beef, contributing to the complex layers of flavor found in Nicaraguan food.
Together, these spices create the foundational flavors of Nicaraguan cuisine, bringing warmth, depth, and color to the country’s beloved dishes. While the use of spices is generally restrained, their careful application enhances the natural ingredients, making Nicaraguan food both simple and flavorful.
10 Reasons I Love Nicaraguan Food
Nicaraguan food is a unique blend of indigenous traditions, Spanish influence, and a touch of Creole flair. It’s rich in history and flavor, making it a joy to explore. Here are 10 reasons why I love Nicaraguan food:
1. Gallo Pinto – The Staple of Every Meal
Gallo pinto, a simple combination of rice and beans, is served at almost every meal in Nicaragua. Its versatility is impressive; it can be enjoyed for breakfast with eggs and cheese or served as a side dish for lunch or dinner. The subtle flavor of fried beans mixed with perfectly cooked rice makes this dish a comforting and satisfying part of Nicaraguan cuisine.
2. Fresh and Local Ingredients
Nicaraguan cuisine is deeply connected to the country’s agricultural roots. Fresh fruits, vegetables, and meats are widely used, meaning most dishes are made from locally sourced, organic ingredients. This focus on fresh produce brings out the natural flavors of the food.
3. Corn-Based Dishes
Corn is a staple in Nicaraguan food, found in dishes like tortillas, nacatamales, and atol. Whether it’s the thick, handmade tortillas or the masa used in nacatamales, the richness of corn is evident in many traditional meals, providing a hearty base for various dishes.
4. Tasty Street Foods
Nicaraguan street food is diverse and delicious. From quesillo, a tortilla filled with soft cheese, onions, and cream, to vigorón, a mix of yucca, cabbage slaw, and pork rinds, the variety of quick, flavorful snacks is endless. Street food allows you to experience authentic Nicaraguan flavors on the go.
5. Balanced Use of Spices
Nicaraguan cuisine isn’t overly spicy, but it has just the right amount of seasoning. Spices like cumin, garlic, and annatto provide depth and warmth without overwhelming the dish. This balanced approach allows the natural flavors of the ingredients to shine through, making the food flavorful but not too intense.
6. Plantains Everywhere
Plantains are an essential part of Nicaraguan food, served in various forms like tostones (fried green plantains) or tajadas (fried ripe plantains). Their sweetness and starchiness complement savory dishes, adding a unique flavor and texture to meals.
7. Comforting Stews and Soups
Nicaraguan stews and soups, such as sopa de res (beef soup) and mondongo (tripe soup), are hearty and full of flavor. These dishes are often slow-cooked with vegetables and spices, resulting in rich, comforting broths that are perfect for any time of the year.
8. Nacatamales – A Celebration Food
Nacatamales are a Nicaraguan version of tamales, made with corn masa stuffed with pork or chicken, rice, potatoes, and spices, then wrapped in banana leaves and steamed. This dish is traditionally served during special occasions and holidays, making it a beloved comfort food. The combination of textures and flavors is unique, with the banana leaf adding a subtle earthy taste to the masa.
9. Delicious Desserts
Nicaraguan desserts, like tres leches cake and arroz con leche, are indulgent and satisfying. Tres leches cake, in particular, is a crowd favorite, with its sponge cake soaked in three kinds of milk, resulting in a rich, moist treat. The sweetness and creaminess of Nicaraguan desserts make them the perfect end to any meal.
10. A Blend of Cultures
Nicaraguan food is a beautiful mix of indigenous, Spanish, and Creole influences, which creates a rich culinary tapestry. From the indigenous use of corn to the Spanish introduction of rice and pork, the fusion of flavors and techniques makes Nicaraguan cuisine both diverse and uniquely flavorful.
Nicaraguan food is rich, comforting, and deeply connected to the country’s culture and history. Whether it’s the simplicity of gallo pinto or the complexity of nacatamales, each dish tells a story and offers a taste of Nicaragua’s diverse culinary heritage. From fresh, local ingredients to the balanced use of spices, these 10 reasons are just the beginning of why I love Nicaraguan food.
FAQ For the Nicaraguan Carne Asada Recipe
I apologize for the confusion with the formatting. Here’s the revised FAQ with the correct spacing:
Q: What are the essential ingredients in a Nicaraguan Carne Asada recipe?
A: A Nicaraguan Carne Asada recipe typically includes cuts of beef, such as flank or skirt steak, marinated in a blend of spices and citrus juices. The marinade often features ingredients like lime juice, garlic, cumin, and oregano, which tenderise the meat while adding flavour. Additionally, fresh herbs like cilantro may be included to enhance the taste profile. These components come together to create a deliciously seasoned meat that is perfect for grilling and serving in various dishes.
Q: How is the Nicaraguan Carne Asada traditionally prepared?
A: To prepare a Nicaraguan Carne Asada recipe, start by marinating the beef in a mixture of lime juice, garlic, and spices for several hours, or preferably overnight. This allows the flavours to penetrate the meat deeply. After marination, the beef is grilled over high heat until it reaches the desired doneness, typically medium-rare. Once cooked, it is rested briefly before slicing against the grain, ensuring a tender and juicy finish.
Q: What are some traditional side dishes to serve with Nicaraguan Carne Asada?
A: Nicaraguan Carne Asada is often enjoyed with a variety of traditional side dishes that complement its robust flavours. Common accompaniments include rice, beans, and fried plantains, which provide a balanced meal. Additionally, a fresh salad or pico de gallo can add a refreshing contrast to the richness of the meat. Tortillas are also a popular side, allowing diners to create their own tacos with the grilled carne asada.
Q: Can the Nicaraguan Carne Asada recipe be adapted for different cooking methods?
A: Yes, the Nicaraguan Carne Asada recipe can be easily adapted for various cooking methods beyond grilling. If a grill is not available, you can use a stovetop skillet or broiler to achieve similar results. Marinated beef can also be cooked in an oven, allowing for tender and flavourful meat. Each cooking method will impart a slightly different texture, but the marinade ensures that the flavours remain consistent.
Q: Is it possible to make the Nicaraguan Carne Asada recipe in advance?
A: While it’s best to serve Nicaraguan Carne Asada fresh off the grill, some components of the recipe can be prepared in advance. The marinade can be made ahead of time, allowing the beef to soak overnight for enhanced flavour. Additionally, any side dishes, such as rice or beans, can be cooked in advance and reheated when ready to serve. However, it’s advisable to grill the carne asada shortly before serving to ensure optimal tenderness and flavour.
Nicaraguan Carne Asada Recipe
Equipment
- Grill: Used for grilling the flank steak to perfection.
- Large Bowl: Used for mixing the marinade ingredients together.
- Whisk or Blender/Food Processor: Used to combine the marinade ingredients until well blended.
- Resealable Plastic Bag or Shallow Dish: Used for marinating the flank steak.
- Basting Brush: Used for applying the marinade onto the flank steak.
- Fork or Tongs: Used for removing the steak from the marinade and allowing excess marinade to drip off.
- Paper Towels: Used for patting the steak dry before grilling.
- Grill Pan or Cast-Iron Skillet: Alternatives for grilling the steak indoors.
- Meat Thermometer: Used to check the internal temperature of the steak for desired doneness.
- Cutting Board: Used for resting the cooked steak and slicing it.
- Foil: Used for tenting the steak during the resting period.
- Wire Rack: Used for resting the steak to prevent sogginess.
- Sharp Knife: Used for slicing the cooked flank steak thinly against the grain.
Ingredients
- 3 pounds flank steak
- 1 cup orange juice
- 1/2 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup vegetable oil
- 4 garlic cloves minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
In a large bowl, combine the orange juice, lime juice, soy sauce, Worcestershire sauce, vegetable oil, minced garlic, ground cumin, paprika, dried oregano, salt, and black pepper. Mix well to create the marinade.
- Whisk all the marinade ingredients together until well combined.
- Use a blender or food processor to blend the marinade ingredients until smooth.
- Combine all the marinade ingredients in a resealable plastic bag and shake vigorously.
- Stir the marinade ingredients together in a bowl until they form a uniform mixture.
- Use an immersion blender to blend the marinade ingredients until emulsified.
Place the flank steak in a large, shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Marinate in the refrigerator for at least 4 hours or overnight for the best flavor.
- Lay the flank steak flat in the dish and pour the marinade over it.
- Stack the flank steak pieces in the bag, alternating layers with the marinade.
- Massage the marinade into the steak, ensuring it is fully immersed.
- Flip the steak a couple of times to ensure both sides are coated in the marinade.
- Use a basting brush to apply the marinade evenly onto the flank steak.
Preheat the grill to medium-high heat. Remove the flank steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
- Shake off any excess marinade from the steak before placing it on the grill.
- Use a fork or tongs to lift the steak out of the marinade and let it drain briefly.
- Pat the steak dry with paper towels to remove any excess marinade.
- Gently scrape the surface of the steak with the back of a knife to remove excess marinade.
- Place the steak on a wire rack for a few minutes to allow the excess marinade to drip off.
Grill the flank steak for about 6-8 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of around 135°F (57°C).
- Place the steak directly on the grill grates and close the lid.
- Use a grill pan or cast-iron skillet if grilling outdoors is not an option.
- Rotate the steak 90 degrees halfway through cooking each side to create grill marks.
- Baste the steak with the marinade during grilling to enhance the flavor.
- Use a meat thermometer to check the internal temperature and ensure doneness.
Once cooked to your liking, remove the flank steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute and results in a more tender and flavorful steak. Slice the steak thinly against the grain and serve.
- Transfer the steak to a cutting board and cover it loosely with foil to keep it warm.
- Place the steak on a plate and tent it with foil to retain heat during the resting period.
- Allow the steak to rest on a wire rack to prevent it from becoming soggy.
- Let the steak rest in a warm oven to maintain its temperature while resting.
- Use a sharp knife to slice the steak thinly, cutting against the natural grain of the meat.
1 comment
The Nicaragua Carne Asada Recipe was a hit at my barbecue. It was easy to prepare, and everyone at the table enjoyed it