Chuck Roast Carne Asada with Cebollitas

Chuck Roast Carne Asada with Cebollitas is thinly sliced meat grilled on a charcoal grill for a smoky, complex, and amazing flavor.

Chuck Roast Carne Asada with Cebollitas #carneasada #chuckroastcarneasada

Chuck Roast Carne Asada with Cebollitas

When the weather is nice, if you ask anyone in my family what we should have to eat for a birthday or special event it is a guarantee the answer will be carne asada. When we say carne asada, we literally mean the direct translation of the term, and that is grilled meat. To us, that is delicious meat grilled to perfection on the charcoal grill. There’s no marinating or special spices, it’s all about the cut of meat and the method of cooking.

Our preference is thinly cuts of beef with a nice marbleization, my dad even has a special meat slicer that he uses to thinly cut the meat himself.

We also prefer a hot charcoal grill, although you can certainly use this recipe on a gas grill. However, when grilled with charcoal, the meat takes on a smoky, complex flavor and also ends up juicy and amazingly delicious.

A great compliment to carne asada are grilled cebollitas. Cebollitas are Mexican spring onions, and it is very typical to serve them with carne asada in Mexico.

As you will see today’s carne asada recipe is very simple, but the results truly are incredible and it is also Whole30 compatible.

What type of meat is best for carne asada?

As the title says, our focus today is on chuck roast (usually referred to as diezmillo at Mexican grocery stores). We have great luck finding large cuts of chuck roast at our local Sam’s Club, that we then slice at home (which I will detail later). However, the following cuts of meat will also work:

  • Flanken-style ribs
  • Rib-eye
  • Arrachera (Mexican skirt steak)

The key is to buy meat that has a nice marbling and is thinly cut. You can either buy thinly cut chuck roast (or one of the other options), ask your butcher to cut the meat
into 1/4” to 1/2” thick steak, or cut it yourself.

How to Thinly Cut Chuck Roast for Carne Asada

To slice it yourself, place the thick cuts of meat in the freezer for 2 hours before grilling. This makes it easier to slice.

Using a very sharp knife, slice 1/4” to 1/2” thick steaks, going with the grain.

You can also purchase a deli meat slicer, like the one shown here, which makes the process super simple. My dad owns one and it is super easy to use, you just have to handle it with care.

Preparing the Charcoal

There are multiple ways of starting the coal. From fire starters, to lighter fluid to quick light match coal. If you are still learning how to use a charcoal grill, a charcoal chimney is the way to go.

Click here for a video detailing how to use a charcoal chimney to start the grill.

Chuck Roast Carne Asada with Cebollitas #carneasada #chuckroastcarneasada

How to Grill Chuck Roast Carne Asada

Once you have your thinly cut meat, let it rest for about 20 minutes. Steaks at room temperature will cook more evenly than frozen or cold steaks.

Prepare your charcoal grill or gas grill so it is on high, direct heat. A very hot grill is the key to getting your meat to form a dark-brown crust and seal the juices.

When your meat and the grill are ready, liberally sprinkle kosher salt on both sides of each steak. Place on the hot grill immediately after salting. Only salt the meat right before grilling, salting it too early will cause it to lose too much moisture, therefore drying it out.

Cook on direct heat on the grill to your desired doneness.

Serve your carne asada with a side of pico de gallo, guacamole and some grilled cebollitas.

 Cooking the Cebollitas

To cook the cebollitas, place the onions on the meat after flipping once to get some of the meat juices on the onions.

Then, place the onions on the grill and turn periodically until roasted on all sides.

Serve onions with a squeeze of lime juice and a sprinkle of salt.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

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Chuck Roast Carne Asada with Cebollitas #carneasada #chuckroastcarneasada

Chuck Roast Carne Asada with Cebollitas

Chuck Roast Carne Asada with Cebollitas is thinly sliced meat grilled on a charcoal grill for a smoky, complex, amazing flavor.
Course Main Course
Cuisine Mexican
Servings 8
Author Gemma from Everyday Latina

Ingredients

  • 5-6 lbs thinly cut chuck roast (see notes for other options)
  • 1-2 lbs Mexican spring onions
  • Kosher salt

Instructions

  • You can buy thinly cut chuck roast or ask your butcher to cut it into 1/4” to 1/2” thick steaks.
  • To slice it yourself, place the thick cuts of meat in the freezer for 2 hours before grilling. This makes it easier to slice.
  • Using a very sharp knife or meat slicer, slice 1/4” to 1/2” thick steaks, going with the grain.
  • Once you have your thinly cut meat, let it rest for about 20 minutes.
  • Prepare your charcoal grill or gas grill so it is on high, direct heat. A very hot grill is the key to getting your meat to form a dark-brown crust and seal the juices.
  • Place on the hot grill immediately after salting. Only salt the meat right before grilling, salting it too early will cause it to lose too much moisture, therefore drying it out.
  • Cook on direct heat on the grill to your desired doneness.
  • Serve your carne asada with a side of pico de gallo, guacamole and some grilled cebollitas.

Cooking the Cebollitas (spring onions)

  • Place the onions on the meat after flipping once to get some of the meat juices on the onions.
  • Then, place the onions on the grill and turn periodically until roasted on all sides.
  • Serve onions with a squeeze of lime juice and a sprinkle of salt.

Notes

The following cuts of meat will also work:
  • Flanken-style ribs
  • Rib-eye
  • Arrachera (Mexican skirt steak)

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