Grill & BBQ
Carne Asada
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Lime and cumin season the rump steaks in this Mexican-inspired carne asada. After a short marinade, sear the beef, finish it over indirect heat and slice across the grain.
Timing
- Preparation: 25 min.
- Marinating in the refrigerator: 20 minutes.
- Cooking: 20 min.
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 285 kcal
- Protein
- ≈ 44.3 g
- Carbohydrates
- ≈ 0.2 g
- Fat
- ≈ 11.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
raw beef rump. Two tablespoons of oil: 30 ml × 0.91 g/ml; all the oil is prepared. Two limes: a total of 50 g of juice according to the existing piece model. Unmeasured marinade residues and frying losses can change the result.
Quantity assumptions and ingredient mapping
- 800 g beef rump steak · ≈ 800 g · Assumed quantity / reference product
- 2 tbsp oil · ≈ 27.3 g · Assumed quantity / reference product
- 2 limes · ≈ 50 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 800 g beef rump steak
- 2 tbsp oil
- 2 limes
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
Instructions
- Rub the steaks with oil, lime juice and spices; marinate refrigerated for 20 minutes.
- Preheat the grate thoroughly and sear the meat on both sides.
- Bring to at least 63 °C in the indirect zone, then rest for three minutes.
- Slice across the grain and serve with tortillas.
Tips
- Equipment: Charcoal barbecue
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: A short marinade is enough; too much acid over a long time changes the surface.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
