Steak Asada
Served with yuca fries.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Asada, meaning 'grilled' in Spanish, has roots in the open-fire cooking traditions of Mexican ranching culture. Cattle ranching, introduced by the Spanish, became a significant part of Mexican life, leading to the development of various grilled meat preparations. Yuca, a starchy root vegetable native to South America, predates European contact and has been a staple food for indigenous populations for centuries. Combining steak asada with yuca fries represents a fusion of indigenous and European culinary influences.
Steak asada is deeply ingrained in Mexican social gatherings and celebrations, often prepared during family barbecues (carne asadas) and festive occasions. Yuca, while less common than potatoes in modern Mexican cuisine, retains cultural significance as a traditional staple.
Carne Asada Gatherings
Carne asadas are more than just meals; they are social events centered around grilling and sharing food with family and friends. They are a cornerstone of Mexican social life, fostering community and connection.
Regional Variations
While the basic concept of marinated and grilled steak remains consistent, regional variations exist in the types of cuts used, the specific marinade ingredients, and the accompanying side dishes. Some regions may favor spicier marinades or different types of salsa.
Yuca's Indigenous Roots
Yuca's presence in the dish connects to the pre-Columbian history of Mexico and the culinary traditions of indigenous populations who relied on it as a primary source of carbohydrates.
The dish presents a balance of savory, citrusy, and earthy flavors with a textural contrast between the tender steak and the crispy yuca fries.
The steak asada is typically marinated in a combination of citrus juices (lime, orange), garlic, onions, and various spices like cumin, chili powder, and oregano. This marinade tenderizes the meat and infuses it with a vibrant, tangy flavor. The grilling process imparts a smoky char. Yuca fries, made from the starchy root vegetable, offer a slightly sweet and nutty flavor with a crispy exterior and a fluffy interior. They are often seasoned with salt, pepper, and sometimes paprika or other spices. A side of salsa or guacamole can add further layers of flavor.
Marinating the Steak
Marinate the steak for at least 30 minutes, but preferably several hours or overnight, to allow the flavors to fully penetrate the meat and tenderize it.
Selecting the Right Cut
Skirt steak, flank steak, or arrachera (hanger steak) are popular choices for steak asada due to their flavor and ability to absorb marinades well. Consider the fat content of the steak, as fat contributes to flavor and juiciness during grilling.
Preparing Yuca Fries
Boil the yuca until tender before frying it. This ensures a soft interior. For extra crispy fries, double-fry them: once at a lower temperature to cook through, and then again at a higher temperature to brown.
Grilling Techniques
Use high heat to sear the steak quickly, creating a flavorful crust. Avoid overcooking the steak; aim for medium-rare to medium for optimal tenderness. Let the steak rest for a few minutes after grilling before slicing against the grain.
Explore additional Steak dishes and restaurants
Explore SteakDiscover top dining spots and culinary experiences in Baltimore.
Explore BaltimoreLearn more about the food culture, restaurant scene, and culinary heritage of United States.
Explore United States