Pronunciation: [KAHR-nay ah-SAH-dah]
Spanish for "roasted (or broiled) meat," carne asada is a popular Mexican specialty of thin strips of beef marinated in lime juice and other seasonings and quickly grilled. Traditionally tenderloin or New York steak is used, though flank steak or skirt steak are often substituted. Carne asada can be eaten on its own with sides of rice and beans, or cut into smaller pieces and used in other Mexican specialties such as enchiladas, quesadillas or tacos.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.