Trader Joe’s Carne Asada, Autentica


Trader Joe’s Carne Asada has a strong soy cilantro lime flavor that sears the flavor into the meat when you cook it properly. Put it on a super hot grill or pan if you want the best crust. Or you can put it under the broiler in the oven for an easier method. The meat in Trader Joe’s carne asada is really juicy and moist if you don’t overcook it. It’s beef sirloin and not the most tender cut in the world, but that’s where the marinade works it’s magic. This is a solid meal with zero preparation needed other than maybe leaving it at room temperature for 45 minutes or so before you cook it. And at a price of $9.99/lb, it’s not a bad deal! …..…….

  • Thinly sliced beef sirloin
  • Net Weight: Around 1.5/lbs usually
  • Citrusy/soy/cilantro tasting marinade

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are our own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.


How to Cook Trader Joe’s Carne Asada


Because of the cut of meat used in carne asada, I prefer to make it in a super hot cast iron pan on the stove. That way you can get a really flavorful charred crust, and then transfer it to oven. This is all assuming you won’t be smoking it or other more complicated BBQ methods. You can also just toss this on the grill at a high heat and then transfer to the non flame side to finish cooking. The oven works perfectly fine too, you just will have a hard time getting any type of crust. What is everyone’s favorite way to make this carne asada? Does it depend on the time of year? I’d love to hear interesting recipes or other sauces and condiments you pair this with. I always have avocados, limes and maybe a tortilla or two around when this gets cooked!…..

Price: $9.99/lb



Other posts and links you might like…
Trader Joe’s pollo asado review

Trader Joe’s website recipe

One thought on “Trader Joe’s Carne Asada, Autentica

  1. I bought this stuff and cooked it on a kamado style ceramic charcoal grill at 550 degrees. 3 minutes per side. It varied in doneness from medium to medium well. I sliced it thin across the grain. I was very disappointed with how tough it was! It was barely edible. Next time I’m buying NY or rib eye steak and marinating it myself.

Leave a Reply

Your email address will not be published.