Carne Asada, a beloved staple in Mexican cuisine, is a grilled beef dish known for its vibrant flavors and succulent texture. Derived from the Spanish term for “grilled meat,” Carne Asada embodies the essence of a perfect backyard barbecue. The main appeal of this dish lies in its simplicity and the tantalizing marinade that infuses the steak with a symphony of citrusy, spicy, and earthy notes.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients

For this recipe, you will need 2 pounds of skirt steak, trimmed of excess fat, and 1 jalapeño, seeded and minced. Additionally, you’ll require 4 cloves of garlic, minced, and 1/2 cup of fresh cilantro leaves, chopped. For the marinade, use the juice of 1 orange, 1 lime, and 1 lemon. You’ll also need 2 tablespoons of apple cider vinegar, 1/3 cup of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.

Selecting quality ingredients is crucial for Carne Asada. Opt for fresh, organic produce whenever possible. The skirt steak should be well-marbled and trimmed of excess fat to ensure even cooking. Fresh citrus fruits are essential for the marinade, as their juices provide the acidity needed to tenderize the meat and add a burst of flavor.

Preparation Steps

Begin by creating the marinade. In a large glass baking dish, combine the minced jalapeño, garlic, cilantro, and the juices of the orange, lime, and lemon. Add the apple cider vinegar, olive oil, ground cumin, kosher salt, and freshly ground black pepper. Whisk the ingredients together until well combined.

For the best results, marinate the steak in this mixture. Lay the skirt steak in the dish, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 1 hour and up to 8 hours. Marinating beyond this time can cause the meat to become too tender and lose its texture.

Cooking Instructions

When you’re ready to cook, preheat your outdoor grill to medium-high heat. Preparing the grill properly is key to achieving those perfect grill marks and ensuring the steak cooks evenly. Brush the grill grates with oil to prevent sticking.

Grill the steaks for 7 to 10 minutes on each side, flipping them once to achieve medium-rare doneness. This grilling time can vary based on the thickness of the steak and the heat of your grill. To achieve those coveted grill marks, resist the urge to move the steak too frequently. Once cooked, remove the steaks from the grill and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is flavorful and moist.

Serving Suggestions

To serve Carne Asada, slice the steak thinly against the grain. This method ensures the meat remains tender and easy to chew. Presentation is key; arrange the slices on a platter and garnish with fresh cilantro leaves or lime wedges for a pop of color and extra flavor.

Consider adding a variety of garnishes to enhance the dish. Chopped onions, fresh pico de gallo, or a sprinkle of queso fresco can add both visual appeal and additional layers of flavor.

Recipe Tips & Frequently Asked Questions

Choosing the Right Cut of Steak: Skirt steak is preferred for its rich flavor, but flank steak is a good alternative if unavailable.
Adjusting the Marinade for Different Heat Levels: Increase or decrease the jalapeño and garlic to suit your spice tolerance.
Troubleshooting Common Grilling Issues: If your steak is cooking too quickly, move it to a cooler part of the grill. For flare-ups, keep a spray bottle of water handy.
How Long Should I Marinate the Steak?: Marinate for at least 1 hour but not more than 8 hours to avoid overly tender meat.
Can I Use a Different Cut of Beef?: Flank steak or even ribeye can be used, though cooking times may vary.
What’s the Best Way to Store Leftovers?: Store in an airtight container in the refrigerator for up to 3 days.
Tips for Reheating Without Losing Flavor: Reheat gently in a skillet over medium-low heat, adding a splash of the reserved marinade to keep it moist.

What to Serve With This Recipe

Carne Asada pairs beautifully with traditional sides like rice, beans, and warm tortillas. Fresh salsas, guacamole, and pico de gallo add vibrant flavors and textures that complement the grilled steak. For beverages, consider serving classic margaritas, cold Mexican beer, or refreshing agua frescas to complete the meal.

This Carne Asada recipe is a delightful blend of simplicity and bold flavors, making it a perfect dish for any occasion. Whether served at a casual family gathering or a festive celebration, it is sure to be a crowd-pleaser.

Ingredients:

2 pounds skirt steak, trimmed of excess fat (see recipe note #2)

Carne Asada Marinade:

1 jalapeño, seeded and minced
4 cloves garlic, minced
1/2 cup fresh cilantro leaves, chopped
Juice of 1 orange
Juice of 1 lime
Juice of 1 lemon
2 tablespoons apple cider vinegar
1/3 cup olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions:

In a large glass baking dish, whisk together the Carne Asada marinade ingredients (jalapeño through black pepper) until combined.
Add the skirt steak in a single layer, turning to coat with the marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat.
When ready to grill, preheat an outdoor grill to medium-high heat.
Grill steaks for 7 to 10 minutes per side, turning once for medium-rare.
Remove steaks from the grill and allow them to rest for 5 minutes.
Slice thinly across the grain and serve.