Description
Carne Asada is a flavorful Mexican grilled skirt or flank steak marinated in a zesty blend of orange juice, lime juice, garlic, cilantro, and spices. This quick and easy recipe yields tender, juicy beef, perfect for tacos, burritos, or served over rice with fresh accompaniments.
Ingredients
Scale
Marinade
- 4 cloves garlic, minced
- 1/2 cup (125 ml) orange juice
- 1/4 cup (65 ml) lime juice (about 2 limes)
- 1 cup finely chopped coriander/cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (65 ml) olive oil
- 1 jalapeno, fresh, finely minced
- 2 tbsp white vinegar (white wine or cider vinegar)
Main
- Oil for brushing
- 750 g – 1.2 kg (1.5 – 2.5 lb) skirt or flank steak (900 g / 1.8 lb recommended)
- Tortillas, for serving
- Avocado slices, for serving
- Pico de gallo or diced tomato, for serving
- Coriander/cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Marinade: Place all marinade ingredients (garlic, orange juice, lime juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar) into a large ziplock bag. Mix well. Add the skirt or flank steak to the bag and massage the marinade through to coat the beef evenly. Seal the bag and refrigerate for 1 to 8 hours, up to a maximum of 12 hours to avoid mushy texture from over-marinating.
- Bring Steak to Room Temperature: Remove the marinated steak from the refrigerator 20-30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the Grill or Skillet: Brush the BBQ grill or a large skillet with oil and heat on high until it begins to smoke. If using a skillet indoors, ensure good ventilation by turning on a fan.
- Cook the Steak: Place the skirt steak on the hot grill or skillet. Cook for 3 minutes on each side for rare or 4 minutes on each side for medium-rare. For flank steak, cook 4 minutes each side for rare and 5 minutes each side for medium-rare. Avoid cooking beyond medium to prevent toughness.
- Rest the Steak: Remove the cooked steak and transfer it to a plate. Cover loosely with foil and let it rest for 5 minutes to allow juices to redistribute.
- Slice and Serve: Slice the steak thinly against the grain to maximize tenderness. Serve with warm tortillas, avocado slices, pico de gallo or tomato, fresh cilantro leaves, and lime wedges. Ideal for tacos, burritos, or alongside rice.
Notes
- Note 1: Skirt steak is preferred for its flavor and tenderness, but flank steak works as a good alternative.
- Note 2: Always slice against the grain to ensure a tender bite.
- You may marinate the steak for as little as 1 hour if short on time, but 4-8 hours yields best flavor.
- Resting the meat after cooking is crucial to keep it juicy.
