Tex-Mex
Carne Asada
Citrus-garlic marinated skirt steak seared over very high heat, rested, and sliced thinly across the grain for smoky, juicy carne asada.
Inspired by Mexican-style grilled carne asada
Prep
20 min + marinating
Cook
12 min
Serves
6 servings
Difficulty
Medium
Cooking Tools
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Missing 11 ingredients
- • 2 pounds outside skirt steak or flank steak
- • 1/3 cup fresh orange juice
- • 1/4 cup fresh lime juice
- • 3 tablespoons neutral oil
- • 4 garlic cloves, finely grated
- • 1 jalapeño, seeded and finely chopped
- • 1/2 cup chopped fresh cilantro
- • 1 teaspoon ground cumin
- • 1 teaspoon dried Mexican oregano
- • 1 1/2 teaspoons kosher salt
- • 1/2 teaspoon black pepper
View ingredient-by-ingredient match
- 2 pounds outside skirt steak or flank steakMissing
- 1/3 cup fresh orange juiceMissing
- 1/4 cup fresh lime juiceMissing
- 3 tablespoons neutral oilMissing
- 4 garlic cloves, finely gratedMissing
- 1 jalapeño, seeded and finely choppedMissing
- 1/2 cup chopped fresh cilantroMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon dried Mexican oreganoMissing
- 1 1/2 teaspoons kosher saltMissing
- 1/2 teaspoon black pepperMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Carne asada is about the meat: a short, balanced citrus marinade seasons the surface, high heat creates char, and resting protects the juices. Skirt steak has a very visible grain; slicing parallel to it creates long chewy fibers, so rotate the rested meat and cut decisively across those lines.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked steak within 2 hours and use within 3 days. Store it with its juices and reheat briefly in a very hot skillet to 165°F, or serve chilled in a salad; prolonged reheating toughens the thin slices.
Make-ahead tips
Mix the marinade and trim the steak a day ahead, but combine them only 2 to 6 hours before cooking. Chopped garnishes and side dishes can be prepared in advance while the steak remains refrigerated.
What to serve with it
- - Warm corn tortillas
- - Charred scallions and peppers
- - Cilantro rice and black beans
Equipment needed
- - Outdoor grill or large cast-iron skillet
- - Instant-read thermometer
- - Sharp slicing knife and nonreactive dish
Difficulty explained
The marinade is easy, but thin steak moves quickly from browned to overcooked. Strong heat, temperature checks, resting, and correct cross-grain slicing matter.
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Nutrition facts
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Alternatives
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Sirloin steak
Use the same weight of sirloin sliced thinly across the grain.
Lemon juice
Use lemon juice in the same amount when lime is unavailable.
Flat-leaf parsley
Use the same volume of chopped flat-leaf parsley if cilantro is disliked.
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Pitfalls to Watch Out For
- Marinating thin steak overnight lets citrus damage the surface texture; keep the window between 2 and 6 hours.
- Wet marinade solids burn before the beef browns, so let excess drip off and lightly blot the surface before high heat.
- Slicing with the grain makes even properly cooked skirt steak chewy; identify the fibers before cooking and cut across them after resting.
Nutrition Context
- Skirt and flank steak provide protein, iron, and vitamin B12; trimming heavy exterior fat moderates saturated fat.
- The meat itself is low in carbohydrate, while tortillas, rice, beans, cheese, and sauces determine the nutrition of the complete plate.
FAQ
Which cut is best for carne asada?
Outside skirt steak has strong beef flavor and char-friendly thinness. Flank steak is a dependable, slightly leaner alternative.
How long should I marinate the steak?
Two to six hours gives useful seasoning without letting the citrus soften the surface excessively. Avoid an overnight marinade.
Can I cook carne asada without a grill?
Yes. Use a very hot cast-iron skillet, cook in pieces that fit without crowding, and ventilate the kitchen well.
Why is my carne asada chewy?
It may be overcooked or sliced with the grain. Rest the meat, locate the long fibers, and cut thinly across them.
Can I reuse the marinade as sauce?
Not directly. It contacted raw beef and must be discarded; make a separate clean batch if you want a finishing sauce.
What sides pair best with this dish?
Warm tortillas, charred scallions, black beans, cilantro rice, or a crisp salad all complement the smoky beef without turning the recipe itself into tacos.