skirt steak carne asada recipe

Written ByJenny Smyth Posted on
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The Best skirt steak carne asada recipe

I’ve always been a fan of skirt steak carne asada, and I’m not alone in my family. My kids love it when I make it for dinner, and my husband requests it often for special occasions.

This recipe is a staple in our household, and I’m excited to share it with you. Carne asada, which translates to ‘grilled meat’ in Spanish, is a popular dish that originated in Mexico and has since spread to other parts of Latin America.

The technique of marinating the meat in lime juice and then grilling it to perfection is what sets this dish apart from other steak recipes. When done correctly, the result is a tender and flavorful cut of meat that’s full of character.

I’ve experimented with various marinades over the years, but this one remains my favorite because of its simplicity and effectiveness in bringing out the natural flavors of the steak.

Skirt Steak Carne Asada

4.7 from 1992 votes

A classic Mexican grilled skirt steak marinated in citrus and spices. This carne asada is tender, juicy, and perfect for tacos or as a main dish.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins (plus 2 hours marinating)
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Marinade

1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper

For the Steak

1 1/2 pounds skirt steak, trimmed of excess fat
Corn or flour tortillas for serving
Optional toppings: diced onion, chopped cilantro, salsa, avocado, lime wedges

👨‍🍳Directions

1In a medium bowl, whisk together orange juice, lime juice, minced garlic, chopped cilantro, olive oil, cumin, chili powder, salt, and pepper.
2Place the skirt steak in a large resealable plastic bag or shallow dish, pour the marinade over the steak, and seal or cover.
3Refrigerate for at least 2 hours, turning occasionally to ensure even coating.
4Preheat your grill to high heat, about 450-500°F.
5Remove the steak from the marinade and let any excess drip off; discard the remaining marinade.
6Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F and has nice char marks.
7Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes.
8This allows the juices to redistribute, keeping the meat tender.
9Slice the steak thinly against the grain into strips.
10Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side.
11Serve the sliced carne asada on the tortillas with your choice of diced onion, chopped cilantro, salsa, avocado, and a squeeze of lime.

🔧Equipment

Large resealable plastic bag or shallow dish
Grill or grill pan
Tongs
Cutting board
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 650mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 35g

📝Notes

For extra flavor, add a pinch of dried oregano or a splash of beer to the marinade. Skirt steak can be tough if overcooked, so aim for medium-rare to medium. Always slice against the grain for the most tender bites.

Leftover skirt steak carne asada stores well in an airtight container in the fridge for up to three days. To reheat I slice the steak thinly and warm it quickly in a hot skillet with a splash of water or broth to keep it moist.

You can also use the leftovers in quesadillas salads or breakfast tacos the next day. This recipe is always a good idea for any occasion because it is simple to make yet feels special enough for family gatherings.

I love how versatile it is you can serve it with rice beans and salsa for a full meal or just pile it on tortillas with fresh toppings. My family looks forward to carne asada nights and I hope yours will too.

❓ Frequently Asked Questions About Skirt Steak Carne Asada

1. What is the best cut of beef for carne asada?

Skirt steak is the top choice because it has great beef flavor and a loose grain that soaks up marinades well. Flank steak also works but it is leaner and can be tougher if overcooked. I always go for skirt steak when I want that authentic texture and taste.

2. How long should I marinate skirt steak for carne asada?

You want at least two hours in the fridge but overnight is even better for deeper flavor. The acid in the lime juice starts breaking down the meat fibers so too long like over 24 hours can make it mushy. I usually aim for four to six hours for the best balance.

3. Do I need to tenderize skirt steak before cooking?

Skirt steak is naturally tender if you slice it against the grain after cooking so no need to pound it. The marinade does the work of adding moisture and flavor. Just make sure to pat the steak dry before grilling so you get a good sear.

4. What temperature should I cook skirt steak to?

Medium rare at 130 to 135 degrees Fahrenheit is ideal for skirt steak. Since it is thin it cooks fast so keep an eye on it with a meat thermometer. Overcooking makes it tough and dry so pull it off the heat a few degrees early and let it rest.

5. Can I make carne asada without a grill?

Yes you can use a cast iron skillet or a broiler to get a similar char. Heat the pan on high until it smokes then cook the steak in batches so you do not crowd the pan. The key is high heat to get that crusty exterior while keeping the inside pink.

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