This Carne Asada Recipe is made with skirt steak, olive oil, soy sauce, apple cider vinegar, jalapeños, onion, and limes.
- 1 ½ - 2 pounds skirt steak or flank steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 jalapeno diced
- 1/2 red onion
- Juice of 1 lime
- Juice of 1 orange
- 1 tablespoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 bunch cilantro
- 1 teaspoon pepper
- 1 teaspoon salt
- Skirt steak usually comes in a long strip. Cut the steak into 2-3 pieces to allow them to fit better in the pan.
- Add the olive oil, soy sauce, apple cider vinegar, jalapeno, red onion, lime juice, orange juice, garlic, cumin, onion powder, oregano, cilantro and salt and pepper in a mixing bowl and stir well. Add the skirt steak and mix with your hand. Refrigerate and marinate for 2-4 hours. The longer the better – you can even do overnight! Alternatively, you can use a large Ziplock bag.
- Before searing the steak, dry it with paper towel – keep the marinade. Heat a large cast iron over high heat for 3 minutes. Once hot, add a bit of pan or olive oil. Add the steak and press down firmly on the surface. Sear for 2 minutes on each side. Reduce heat and add ½ cup of the marinade and cook for 2-4 minutes longer. For medium-rare, the internal temperature should be 135°F, and for medium, it should be 145°F. Work in two batches if needed.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. Slice them into 1/2 inch slices. Transfer to a serving place.
- Use flank or skirt steak: These cuts of beef are commonly used for carne asada because they are flavorful and tender. Other cuts can also be used, but may not be as tender.
- Marinate the meat: Marinating the meat for at least a few hours, or even overnight, will help to tenderize it and infuse it with flavor. Don't skip this step!
- Grill over high heat: Carne asada is traditionally cooked over high heat to get a nice char and crust on the outside while keeping the inside tender and juicy. Make sure your grill is hot before adding the meat.
- Let the meat rest: After grilling, let the meat rest for a few minutes before slicing it against the grain. This allows the juices to redistribute and keeps the meat juicy.
- Serve with fresh toppings: Traditional toppings for carne asada include chopped onions, cilantro, and lime wedges. Adding fresh toppings will brighten up the dish and add a burst of flavor.
- Don't overcook the meat: Carne asada is best served medium-rare to medium. Overcooking it can make the meat tough and dry.
- Slice against the grain: To ensure the meat is tender, slice it against the grain. This means cutting perpendicular to the lines of muscle fiber in the meat.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican