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Carne Asada Recipe

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  • Author: Maxine Dubois
  • Total Time: 1 hour 10 minutes
  • Yield: 3 servings 1x


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


  1. Skirt steak usually comes in a long strip. Cut the steak into 2-3 pieces to allow them to fit better in the pan.
  2. 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.
  3. 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.
  4. 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