Carne Asada Recipe

A platter with carne asada, sliced into long pieces against the grain with a lime wedge on the side. A fork, cilantro, tortillas, lime wedges, and sliced jalapeno on the side.

Try this Carne Asada recipe at your next cookout and watch it disappear! Tender, juicy carne asada is so easy to make, thanks to a long marinating time.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 10

Marinate Time 2

Total Time 2 20

Servings servings

Calories 266kcal

Author John Kanell

Ingredients

½ cup fresh cilantro finely chopped (15g)
¼ cup olive oil (60mL)
¼ cup orange juice (60mL)
2 tablespoons lime juice
1½ teaspoons ancho chili powder
1 teaspoon salt
1 teaspoon ground cumin
¼ teaspoon ground black pepper
4 cloves garlic minced
1 jalapeno seeded and minced
1½ pounds skirt steak trimmed of excess fat (675g)

Instructions

To make the marinade, whisk together all of the ingredients, except for the steak, in a medium bowl. Pour into a large baking dish or large freezer bag. Add the steak and turn or shake to coat well. Cover and refrigerate for at least 2 hours or up to 8 hours, turning the steak occasionally.
When ready to cook, remove the steak and discard the marinade. Let it sit at room temperature while the grill heats up.
Preheat the grill to high heat (450°F-500°F).
Grill the steak for 4 to 6 minutes on each side for medium-rare (125°F-130°F) or until your desired doneness. Remove the steak and let it rest for 5 minutes before cutting it. Thinly slice the steak against the grain to serve.

Notes

Let the meat sit at room temperature before grilling. This allows the meat to lose the chill of the refrigerator, which promotes even cooking. You can set it out while you preheat the grill, or roughly 20 to 30 minutes.
Preheat the grill. One secret to excellent carne asada is a screaming hot grill. This gives the meat that beautiful charred exterior and tender interior. Give your grill ample time to heat up the grates and inside of the grill before adding the steak.
Let the meat rest. The resting time is important for the meat to finish cooking. Resting also allows the juices to redistribute. If you slice into the meat immediately, all the juices will run out, and your steak will be dry.

Nutrition

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