Marinated skirt steak is grilled to perfection for this mouth-watering Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.
There’s nothing that I love more than a deliciously, juicy grilled steak that’s packed with bold Latin flavors. I’m not a big beef eater in general, but I am definitely a sucker for some steak. There’s just something about Latin style carne asada that I can’t resist! Authentic Carne Asada is all about the marinade. You take a great piece of steak, marinate it with some delicious flavors, and then head out to the grill for a flavorful piece of beef you can eat plain, on a taco, burrito, or anything else you can think of. It’s so good that sometimes I just eat it with a side of grilled peppers and onions, and a good slather of guac. YUM!
What’s the best cut of beef to use for Carne Asada?
The best kind of meat to use for Carne Asada is skirt steak. Flank steak also works well, but I like the extra fat in a skirt steak, it helps keep the meat super juicy and tender. In countries like Colombia, thin cut beef steaks are used in place of skirt or flank steak. This marinade is full of flavor, and it works just as well for chicken if you have prefer!
What should I serve with Carne Asada?
- Homemade Vegan Flour Tortillas
- Pico De Gallo
- Tomatillo Salsa Verde
- Mexican Street Corn Salad
- Arroz Verde
- Authentic Tres Leches
What if I don’t have a grill? Can I make Carne Asada on the stove top?
Absolutely, you can make this recipe without a grill, as long as you have a cast iron skillet or griddle. Heat the pan up for 5 minutes on medium-high heat, and proceed with cooking the steak. I love cast iron cooking, because the heat is very evenly distributed and you get an awesome sear on the meat. This is exactly what you want when you’re cooking steak!
Tips and Tricks for Success
- Always cut skirt steak or other tough cuts like flank steak or London Broil against the grain. This makes it easier to eat, and keeps it tender.
- The written recipe calls for marinating in a non-reactive dish. You can also marinate in a large plastic zipper bag. Just make sure the meat is covered.
- Not a cilantro fan? Simply leave it out. Other herbs just won’t work in this recipe.
- When using an outdoor gas grill, preheat it to high heat, somewhere around 500 degrees, before you start grilling.
- Cooking time is an estimate and depends on the thickness of your meat. Always use a meat thermometer for accuracy.
Authentic Carne Asada (Grilled Steak)
- 1/4 cup lime juice
- 2 tbsp white vinegar
- 1/4 cup avocado or vegetable oil
- 1/2 of a white onion, peeled about 1/2 cup
- 8 whole garlic cloves. peeled
- 1/4 cup fresh cilantro
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 2 lbs skirt steak or flank steak
Place all the marinade ingredients into a blender (everything except the steak). Blend until the onion, garlic and cilantro are chopped finely.
Put the steak into a non-reactive dish or plastic bag. Pour all the marinade over the steaks, and turn them to coat thoroughly. Marinate for a minimum of 3-4 hours.
Preheat an outdoor grill or cast iron grilled to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side, or until it reaches your desired doneness.*
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
*The cook time all depends on the thickness of the meat, so make sure to use a meat thermometer for accuracy.