Description
This authentic Carne Asada recipe features tender skirt steak marinated in a zesty blend of citrus juices, jalapeño, garlic, and fresh cilantro, then grilled to juicy perfection. Perfect for a flavorful and easy-to-make main dish that brings a taste of traditional Mexican grilling right to your table.
Ingredients
Marinade and Steak
- 2 pounds skirt steak (trimmed of excess fat)
- 1 jalapeño (seeded and minced)
- 4 cloves garlic (minced)
- 1/2 cup fresh cilantro leaves (chopped)
- Juice of 1 orange
- Juice of 1 lime
- Juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Marinade: In a large glass baking dish, whisk together all the marinade ingredients including minced jalapeño, garlic, chopped cilantro, citrus juices (orange, lime, lemon), apple cider vinegar, olive oil, ground cumin, kosher salt, and black pepper until well combined.
- Marinate the Steak: Add the skirt steak in a single layer to the baking dish. Turn the meat to coat thoroughly with the marinade. Cover the dish and refrigerate for at least 1 hour and up to 8 hours. This ensures the flavors penetrate while preventing the meat from becoming overly broken down.
- Preheat the Grill: When ready to cook, preheat an outdoor grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Steak: Place the marinated skirt steak on the grill. Cook for 7 to 10 minutes on each side, turning once, until the steak reaches medium-rare to medium doneness based on your preference.
- Rest the Steak: Remove the steak from the grill and transfer it to a cutting board. Let it rest for 5 minutes to allow juices to redistribute, maintaining its juiciness and tenderness.
- Slice and Serve: Slice the steak thinly across the grain to maximize tenderness. Serve immediately as the centerpiece of your meal or use in tacos, burritos, or salads.
Notes
- Trim excess fat from the skirt steak to prevent flare-ups on the grill and for better texture.
- Marinating the steak longer than 8 hours can cause the meat to become mushy due to the citrus juices breaking down the proteins excessively.
- Letting the steak rest after grilling is crucial for juicy results.
- Serve with warm tortillas, salsa, and guacamole for a classic Carne Asada meal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
