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Carne Asada
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Indulge in juicy grilled carne asada: marinated and sliced skirt or flank steak, served with warm tortillas, fresh avocados, and zesty pico de gallo.
Ingredients:
  • Steak:
  • 1 1/2 to 2 pounds flank or skirt steak
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Marinade:
  • 1/3 cup extra virgin olive oil
  • 1/4 cup soy sauce
  • 2 limes, juiced (about 2 Tbsp)
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin seed (if have whole, toast and then grind)
  • 4 garlic cloves, minced (4 teaspoons)
  • 1 jalapeño chile pepper, seeded and minced
  • 1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup
  • Fixings (optional):
  • Chopped avocado
  • Lime wedges
  • Corn or flour tortillas
  • Thinly sliced radishes
  • Thinly sliced lettuce
  • Pico de gallo salsa
Instructions:
  • Prepare the marinade by whisking together olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large bowl. Add minced garlic, jalapeño, and cilantro. Place the steak in the marinade, ensuring it is coated evenly. Cover with plastic wrap and refrigerate for 1 to 4 hours (or at least 3 hours for flank steak).
  • Preheat the grill: Get the grill ready by heating it with high direct heat. Leave a section with fewer coals (or lower gas flame) for indirect heat. Test if the grill is hot by holding your hand above the grates for one second. You can also use a cast iron grill pan on high heat on the stovetop.
  • Prepare the steak: Take the steak out of the marinade. Gently remove excess cilantro and garlic, leaving the flavorful oil. Place the steak on the hot grill to sear it: cook briefly until well browned on one side, then flip and sear the other side.
  • After searing both sides, transfer the steak to the cooler side of the grill, positioning the thicker end closer to the hot side. Check the steak's doneness by using a meat thermometer or the finger test. Remove from the grill at 115°F to 120°F for rare, 125°F for medium rare, or 140°F for medium. Rest the meat to finish cooking in its own heat. Keep in mind that flank steak is ideal rare, while skirt steak stays juicy cooked to a higher temperature due to its fat content.
  • After cooking, allow the steak to rest on a cutting board covered with foil for 10 minutes.
  • Slice the steak against the grain: Use a sharp, long-bladed knife (a bread knife is ideal) to cut the meat. Cut across the grain, making wide and thin slices by angling your knife.
  • To enhance the dish, heat tortillas on a skillet or grill for 30 seconds on each side until warm and flexible. Or, microwave tortillas individually on high for 15 to 20 seconds each, placing them on a paper towel. Enjoy with pico de gallo, chopped avocados, and desired toppings. Share your experience by leaving a comment and rating below!

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