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If you live or visit Texas, you’ll find carne asada on every menu in every Mexican restaurant. There are a million ways to make this easy dish, which means grilled meat. This is how I’ve been making it for a bajillion years, and even after leaving the great state of Texas, I still make it this way, even in the heart of snowy, cold winters.

Carne Asada is all about the marinade. It doesn’t need to be complicated, but it does need to be packed with flavor so that it infuses the meat. And, when you grill it, the marinade and a touch of char will transform a humble skirt steak or flank steak into drool-worthy grilled eats.

I love skirt steak for this carne asada recipe. It may be tough to find, so ask your butcher or head to a Mexican grocery store. You can also use flank steak, but adjust the cooking time as it is usually thicker.

Ingredients

• Skirt steak
• Lime juice
• Olive oil
• Garlic
• Cumin
• Mexican oregano
• Salt and black pepper – To taste.

How To Make Carne Asada

1. Char the garlic in the peels in a dry skillet over medium-high heat until it’s browned on all sides. This enhances the flavor and gives the garlic a smoky note.
2. Cool the garlic slightly then peel.
3. Pulse the garlic with the lime juice, olive oil, cumin, Mexican oregano, salt, and pepper until smooth in a food processor or blender.
4. Place the skirt steak in a shallow dish or a resealable plastic bag. Smear the marinade over the skirt steak, ensuring it’s well-coated.
5. Marinate the steak in the refrigerator for at least 2 hours, or up to 12 hours for a more intense flavor.
6. Preheat your grill to high heat. Grill the steak for 3-4 minutes per side, or until a digital meat thermometer reads 125°F for medium-rare.
7. Remove the steak from the grill and let it rest for 5-10 minutes. This helps the juices redistribute and keeps the meat tender.
8. Slice the steak against the grain into thin strips and serve. Carne Asada is now ready to be enjoyed!

Step-By-Step Process

Chef Jenn’s Tips

• Temper the steak before grilling. That means let it come to room temperature before grilling so that it grills more evenly.
• Always let your steak rest after grilling to keep it juicy.
• If you don’t have a grill, a cast-iron skillet works great for cooking carne asada.
• Don’t marinate the steak for longer than 12 hours. The lime will break down the meat and could make it mushy.

Recommended

Make It A Meal

Carne asada is incredibly versatile and can be served in many ways. For a classic meal, serve it with warm tortillas, a side of Mexican rice, and some beans. Add a fresh pico de gallo or guacamole for a burst of freshness. It’s also perfect for filling tacos or burritos, or you can enjoy it over a bed of salad greens for a lighter option. Carne asada pairs well with grilled vegetables or a simple coleslaw for a balanced meal.

Storage

If you have leftovers, store the carne asada in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through but don’t overcook it! For longer storage, you can freeze the cooked carne asada. Place the sliced steak in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.