Carne Asada (Mexican Grilled Marinated Steak)
Local name: Carne asada
In short: Skirt or flank steak marinated in lime, orange, garlic and chile, grilled hot and fast, then sliced thin for tacos with salsa and onion. It takes about 25 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 10 min
- Resting
- 2 h
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Carne asada, simply grilled meat, is the centerpiece of weekend gatherings across northern Mexico. Thin steaks soak in a bright marinade of citrus, garlic and chile, then hit a very hot grill for a few minutes per side. The meat is rested, sliced across the grain and eaten in tortillas with grilled green onions, salsa and beans. A few hours in the marinade is plenty, and a hot grill matters more than any secret ingredient.
Instructions
- Cut the steak into 2 or 3 pieces that fit your grill. Whisk the orange juice, lime juice, oil, garlic, jalapeño, cilantro, cumin, oregano, salt and pepper in a bowl.
- Put the steak and marinade in a zip-top bag or shallow dish, turn to coat, and refrigerate for 2 to 4 hours. Do not go beyond 8 hours, as the citrus will make the meat mushy.
- Take the steak out of the fridge 20 minutes before cooking. Heat a grill or cast-iron pan until very hot.
- Lift the steak from the marinade and pat it dry. Grill for 3 to 4 minutes per side until nicely charred and the center reaches at least 63°C (145°F).
- Grill the green onions for 2 to 3 minutes, turning, until soft and blackened in spots.
- Rest the steak on a board for 10 minutes, then slice thinly across the grain and chop into bite-size pieces.
- Warm the tortillas on the grill. Fill with steak and serve with the green onions, lime and salsa.
Tips
- Skirt steak has the most flavor and takes the marinade well. Flank is leaner and easier to find. Either way, slice against the grain so the meat stays tender.
- No grill? Heat a cast-iron skillet until smoking, cook one piece at a time and keep the kitchen well ventilated.
Questions and answers
How long should carne asada marinate?
Two to four hours is ideal. Beyond eight hours the citrus starts to break down the surface of the meat and the texture turns soft and grainy.
What is the best cut for carne asada?
Skirt steak, called arrachera in Mexico, or flank steak. Thicker cuts such as sirloin also work but need a little longer on the grill.
What do you serve with carne asada?
Warm tortillas, pot beans, grilled green onions, guacamole, rice and a couple of salsas. Everyone builds their own tacos at the table.
How long does it take to make Carne Asada (Mexican Grilled Marinated Steak)?
About 25 min in total: 15 min of preparation and 10 min of cooking.
How many calories are in Carne Asada (Mexican Grilled Marinated Steak)?
About 480 kcal per serving, with 40 g of protein, 28 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 28 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
