Carne Asada

Prep time: 15 minutes (plus 2 hours marinating)

Cook time: 10 minutes

Total time: 1 hour 25 minutes (excluding marinating)

Servings: 4–6 servings

Country of Origin

Mexico (Northern Mexico)

Description

Carne Asada is thin skirt or flank steak marinated in citrus juice, garlic, cilantro, and warm spices, grilled over high heat until charred and tender, then sliced thin across the grain. It is a staple of northern Mexican food culture and outdoor gatherings (carne asada Sundays).

Presentation & How It's Eaten

Served hot sliced on a platter with grilled spring onions (cebollitas), roasted jalapeños, warm corn tortillas, guacamole, and fresh salsas so guests can construct their own tacos.

Ingredients

• 1 kg (2.2 lbs) skirt steak or flank steak

• 1/3 cup citrus juice (blend of orange juice and lime juice)

• 4 cloves garlic, minced

• 1/2 cup fresh cilantro, finely chopped

• 1/4 cup olive oil or vegetable oil

• 1 tbsp soy sauce or Worcestershire sauce

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp salt

• 1/2 tsp black pepper

• Whole spring onions (scallions) and jalapeños, for grilling

Step-by-Step Directions

1. Prepare Marinade: In a bowl, whisk orange juice, lime juice, minced garlic, chopped cilantro, olive oil, soy sauce, cumin, chili powder, salt, and pepper.

2. Marinate Steak: Place skirt steak in a large dish or sealable bag and pour marinade over top. Cover and chill for 2 to 4 hours.

3. Preheat Grill: Heat an outdoor grill or cast-iron grill pan to high heat.

4. Grill Steak: Remove steak from marinade and pat dry. Grill steak over high heat for 3–5 minutes per side until charred on outside and medium-rare inside. Grill spring onions and jalapeños alongside meat until soft and charred.

5. Rest & Slice: Transfer steak to a cutting board and rest for 10 minutes. Slice thinly against the grain into thin strips.

6. Serve: Serve sliced steak warm alongside grilled onions, warm corn tortillas, and salsa.

Optional

• Carne Asada Fries: Layer grilled sliced meat over hot french fries topped with melted cheese, guacamole, and sour cream.

Cooking Tips

• Slice Against the Grain: Skirt and flank steaks have long muscle fibers; slicing perpendicular (against) the grain produces tender, easy-to-chew bites.

Nutrition Facts

(Estimated per serving, based on a 5-serving breakdown)

Calories: ~380 kcal

Total Fat: 22g

Saturated Fat: 6g

Cholesterol: 90mg

Sodium: 580mg

Total Carbohydrates: 4g

Dietary Fiber: 1g

Sugars: 1.5g

Protein: 40g