Easy Carne Asada Recipe
This classic Carne Asada recipe offers a vibrant and flavorful marinade made from citrus juices, fresh herbs, and spices, perfectly tenderizing skirt or flank steak. Marinated for at least two hours and finished on the grill, this dish delivers a juicy, smoky, and zesty Mexican-style grilled steak great for tacos, bowls, or as a protein-packed main.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours 20 minutes (including marinating)
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Marinade
- ¼ cup olive oil
- Juice from 2 large oranges (about ¾ cup)
- Juice from 2 limes
- 3 tablespoons white wine vinegar (apple cider vinegar can be used)
- 1 small onion, chopped
- 1-2 serrano peppers, minced (or jalapeno peppers for a milder version)
- 4 cloves garlic, minced
- ¼ to ½ cup chopped cilantro
- 1 tablespoon ancho powder (optional)
- 1 tablespoon Mexican oregano
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Main Ingredient
- 3 pounds skirt or flank steak
Instructions
- Prepare the Marinade: In a medium-sized bowl, whisk together olive oil, orange juice, lime juice, white wine vinegar, chopped onion, minced serrano peppers, minced garlic, chopped cilantro, ancho powder (if using), Mexican oregano, cumin, sea salt, and black pepper until fully combined.
- Optional Blending: For a smoother marinade consistency, process the marinade ingredients in a food processor or blender until smooth.
- Marinate the Steak: Place the skirt or flank steak into a large sealable plastic bag. Pour the marinade over the steak, seal the bag, and rub the marinade thoroughly into the meat. Refrigerate the steak for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate.
- Preheat the Grill: Preheat your grill to medium-high to high heat to prepare for cooking the steak.
- Grill the Steak: Remove the steak from the marinade and discard the marinade. Grill the steak for about 3-5 minutes per side for skirt steak or 4-6 minutes per side for flank steak, depending on thickness and desired doneness. For medium-rare, cook until an internal temperature of 130-135°F is reached.
- Rest the Steak: Transfer the grilled steak to a plate and let it rest for 10 minutes to allow juices to redistribute.
- Slice and Serve: Slice the steak thinly against the grain and serve as desired—great for tacos, burritos, or on its own with sides.
Notes
- For a milder heat, substitute serrano peppers with jalapenos.
- Marinating overnight enhances the flavor and tenderness of the meat.
- Use a meat thermometer to check for precise doneness and avoid overcooking.
- Thin slicing against the grain ensures tender bites.
- Ancho powder adds a smoky depth but is optional if unavailable.
Find it online: https://recipethrive.com/easy-carne-asada-recipe/
