Carne Asada
Ingredients
- 1skirt steak)
(or 2 hanger steaks
- 1limes)
(juiced
- ¼ colive oil
- ¼ ccilantro)
(minced
- 1serrano chilli)
- 1 tbspgarlic)
(minced
- 1 tspgranulated sugar
- ½ tspground coriander
- ½ tspmexican oregano
- ¼ tspground cumin
- 2 tspkosher salt)
(less if using table salt
- (to tasteground black pepper)
- 1 tbspkiwi
pureed
- ¼ csweet onions)
(minced
- ¼ ccilantro)
(minced
- 1batch corn tortillas
Directions
- 1
Combine all the marinade ingredients in a large Ziploc bag. Kiwi has a powerful enzyme called actinidin that breaks down protein, making it a great addition to the marinade if you don't plan on letting the meat marinate overnight. Taste it and add more salt or sugar if needed. It should be relatively salty, but not so salty that it burns your tongue. The sugar is a personal preference thing. If you like it sweeter, add more sugar. Add the meat to the bag, squeeze out as much air as you can and seal the bag. Let this marinate for at least 1 hour, or preferably overnight in the refrigerator.
- 2
When you're ready to grill the meat, remove it from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure the Carne Asada will cook evenly. If you're using a broiler, move the rack to the top position and turn the broiler on high, with a grilling rack on top of a baking sheet. Scrape any excess marinade off the meat and place the meat on the grill. Cook until nicely browned on one side, flip and brown the other side. Skirt steak will cook much faster than hanger steak, so be careful not to overcook it.
- 3
Transfer the Carne Asada to a cutting board and let it rest for at least 5 minutes. Use a sharp knife to roughly chop up the meat then add it to a bowl with the sweet onions, cilantro, and any juices that accumulated on the baking sheet or cutting board.
- 4
Serve the Carne Asade with fresh tortillas and Pico De Gallo.
Carne Asada
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About this Recipe
Craving a taste of authentic Mexican flavors right at home? This Carne Asada recipe brings the vibrant essence of traditional grilled meat to your kitchen, perfect for lively weeknight dinners or festive weekend gatherings.
Why This Carne Asada Recipe Works
What makes this Carne Asada truly special is the thoughtful marinade, a lively blend of fresh lime juice, fragrant garlic, bright cilantro, and an aromatic mix of Mexican spices like coriander, oregano, and cumin. The secret ingredient, pureed kiwi, acts as a natural tenderizer, ensuring your skirt steak (or hanger steak) achieves that melt-in-your-mouth texture while staying juicy and flavorful. Grilling to a perfect medium-rare and slicing against the grain unlocks maximum tenderness.
When you prepare this Carne Asada, expect a symphony of flavors. The marinade infuses the beef with a zesty, savory depth, beautifully balanced by the subtle heat from the serrano chili. The grilled meat will be wonderfully tender, with a slightly charred exterior that adds a smoky dimension. This dish is designed to be a flavorful centerpiece, offering that satisfying, restaurant-quality experience in your own dining room.
Customization & Variations
You can easily adapt this recipe to your preferences. If skirt steak isn't available, hanger steak is an excellent alternative that delivers similar texture and flavor. Feel free to adjust the amount of minced serrano chili to control the spice level—omit it entirely for a milder version, or add a little extra if you love the heat. A different citrus, like orange, could offer a slightly sweeter note if you're looking to experiment.
Serve your succulent Carne Asada thinly sliced with warm corn tortillas, perhaps alongside some fresh minced sweet onions and extra cilantro for classic street-style tacos. It's also fantastic as a main entree, perfect for pairing with simple rice and beans or a fresh salad.