Carne Asada
Ingredients
- 2 lbskirt steak
- ½ ccilantro leaves and stems
finely chopped
- ½ colive oil
- ⅓ cfreshly squeezed orange juice
1 large orange
- ¼ cfreshly squeezed lime juice
2 limes
- 3 tbsphoney
- 2 tbspmexican oregano or other oregano
- 4 clovesgarlic
- 1serrano chile
seeds removed
- kosher salt and freshly ground black pepper
- 2limes
cut into wedges, for serving
Directions
- 1
Place the skirt steak in a large glass bowl or resealable plastic bag.
- 2
To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- 3
Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- 4
Preheat a grill or grill pan over medium-high heat.
- 5
When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- 6
Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.
Carne Asada
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Based on 27 ratings
Rating Breakdown
About this Recipe
Ready to transform ordinary steak into an extraordinary culinary experience? This Carne Asada recipe delivers the vibrant, bold flavors of Mexico's beloved grilled steak right to your table, perfect for any occasion.
The magic of this Carne Asada lies in its richly flavored marinade, a symphony of citrus, honey, and aromatic herbs. This potent blend not only tenderizes the skirt steak but infuses it with layers of bright, savory, and subtly spicy notes, ensuring every bite is bursting with authentic taste. It's a method that consistently produces juicy, tender results that rival your favorite Mexican restaurant.
You can anticipate a deliciously charred and succulent skirt steak that's packed with flavor. The marinade, a harmonious mix of tangy orange and lime juice brightened by fresh cilantro, is beautifully balanced by the sweetness of honey and the earthy depth of Mexican oregano and garlic. A subtle warmth from the serrano chile adds just the right amount of kick. This impressive main dish is naturally gluten-free and, despite its complex flavor profile, is surprisingly straightforward to prepare, making it ideal for a weeknight dinner or a weekend gathering.
For those who prefer less heat, the serrano chile can be omitted entirely or its seeds left in for extra fire. If Mexican oregano isn't available, common dried oregano can be used as a suitable substitute. While skirt steak is traditional for its rich beefy flavor, you could experiment with flank steak for a similar yet slightly leaner cut.
Serve this grilled Carne Asada as the star of your next taco night, sliced thin and piled into warm tortillas, or alongside rice and beans for a more substantial meal. Don't forget the fresh lime wedges for a final squeeze of bright acidity that truly elevates all the savory notes.