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The Best Carne Asada
Ingredients
- 3whole dried ancho chiles
stems and seeds removed, see note
- 3whole dried guajillo chiles
stems and seeds removed, see note
- 2whole chipotle peppers
canned in adobo
- ¾ cfresh juice from 2 to 3 oranges
preferably sour oranges
- 2 tbspfresh juice from 2 to 3 limes
- 2 tbspextra-virgin olive oil
- 2 tbspsoy sauce
- 2 tbspasian fish sauce
such as red boat
- 2 tbspdark brown sugar
- 1 smallbunch cilantro
leaves and tender stems only, divided
- 6 mediumcloves garlic
- 1 tbspwhole cumin seed
toasted and ground
- 1 tspwhole coriander seed
toasted and ground
- kosher salt
- 2 lbskirt steak
trimmed and cut with the grain into 5- to 6-inch lengths, 2 to 3 whole skirt steaks
- warm corn or flour tortillas
lime wedges, diced onion, fresh cilantro, and avocado, for serving
Directions
- 1
Place dried ancho and guajillo chiles on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, cilantro, garlic, cumin seed, and coriander seed. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt. Transfer half of the salsa to a large bowl and the other half to a sealed container. Set aside the sealed container in the refrigerator.
- 2
Add an extra 2 teaspoons of salt to the salsa in the bowl. It should taste slightly saltier than is comfortable to taste. Add 1 piece of steak to bowl and turn to coat. Transfer to a gallon-sized zipper-lock bag with the top folded over to prevent excess sauce and meat juices from contaminating the seal. Repeat with remaining steaks, adding them all to the same bag. Pour any excess marinade over the steaks. Squeeze all air out of the bag and seal. Refrigerate for at least 3 hours or up to 12 hours.
- 3
When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- 4
Remove steaks from marinade and wipe off excess. Place directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave exposed. Cook, turning occasionally, until steaks are well charred on outside and center registers 110°F (43°C) on an instant-read thermometer, 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately, passing extra salsa, lime wedges, avocado, onions, cilantro, and tortillas on the side.
The Best Carne Asada
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About this Recipe
Craving authentic, restaurant-quality carne asada right in your own backyard? This recipe delivers that perfect balance of smoky char, tender beef, and a deeply flavorful marinade that will transport your taste buds straight to a Mexican taqueria.
Why This Carne Asada Stands Out
The secret to this standout carne asada lies in its potent marinade. It masterfully combines the fruity heat of dried ancho and guajillo chiles with the smoky kick of chipotle peppers in adobo. A bright blend of fresh orange and lime juices, alongside umami-rich soy and fish sauce, infuses the skirt steak with unparalleled depth before it even hits the grill.
What truly sets this recipe apart is the grilling technique: cooking the skirt steak over ripping-hot heat. This ensures you achieve that coveted charred exterior while keeping the interior gloriously medium-rare and juicy. The result is a piece of beef with incredible texture and a complex flavor profile that's hard to beat.
What to Expect
Prepare for a feast for the senses. Each bite of this carne asada offers a delightful contrast: a smoky, slightly crisp crust yielding to a succulent, tender, and intensely flavored interior. The marinade, infused with toasted cumin and coriander, garlic, and fresh cilantro, creates a rich, earthy backbone with bright citrusy notes. This naturally low-carb main is satisfying and robust, making it the perfect centerpiece for any gathering.
Customization & Variations
While skirt steak is the traditional choice for its flavor and texture, you could experiment with flank steak if skirt steak is unavailable. For an extra layer of flavor in the marinade, consider adding a pinch of Mexican oregano. If you don't have sour oranges, a mix of regular orange juice and extra lime juice will work beautifully.
Serving & Context
Serve your perfectly grilled carne asada sliced against the grain with warm corn or flour tortillas. Create your own personalized tacos with a spread of fresh accompaniments like lime wedges, diced onion, extra fresh cilantro, and creamy avocado. It’s ideal for lively dinners, weekend BBQs, or whenever you crave a hearty, flavorful main.