Carne Asada Recipe
Juicy, melt in your mouth Carne Asada was always such a treat when I was growing up. I remember my brother or dad would pick up some carne preparada (already marinated steak) at our local Mexican meat market on Sunday and they’d grill it in the backyard while my Mom and sisters finished making the side dishes. When it was time to eat, they’d serve the meat on big platters family-style alongside things like Mexican rice, some homemade salsa and corn tortillas. It’s always been one of my favorite Sunday lunches with the family because the meat is just so good!
But since I’ve moved away from home to Pittsburgh (which doesn’t really have a big Mexican community like Oklahoma City does), I’ve really missed being able to drive a block or two to pick up some carne preparada to put on the grill. So I did what I usually do and decided to make it myself! And the results were delicious.
Carne Asada Recipe
Prep Time
10 mins
Cook Time
20 mins
Marinating time
2 hrs
Total Time
30 mins
A delicious Carne Asada recipe made from marinated flank or skirt steak and cooked on the grill. Juicy, tender and a great addition to any Mexican meal!
Course: Main
Cuisine: Mexican
Servings:
8
servings
Calories: 213 kcal
Ingredients
1 jalapeño, seeded and minced
4 cloves garlic, minced
1/2 cup chopped cilantro
1/3 cup olive oil
juice of 1 orange (about 1/4 cup of juice)
juice of 1 lime (about 2 tablespoons of juice)
2 tablespoons white wine vinegar
2 teaspoons chili powder
1 teaspoon coarse salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ancho chili powder
1/4 teaspoon freshly ground black pepper
2 pounds flank steak or skirt steak, excess fat removed
Instructions
In a medium bowl, whisk together all of the ingredients except for the steak.
Place the steak in a large baking dish or gallon size zip-top bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
Remove steak from marinade and pat dry with paper towels. Drizzle with a touch of olive oil, enough to coat each side, and season lightly with coarse salt and black pepper.
Preheat grill to medium-high. Grill steaks for 8 minutes per side, turning once, depending on the thickness.
Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve with mexican rice, refried beans and avocado salad.
Notes
To make sure the steak is cooked to your preferred temperature, I recommend buying an oven-safe meat thermometer like this one {affiliate link}.