Skirt or flank steak is marinated in a flavorful sauce, then grilled to perfection, for savory beef that’s perfect for tacos, sandwiches, or just enjoying by the slice.
Yes, I know, carne asada translated to “grilled meat,” socalling this recipe Grilled Carne Asada is technically like saying “grilled, grilled meat.”
I just didn’t want any confusion about how this meat should be cooked, because trust me, nothing compares to making it on the grill.
Thinly sliced (as carne asada should be), this flavorful beef is perfect for tacos, fajitas, quesadillas and other Mexican-inspired fare.
But’s it’s also pretty amazing eaten on it’s own, perhaps with some chimichurri sauce, or a squeeze of lime juice and a sprinkling of fresh cilantro.
And it’s a great meal for those hot summer evenings when you don’t want to turn on the oven.
The longer you marinate your beef, the more tender and flavorful your carne asada will be, so I recommend overnight if at all possible.
For medium-rare cooking, I leave my meat on the grill for 8-10 minutes, turning once or twice. But cooking times can vary a lot based on your grill, and the thickness of your meat, so it may take a bit of practice to get it just right.
It’s also important to let your meat rest for at least 10 minutes before slicing, to seal in all of those savory juices.
And make sure you slice against the grain–the thinner, the better. Flank and skirt steak are typically a little tough, so the long marinade and the thin slicing make it more tender.
Any way you slice it (pun intended) this Grilled Carne Asada is a recipe you’ll make again and again.
Be sure to save this Grilled Carne Asada recipe to your favorite Pinterest board for later.
Tips for Grilling Beef
Season: A few hours before grilling, lightly sprinkle both sides of the meat with salt, then put it on a wire rack set on a rimmed baking sheet. The salt helps the cells retain water, which equals juicy meat.
Before grilling, pat the meat dry with paper towels then generously salt it again.
Temperature: First, let your beef come to room temperature before grilling. Remove it from the refrigerator about an hour before cooking. Use a thermometer to check if your meat is done.
A temperature of 145°F is medium rare, 160°F is medium and 170°F is well done.
Let it rest: Be sure to let your meat rest for at least 10 minutes after it’s finished cooking to seal in the juices. Ideally, you’ll want to cut into the meat when the internal temperature has cooled to about 125°F.
Here’s what you’ll need to make Grilled Carne Asada
- Produce: jalapenos, tomatoes, onions, garlic, cilantro, limes
- Orange juice
- Sugar
- Spices: chili powder, salt and pepper
- Vegetable oil
- Skirt or flank steak
Grilled Carne Asada
Ingredients
- 2 medium jalapenos seeded and chopped
- 1 medium tomato chopped
- 1 small onion chopped
- 5-6 cloves garlic
- 1/2 cup loosely packed fresh cilantro
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 3 tablespoons chili powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 2-3 pounds skirt or flank steak cut into 10-inch sections
Instructions
- Put the jalapenos, tomatoes, onion, garlic and cilantro in the bowl of a food processor and pulse a few times until combined.
- Add the vegetable oil, orange juice, lime juice, sugar, chili powder and salt and pepper and process until smooth.
- Transfer the marinade to a shallow glass baking pan. Add the meat and turn to coat in the marinade. Cover and refrigerate for at least 4 hours, or overnight, turning the meat once or twice during marinating.
- Heat grill to medium-high heat. Remove the meat from the marinade and place on the grill. Cook until seared on the outside and medium to medium-rare on the inside (4-6 minutes per side).
- Remove meat from grill and let rest for about 10 minutes before slicing thinly against the grain to serve.
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Nutrition
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Who Dished It Up First: Adapted from See You On Sunday
