Carne Asada: The Perfect Grill Dish for Your Summer Menu

Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor. Carne Asada is all about the marinade. Take a nice piece of steak, marinate it with some delicious flavors, and then plop that sucker on the grill for a flavorful piece of beef you can eat plain, on a taco, burrito, or anything else you can think of. It’s so good I often just eat it plain, like the fine steak it is.

What Kind of Meat You Required?

Carne Asada is traditionally made using skirt or flank steak. The two cuts are very similar, but most prefer the meatier one, which is flank steak. You can also use sirloin flap meat or thinly sliced brisket. When cutting your meat, be sure to cut against the grain. It is quite easy to see the grain running through the meat in both of these cuts. It looks like lines. Do not cut parallel to these lines, always cut perpendicular to them. The grain provides a natural breaking point in the meat. If you cut against them then you end up with tons of breaking points in each piece which keeps it from being chewy.

Ingredients Needed

•          ⅓ cup extra virgin olive oil
•         ⅓ cup soy sauce
•          ⅓ cup fresh lime juice
•          ¼ cup finely chopped cilantro
•          3 tablespoons fresh orange juice
•        3 tablespoons white vinegar
•          3 tablespoons granulated sugar
•          1 teaspoon freshly ground black pepper
•          1 teaspoon ground cumin
•          1/2 medium onion diced
•          4 garlic cloves minced
•         1 jalapeño chile pepper seeded and minced
•          1 - 1 ½ pound skirt steak
•         Salt and pepper to taste
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·         For serving: cilantro tortillas, limes, salsa verde, avocado, cotija, etc.

Grilling Carne Asada couldn't be easier.  Start with our carne asada marinade which adds wonderful Mexican flavors galore.  This delicious skirt steak is so ready for your summertime grill! Whisk the olive oil, soy sauce, lime juice, cilantro, orange juice, vinegar, sugar, pepper, cumin, onion, garlic and seeded chile pepper in a large ziploc bag until well combined. Add skirt steak to ziploc bag with marinade and allow to marinade overnight preferably or at least 8 hours

When ready to grill, liberally season with salt and pepper. Grill covered until golden brown (cooked to medium rare (145°F) doneness), perfectly charred and tender. To determine doneness, insert an instant-read thermometer horizontally into the side of the steak. Place the thermometer in the thickest part of the steak and do not let it touch bone, fat or the grill. Allow to rest before slicing on a cutting board. Serve with salsas, tortillas and garnishes of your choice and enjoy!