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Grilled carne asada steak packs a spectacular punch with bold, smoky flavors and juicy tenderness. This recipe has been cherished at our summer gatherings, and I promise the marinade brings out the absolute best in skirt steak for backyard feasts.
The first time I made this, we ended up eating outdoors at dusk with everyone reaching for seconds before the sun went down. It has turned into our must-grill meal every time family visits.
Ingredients
- Carne asada or skirt steak: sliced thin This cut delivers big beefy flavor and grills beautifully thanks to its marbling Buy fresh and look for deep red color with little gristle
- Olive oil: Smooths the marinade and helps the steak retain juiciness Choose extra virgin for best flavor
- Cider vinegar: Adds tang and brightness Opt for raw and unfiltered if possible
- Beef broth: Enhances savoriness and tenderizes Spiked with meaty essence even in small amounts
- Fresh orange juice: Offers a delicate sweetness to balance the acidity Use juicy oranges with vibrant skin
- Lime juice: Brings forward the punchy brightness of classic carne asada Choose limes that feel slightly heavy for their size
- Chopped onion: Builds that necessary sharp heft in the marinade Fresh white onion works wonderfully here
- Diced chilis and jalapenos: Introduce gentle heat and flavor Pick chilis with firm flesh and glossy skin
- Soy sauce: Adds depth and umami Stick with low sodium for a lighter result
- Worcestershire sauce: Contributes a savory tang you do not want to skip Opt for classic British style if available
- Chopped cilantro: Infuses herbaceous citrus notes Use only the leaves and upper stems for best texture
- Fresh garlic: Minced for maximum punch Choose garlic heads that are firm with tight skin
- Chipotle chili powder: Gives a smoldering flavor Use Mexican chipotle powder for most authentic taste
- Green Tabasco sauce: Brings subtle tangy heat Pick a bottle with clear glass and a vibrant green color
- Ground Mexican oregano: Layers in earthiness Always check for bright aroma and avoid dusty looking flakes
Step-by-Step Instructions
- Make the Marinade:
- Add olive oil cider vinegar beef broth orange juice lime juice onion chilis jalapenos soy sauce Worcestershire sauce cilantro garlic chipotle chili powder Tabasco sauce and oregano into a large resealable bag. Mix with your hands until evenly blended and all solids are distributed throughout the liquid.
- Marinate the Steak:
- Slip all the sliced steak into the marinade pressing pieces apart if needed. Work the marinade into every slice to coat fully. Press out as much air as possible before sealing the bag. Place the bag in the fridge and let it sit for at least one hour or up to eight hours longer time deepens flavor.
- Prep the Grill:
- About fifteen minutes before cooking preheat your grill to medium high. Oil the grates with a paper towel dabbed in oil to prevent sticking and help build those perfect grill marks.
- Grill the Steak:
- Lay the marinated steak slices across the hot grill grates. Cook each side for one to two minutes flipping once when the underside develops a good char. Thin slices will cook lightning fast so do not step away. Work in batches if needed to avoid crowding.
- Rest and Slice:
- Once grilled transfer steak to a plate and loosely cover with foil for three minutes. This quick rest helps the juices redistribute. Slice thinly against the grain for maximum tenderness.
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Cilantro is my personal secret weapon I gently crush it before adding to the marinade and the citrus aroma reminds me of my grandmother making salsa on hot Sunday afternoons This dish always takes me back to loud family BBQs where the grill was the center of summer fun
Storage Tips
Store any leftover carne asada in an airtight container in the refrigerator for up to three days. If prepping ahead I recommend keeping the steak in its marinade until ready to grill to ensure it stays extra juicy. For reheating quickly sear slices in a hot skillet to bring them back to life without drying out.
Ingredient Substitutions
If you cannot find skirt steak flank steak works almost as well and keeps that signature chew Use red wine vinegar in place of cider vinegar in a pinch but fresh citrus is essential to the overall flavor. For a less spicy version simply drop the jalapeno or chilis or swap in milder roasted poblano.
Serving Suggestions
Serve this carne asada as the centerpiece of taco night with warm corn tortillas pico de gallo and avocado I also love it sliced thin over a salad with roasted corn or tucked into burrito bowls with black beans and grilled peppers It shines at a picnic or backyard party and kids love turning the slices into quesadillas
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Frequently Asked Questions
- → How long should carne asada marinate?
Marinate the beef for at least 1 hour to absorb flavors, but for deeper taste let it soak up to 8 hours in the refrigerator.
- → What cut of meat works best?
Skirt steak or pre-sliced carne asada is ideal due to its tenderness and ability to soak up marinades well.
- → How can I ensure the steak stays tender?
Slice the steak thinly against the grain after grilling. Avoid overcooking to maintain juiciness and tenderness.
- → What can I serve with carne asada?
Enjoy with tortillas for tacos, in burritos, with grilled vegetables, or over rice for a hearty meal.
- → Can I prepare carne asada indoors?
Yes, use a stovetop grill pan or broiler. Cook quickly on high heat to mimic outdoor grilling flavor and texture.