No ratings yet
Carne Asada Recipe
This tender Carne Asada recipe is made with flank or skirt steak that is marinated in citrus and Mexican seasonings then grilled to perfection. Perfect for tacos and nachos, or on its own.
grilled steaks, steaks on the grill, how to grill steaks, herb butter, dry rub, gas grill
Carne Asada Marinade
seeds and pulp removed
seeds and pulp removed - 2 to 3 limes
I used Modelo
or flank steak
sea salt and black pepper
Mix the orange juice, lime juice, beer, jalapeno, and garlic in a bowl.
Place a layer of onion slices in a large zipper top bag and top with the skirt steak. Add a second layer of onion slices and pour the marinade into the bag.
Seal the bag and place in the refrigerator for two hours or overnight, flipping the bag over every 30 minutes for even flavor distribution.
Alternate method – place the steak and marinade in a large baking dish and flip over with a fork every 30 minutes.
Remove the steak from the refrigerator and place on the counter at least 30 minutes before you are ready to grill. Fire up a charcoal grill, or preheat a gas grill on HIGH.
Remove the meat from the marinade and pat dry. Brush both sides with olive oil and sprinkle with sea salt and black pepper. Place on the grill and cook for 5 minutes on each side*.
Remove from grill and allow to rest for 10 minutes before slicing. Slice the meat against the grain and serve with heated corn tortillas and your favorite toppings.
Actual cooking time* will vary depending on the thickness of the meat and your desired level of doneness. I like medium-rare so I pulled it off the grill at 130 degrees.
For a traditional Mexican restaurant-style presentation, place the grilled meat on a pre-heated cast iron pan with 3 to 4 drops of soy sauce before serving.
If not using beer in your marinade, substitute olive oil. You can also substitute tequila if your prefer.
Did you make this recipe? Tag