If you’re looking for authentic Carne Asada – this is it! Grilled Carne Asada tastes better and looks more beautiful then it has a right to, if you judge a meal by the amount of effort it takes that is. And it’s a sensory pleasure before it even touches the grill. As you squeeze fresh orange, lime and lemon juices for the Carne Asada marinade, then whisk in cilantro, garlic, jalapeño, the aroma that floats up to your nose is nothing short of heavenly.
Then the steak cooks hot and fast, on your table in about 20 minutes complete with gorgeous grill marks, and a perfectly pink and tender interior.
To make this Carne Asada, we started with a recipe from Tyler Florence and switched it up to make it our own swapping in apple cider vinegar, reducing the oil a bit and adding a third citrus flavor (lemon) and some cumin.
Adding lemon juice to the mix happened by chance. I’d just finished a batch of homemade tonic water which left us with a slew of lemons, limes and oranges, flesh and juice intact, sans zest. And I love the citrus trifecta – now I may always use making tonic water as an excuse to make Carne Asada!
With the Labor Day weekend coming up, you may have plans to BBQ with friends and family. Grilled Carne Asada is perfect – but be sure you make plenty! Serve it on its own, or with grilled tortillas, fresh pico de gallo and all the toppings for Carne Asada Tacos or as the main attraction in big, crunchy Carne Asada Steak Salads.
How to make Carne Asada – Recipe Video!
If you're looking for authentic Carne Asada - this is it! A trifecta of citrus juices makes this grilled Carne Asada especially succulent!
- 2 pounds skirt steak trimmed of excess fat
- 1 jalapeño seeded and minced
- 4 cloves garlic minced
- 1/2 cup fresh cilantro leaves chopped
- juice of 1 orange
- juice of 1 lime
- juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- In a large glass baking dish whisk together Cane Asada marinade ingredients until combined, jalapeño through black pepper. Add skirt steak in a single layer, turning to coat with marinade. Cover with plastic wrap and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat).
- Preheat an outdoor grill to medium-high. Grill steaks for 6 to 7 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.
- Slice thinly across the grain and serve.