Carne-Asada thinly sliced across the grain featured

Carne Asada

If you're looking for authentic Carne Asada - this is it! A trifecta of citrus juices makes this grilled Carne Asada especially succulent!
Course Main Course
Cuisine Mexican
Keyword 4th of July, Cinco de Mayo, easy, father's day, Independence Day, keto, low carb
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Calories 344kcal


  • 2 pounds skirt steak trimmed of excess fat

Carne Asada Marinade

  • 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 Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat).
  • When you're ready to grill: preheat an outdoor grill to medium-high. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.
  • Slice thinly across the grain and serve.



  1. Ask your butcher or grocery meat counter for 'outside skirt steak' for the most flavorful and juicy results.
  2. Note that the longer you marinate the skirt steak, the more tender and flavorful it will be come. But be sure to grill it within 8 hours to maintain the texture of the meat.


Calories: 344kcal | Carbohydrates: 1g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 489mg | Potassium: 469mg | Vitamin A: 125IU | Vitamin C: 4.4mg | Calcium: 16mg | Iron: 3mg