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Nothing hits the spot quite like carne asada cooked on the grill. That smoky char mixed with juicy steak is serious happiness. My go-to marinade totally takes skirt steak up a notch, making every backyard dinner something you’ll dream about for weeks.
I still remember our first time making this — everyone grabbed seconds before sunset and we finished the night with happy bellies. Now it’s our family’s must-have every time the crew drops by.
Flavorful Ingredients
- Olive oil: Makes everything juicy and smooth, especially when it’s extra virgin
- Fresh orange juice: Gives a hint of sweet that balances things out, especially when your oranges are super fresh
- Ground Mexican oregano: Adds that earthy layer you want, just make sure it smells bright and isn’t dull
- Chopped onion: Helps amp up the flavor in the marinade, white onion is perfect
- Chopped cilantro: Lends a fresh citrusy kick, just use the top leaves and little stems
- Carne asada or skirt steak: Thinly cut, full of beefy taste, and grills up fast, look for one that’s deep red and not too fatty
- Worcestershire sauce: A little splash for tangy savory vibes, try finding classic British if you can
- Cider vinegar: Adds some zing, go for the raw kind if it’s around
- Soy sauce: Brings saltiness and depth, using low sodium will keep it lighter
- Lime juice: It’s that citrus punch authentic carne asada needs, pick heavy limes for juiciness
- Beef broth: Rounds out the flavors with a meaty note and keeps things tender
- Fresh garlic: Go for big flavor — crush it and use firm heads with tight skin
- Diced chilis and jalapenos: They up the heat, grab ones that look shiny and feel solid
- Green Tabasco sauce: Touch of tangy heat, a fresh bottle will have a clear label and snappy green color
- Chipotle chili powder: Smoky kick, use real Mexican chipotle powder if you can score it
Simple Steps
- Rest and Slice:
- After grilling, move the steak to a plate. Tent with some foil for a brief three-minute pause. That’s enough time for those tasty juices to settle. Now take a sharp knife and cut across the grain into thin strips so every bite stays soft.
- Grill the Steak:
- Put the steak slices on your hot grill. Sear for about two minutes per side, flip when you see that good char happening. These thin pieces cook super quick — don’t take your eye off them! Cook in batches if your grill isn’t big enough.
- Prep the Grill:
- Roughly fifteen minutes before you start cooking, turn your grill to medium-high. Grab an oiled paper towel and rub it over the grates so nothing sticks and you get those grill marks.
- Marinate the Steak:
- Drop the steak slices into the bag of marinade. Make sure they’re all coated and work apart any sticking pieces. Squeeze the air out and seal it up. Toss it in the fridge for at least an hour (more time just means more flavor).
- Make the Marinade:
- Pour olive oil, cider vinegar, beef broth, orange juice, lime juice, onion, chilis, jalapenos, soy sauce, Worcestershire, cilantro, garlic, chipotle powder, Tabasco, and oregano in a big zippable bag. Squish it around so everything’s mixed and nothing’s clumped on the bottom.
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I’ve got a not-so-secret move — I gently mash the cilantro so its smell pops in the marinade. That fresh citrusy herb reminds me of Sunday salsa days with my grandma. Every time I make this, I’m back at those noisy, sun-soaked BBQs with everyone gathered around the grill.
Leftover Storage
Keep extra carne asada in a tight-sealing container in your fridge for up to three days. If you’re planning ahead, you can let the steak sit in the marinade until it’s time to grill so it won’t dry out. To heat it up, just toss slices in a hot skillet for a minute or two — it’ll taste just-cooked again.
Swaps That Work
No skirt steak? Flank steak is nearly as good and still gives you that chewy bite. If cider vinegar is out, red wine vinegar will do, but you really can’t skip the fresh citrus — it makes the whole thing sing. Want less heat? Leave out the jalapenos or swap with roasted poblano for something milder.
Serving Ideas
Layer this carne asada in corn tortillas for taco night with pico and avocado. Or slice it over greens with corn straight from the oven. Try it in burrito bowls stuffed with black beans and peppers. It works great for picnics or backyard hangouts, plus kids love folding it into cheesy quesadillas too.
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Frequently Asked Questions
- → How long should carne asada marinate?
You'll want to marinate the meat for at least an hour, but if you want it really packed with flavor, let it chill up to 8 hours in the fridge.
- → What cut of meat works best?
Skirt steak is the way to go. You can also use thinly sliced beef labeled as carne asada, because both soak up flavors and stay super tender.
- → How can I ensure the steak stays tender?
Once the steak comes off the grill, slice it thin and go against the grain. Don’t cook it for too long — that keeps it juicy and soft.
- → What can I serve with carne asada?
Spoon it into tortillas for tasty tacos, roll it in burritos, pile it next to grilled veggies, or serve with rice for a filling plate.
- → Can I prepare carne asada indoors?
Totally. Use a grill pan or pop it under the broiler. Just crank the heat high so you still get a slightly smoky, charred vibe.