Carne Asada Recipe
Level: Simple Servings: 4 Per Serving Nutrition (approx.): Calories 724, Total Fat 56 g, Saturated Fat 15 g, Carbohydrates 8 g, Dietary Fiber 2 g, Sugar 1 g, Protein 49 g, Cholesterol 147 mg, Sodium 1902 mg
Total Time: 6 hr 25 min (includes marinating and resting) Hands-On: 20 min
Ingredients
- 2 pounds skirt steak
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 6 garlic cloves, minced
- Juice of 2 limes
- 1 large handful fresh cilantro, chopped (leaves & stems)
- 1 jalapeo pepper, seeded and minced
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin (optional: lightly toast seeds first)
- 1/2 teaspoon sugar
- Kosher salt and freshly ground black pepper
Instructions
- Place the skirt steak in a non-reactive container or baking pan.
- In a bowl, whisk together olive oil, soy sauce, garlic, lime juice, cilantro, jalapeo, red wine vinegar, cumin, sugar, and 1 tablespoon each of salt and pepper. Pour over the steak and turn to coat. Cover and refrigerate at least 4 hours or overnight.
- Preheat a grill or cast-iron pan over high heat. Remove the steak from the marinade and season both sides with additional salt and pepper. If cooking on the stove, shake off excess marinade to avoid burning the garlic.
- Grill the steak a few minutes per side, depending on thickness and desired doneness; you may need to cook in batches for even searing.
- Transfer the steak to a cutting board and let rest 5 minutes. Slice thinly across the grain at an angle and serve.
Notes: Carne Asada means "grilled meat" and is popular in northern Mexico and the southwestern U.S.; it's commonly used in tacos, burritos, tortas, or served on its own. Skirt steak is recommended for best results, though flank, flat-iron, sirloin, or brisket can also be used. This recipe was contributed by Salsa Brava, Flagstaff, AZ. Feel free to double the recipe as needed.
