Carne asada is a staple in our house. It’s a grilled and thinly sliced or diced steak that has been marinated to sweet, spicy, and savory perfection. Flank steak skirt steak is perfect for this dish. I prefer to use skirt steak for it’s slightly higher fat content and more tender result.

Dice it to serve in tacos or burritos (also a great topper for nachos or fries, for your high-carb eaters). We use either Mission Extra Thin corn tortillas (10 net carbs from 3 tortillas) when making tacos or Mission Carb Balance tortilla (6 net carbs from 1 tortilla) when making burritos. Or slice it into strips to use as a main dish.

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Carne Asada

Course Main Dishes

Cuisine Mexican

Ingredients

1 lbs Skirt Steak
1/2 bunch Cilantro (ok to use the stem ends)
1/4 cup orange juice
1/2 cup lemon juice
1/2 cup lime juice
2 tbsp paprika powder
2 tbsp chili powder
2 tbsp ground cumin
1 tbsp minced garlic
1 tsp ground black pepper
1 tsp salt
1 tsp black pepper
1/2 bunch chopped fresh cilantro
2 tbsp olive oil (if pan frying)

Instructions

Marinade the Meat

Place steak in a gallon zip close plastic bag
Add all ingredients to bag
Close bag and carefully massage and turn steak inside the bag to mix ingredients
Place in refrigerator and let marinade for at least 4 hours, 24 hours is best

Grilling Method (suitable if dicing or slicing the meat)

Preheat grill to high heat, treat with grill spray to prevent steak from sticking
Carefully remove steak from marinade, discarding excess liquid
Grill steak for 3 minutes, flip and grill for an additional 3 minutes
Remove from heat and cut as desired

Pan fry method (use only if dicing)

Carefully remove steak from marinade, discarding excess liquid
On a cutting board, thinly slice or dice the meat; about 1/2 inch slices against the grain - to dice, cut slices into at 1/2 inch peices
Add 2 tbsp olive oil to a large skillet and preheat on stove over medium high heat
Carefully add cut meat to skillet, stirring frequently to brown - if excess moisture consumes the pan, push meat to the outer sides of the pan to allow moisture to burn off quickly

Notes

Here are some recommended side dishes for this recipe: