Go Back
Carne Asada
Print Recipe

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: