Carne Asada
Carne Asada - amazingly juicy and tender grilled skirt steak soaked in a flavor-packed marinade full of Mexican flavors. Best served as stuffings for tacos, burritos, and more just in time for Cinco de Mayo. It's going to be a hit with everyone!
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ -1 lime (about 1 Tablespoon freshly squeezed lime juice)
- 2-3 tablespoons soy sauce
- 1-2 teaspoons minced garlic
- ¼ cup pineapple juice or orange juice
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon white pepper
- 1 teaspoon onion powder
- 1- 1 ½ pound skirt steak (, trimmed )
- 2-3 tablespoons cilantro
Instructions
- 1
In a small bowl combine soy sauce, garlic, pineapple juice, oregano, cumin white pepper, and onion powder.
- 2
Place skirt steak in a large bowl or gallon size sealable bag, add cilantro, mix well with skirt steak and marinate for at least 2 hours or refrigerated until ready to cook. You may let it refrigerate for up to 24 hours for optimum flavor.
- 3
Preheat grill to medium-high.
- 4
When ready to grill, drain the skirt steak and use paper towels to pat dry.
- 5
Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for3-4 minutes per side for medium or until steak has a deeply brown crust. Cooking times might vary depending on thickness of skirt steak.
- 6
You can equally cook skirt steak in a cast iron.
- 7
Once done, remove from heat and place on a cutting board, let rest 10 minutes. Slice against the grain and serve.