Description
This Carne Asada recipe features tender skirt steak marinated in a vibrant blend of citrus juices, fresh cilantro, jalapeño, and aromatic spices. Grilled to perfection, this dish offers a juicy, flavorful experience perfect for family dinners or gatherings. The marinade tenderizes the meat while imparting a zesty, smoky flavor classic to Mexican cuisine.
Ingredients
Scale
Marinade and Steak
- 2 pounds skirt steak (trimmed of excess fat)
- 1 jalapeño (seeded and minced)
- 4 cloves garlic (minced)
- 1/2 cup fresh cilantro leaves (chopped)
- Juice of 1 orange
- Juice of 1 lime
- Juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Marinade: In a large glass baking dish, whisk together the jalapeño, garlic, cilantro, orange juice, lime juice, lemon juice, apple cider vinegar, olive oil, ground cumin, kosher salt, and freshly ground black pepper until well combined.
- Marinate the Steak: Place the skirt steak in the marinade in a single layer, turning to coat it evenly. Cover the dish and refrigerate for at least 1 hour, but no longer than 8 hours to prevent the meat from breaking down too much.
- Preheat the Grill: When ready to cook, preheat an outdoor grill to medium-high heat to ensure it’s hot enough for searing the steak.
- Grill the Steak: Grill the skirt steak for about 7 to 10 minutes per side, turning once to achieve a medium-rare doneness. Ensure you get nice grill marks and a good sear.
- Rest the Steak: Remove the steak from the grill and allow it to rest for 5 minutes. This helps the juices redistribute throughout the meat.
- Slice and Serve: Thinly slice the steak across the grain to ensure tenderness, then serve immediately for the best flavor and texture.
Notes
- A trifecta of citrus juices—orange, lime, and lemon—makes this grilled Carne Asada especially succulent and flavorful.
- Trim excess fat from the skirt steak to prevent flare-ups on the grill and to ensure even cooking.
- Do not marinate the steak for longer than 8 hours to avoid the meat becoming mushy due to the citrus acids breaking down the tissue excessively.
Nutrition
- Serving Size: 1 serving (approximately 4-5 oz cooked steak)
- Calories: 344
- Sugar: 0.5 g
- Sodium: 489 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 32 g
- Cholesterol: 95 mg
