Carne Asada

Nutrition · per serving

Steps

1. 1

   Pat the skirt steak dry. In a shallow dish or zip bag, combine the lime juice, orange juice, grated garlic, cumin, minced jalapeño, chopped cilantro, olive oil, salt, and black pepper. Add the skirt steak and turn to coat well. Marinate for 10 minutes at room temperature while you prepare the grill or pan; because skirt steak is thin, a short marinade is enough and too long can make the surface mushy from the citrus.

   450 g skirt steak30 ml lime juice40 ml orange juice3 cloves, finely grated garlic1 tsp ground cumin1 small, finely minced jalapeño15 g, finely chopped cilantro15 ml olive oil1 tsp fine salt1/2 tsp black pepper
2. 2

   Preheat a grill, grill pan, or heavy skillet over high heat until very hot. Lift the steak from the marinade, letting excess drip off. Cook for 3-4 minutes on the first side and 2-3 minutes on the second side for medium-rare, depending on thickness. You want deep browning and light charring; if the pan is not hot enough, the meat will steam instead of sear.

   450 g skirt steak
3. 3

   Transfer the steak to a board and rest for 5 minutes so the juices settle. Slice thinly against the grain at a slight angle; this is essential for tenderness with skirt steak.

   450 g skirt steak
4. 4

   Arrange the sliced carne asada on a platter, spoon over any resting juices, and finish with cilantro leaves. Serve immediately with lime wedges for squeezing over the top.

   1 lime, cut into wedges lime wedges5 g cilantro leaves

Origin & History

Carne asada is a staple across northern Mexico, where beef cookery and open-fire grilling are deeply rooted traditions. The dish is especially associated with communal cookouts, where marinated beef is grilled quickly over high heat and served simply with fresh garnishes and tortillas or accompaniments.