Best Carne Asada Steak Recipe
This authentic Carne Asada Steak recipe is quick, easy, and packed full of flavor. I find this Mexican dish is a real crowd pleaser and perfect for an easy weeknight meal.Step-by-step photos can be seen below the recipe card.
Servings: 6 people
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup fresh lime juice 5-7 limes
- juice from 1 large orange
- ½ cup canola oil
- 3 tbsp packed dark brown sugar
- 2 medium cloves garlic minced
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- kosher salt to taste
- 2 lbs. trimmed skirt steak cut with the grain into 5" pieces, flank or hanger are other options
For serving:
- lime slices/wedges, avocados, red or yellow onion, queso fresco, crumbled, salsa, fresh cilantro, tortillas
Instructions
- In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, cumin and black pepper. Season to taste with salt.½ cup low-sodium soy sauce, ½ cup fresh lime juice, juice from 1 large orange, ½ cup canola oil, 3 tbsp packed dark brown sugar, 2 medium cloves garlic, 1 tsp ground cumin, 1 tsp freshly ground black pepper, kosher salt
- Transfer the steaks to a gallon-sized zip top bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal it. Massage the marinade over the meat until all the meat is fully coated. Set the meat in a bag large enough for it to lay flat and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often.2 lbs. trimmed skirt steak
- When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.
- Use a 10-12" well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not, a regular cast iron skillet will work.
- Brush 1 tsp canola oil over the skillet and heat it over medium-high heat until the pan is sizzling hot. Carefully place the steak in the pan and cook a total of 6-8 minutes or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan, and cook the other side about 3 minutes. The internal temperature should read 128-130°F on an instant-read thermometer.
- Transfer the steaks to a cutting board and let them rest 5 minutes (this will allow the juices to redistribute). Slice the meat against the grain.
- Drizzle with lime juice. Serve with salsa, sliced avocado, sliced onion, chopped cilantro, crumbled queso fresco, and tortillas. Enjoy!lime slices/wedges, avocados, red or yellow onion, queso fresco, crumbled, salsa, fresh cilantro, tortillas
Nutrition
Calories: 439kcal | Carbohydrates: 10g | Protein: 34g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 811mg | Potassium: 517mg | Fiber: 1g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 3mg