Best Carne Asada Steak Recipe
Servings: 6 people
- ½ cup low-sodium soy sauce
- ½ cup fresh lime juice 5-7 limes
- Juice from 1 large orange
- ½ cup canola oil
- 3 tablespoons packed dark brown sugar
- 2 medium cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- Kosher salt to taste
- 2 pounds trimmed skirt steak cut with the grain into 5-inch pieces
- Lime slices/wedges
- Red or yellow onion
- Queso Fresco – crumbled
- Chopped fresh cilantro
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.
Transfer the steaks to a gallon-sized zip-loc 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 the bain a pan large enough for it to lay flat and place it in the fridge. Refrigerate 2-10 hours, flipping the bag over often.
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.
To cook on a Charcoal Grill:
If using a charcoal grill: Open the bottom vent completely and fill one grill chimney with charcoal and light it. When top coals are mostly covered with gray ash, pour the coals over one side of the charcoal grate. Close the grill and let preheat 5 minutes. Clean and oil the grill after the grill preheats.
Place the meat directly over the hot half of the grill and leave the lid open.
Cook the meat, flipping it often, until it is beautifully charred on both sides, about 6-8 minutes total cooking time. The center of the meat should register 128-130°F on an instant-read meat thermometer.
To cook on a Gas Grill:
Turn half the burners to the highest heat, cover and preheat for 10 minutes. After 10 minutes, clean and oil the grate.
Place the meat on the hot side of the grill, cover and cook, turning occasionally, until steak has a beautiful char on both sides, about 6-8 minutes total time. The center of the meat should register 128-130°F on an instant-read thermometer.
To cook Stovetop:
Use a 10-12 inch 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-teaspoon canola oil over the skillet and heat it over medium-high heat until 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.
After grilling the steak:
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 cheese and tortillas.
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