I make this carne asada when I want juicy, citrus-marinated skirt steak with bold Mexican flavor and those irresistible charred edges. One bite and it’s clear why it belongs in tacos, burritos, or straight off the platter.
I’m obsessed with carne asada because it hits hard without trying too much. Skirt steak gets that smoky char, juicy bite, and bold citrusy kick that makes me stop “testing” pieces and accidentally eat half the platter.
I love it tucked into tacos, piled into burritos, or sliced straight off the board with lime juice dripping everywhere. And the flavor is all punchy, savory, and a little messy in the best way.
But what really gets me is how simple it feels once it lands on the plate. Big steak energy.
Zero fuss. Just the kind of Mexican-inspired dinner I crave.
Ingredients
- Skirt steak is the star, juicy, beefy, and perfect for a hot grill.
- Orange juice adds sweet citrus that keeps the meat from tasting too heavy.
- Lime juice brings that bright tang you’ll want in every taco bite.
- Soy sauce adds salty depth, and honestly, it just works here.
- Olive oil helps the marinade cling and keeps things nice and rich.
- Garlic gives the steak that bold, can’t-miss savory kick.
- Jalapeño adds a little heat without totally taking over dinner.
- Cilantro keeps it fresh, herby, and very backyard-cookout feeling.
- Cumin and oregano bring warm, earthy flavor that tastes super classic.
- Chile powder adds smoky color and a gentle, tasty punch.
- Brown sugar balances the tang and helps those edges char beautifully.
- Basically, onion and lime at the end make everything pop.
Ingredient Quantities
- 2 pounds skirt steak, trimmed
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican oregano if available)
- 1 teaspoon chili powder or 1 tablespoon ancho chile powder
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium white onion, thinly sliced (for serving)
- Lime wedges (for serving)
How to Make this
1. In a bowl whisk together orange juice, lime juice, soy sauce, olive oil, minced garlic, chopped jalapeo, chopped cilantro, cumin, oregano, chili or ancho powder, brown sugar, kosher salt, and black pepper until the sugar dissolves and the mixture is uniform.
2. Place the trimmed skirt steak in a large resealable bag or shallow dish and pour the marinade over the meat, turning to coat thoroughly. Seal or cover.
3. Marinate in the refrigerator for at least 1 hour and up to 8 hours for best flavor; flip the bag or turn the steak once during marinating.
4. About 30 minutes before cooking remove the steak from the refrigerator to come to near room temperature and shake off excess marinade.
5. Preheat a grill or cast iron skillet to high heat until very hot and lightly oil the grates or pan.
6. Cook the skirt steak 3 to 5 minutes per side for medium rare, longer for desired doneness, using tongs to avoid piercing the meat. Internal temperature for medium rare is about 130 to 135 degrees F.
7. Transfer the steak to a cutting board and let it rest for 8 to 10 minutes to allow juices to redistribute.
8. Thinly slice the steak against the grain into bite sized strips, serve with thinly sliced white onion and lime wedges, and garnish with extra chopped cilantro if desired.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Cutting board
5. Chef s knife
6. Resealable plastic bag or shallow dish for marinating
7. Tongs
8. Grill or heavy cast iron skillet
9. Instant read meat thermometer
FAQ
Authentic Carne Asada Recipe Substitutions and Variations
- Skirt steak: use flank steak, bavette (flap steak), or hanger steak for similar texture and beefy flavor
- Soy sauce: substitute tamari for gluten free, coconut aminos for lower sodium, or Worcestershire sauce for a deeper umami note
- Jalapeño: use serrano for more heat, poblano for milder flavor, or 1/4 to 1/2 teaspoon crushed red pepper flakes if fresh chiles are unavailable
- Cilantro: swap flat-leaf parsley for freshness, fresh mint for a bright twist, or culantro if you can find it for a closer cilantro-like flavor
Pro Tips
1. Pat the steak very dry before it hits the hot pan or grill. Excess moisture steams the surface and prevents a good crust. A quick paper towel rub will give you better caramelization and more flavor.
2. Bring the meat close to room temperature before cooking and make sure your cooking surface is screaming hot. That short rest at room temp plus high heat is what creates those delicious charred edges while keeping the interior tender.
3. Let the steak rest for at least 8 minutes after cooking and tent it loosely with foil. Resting lets the juices redistribute so the slices stay juicy instead of bleeding all over the cutting board.
4. Slice thinly and always against the grain. If you want an extra touch of brightness, squeeze fresh lime over the slices just before serving and add a few chopped cilantro leaves for contrast. If you plan to use any leftover marinade as a sauce, bring it to a full boil for several minutes first to make it safe.
Authentic Carne Asada Recipe
I make this carne asada when I want juicy, citrus-marinated skirt steak with bold Mexican flavor and those irresistible charred edges. One bite and it’s clear why it belongs in tacos, burritos, or straight off the platter.
6
servings
485
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Cutting board
5. Chef s knife
6. Resealable plastic bag or shallow dish for marinating
7. Tongs
8. Grill or heavy cast iron skillet
9. Instant read meat thermometer
Ingredients
-
2 pounds skirt steak, trimmed
-
1/2 cup fresh orange juice
-
1/4 cup fresh lime juice (about 2 limes)
-
1/4 cup soy sauce
-
1/4 cup olive oil
-
4 garlic cloves, minced
-
1 jalapeño, seeded and chopped
-
1/2 cup fresh cilantro, chopped
-
1 teaspoon ground cumin
-
1 teaspoon dried oregano (Mexican oregano if available)
-
1 teaspoon chili powder or 1 tablespoon ancho chile powder
-
1 tablespoon brown sugar
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 medium white onion, thinly sliced (for serving)
-
Lime wedges (for serving)
Directions
- In a bowl whisk together orange juice, lime juice, soy sauce, olive oil, minced garlic, chopped jalapeo, chopped cilantro, cumin, oregano, chili or ancho powder, brown sugar, kosher salt, and black pepper until the sugar dissolves and the mixture is uniform.
- Place the trimmed skirt steak in a large resealable bag or shallow dish and pour the marinade over the meat, turning to coat thoroughly. Seal or cover.
- Marinate in the refrigerator for at least 1 hour and up to 8 hours for best flavor; flip the bag or turn the steak once during marinating.
- About 30 minutes before cooking remove the steak from the refrigerator to come to near room temperature and shake off excess marinade.
- Preheat a grill or cast iron skillet to high heat until very hot and lightly oil the grates or pan.
- Cook the skirt steak 3 to 5 minutes per side for medium rare, longer for desired doneness, using tongs to avoid piercing the meat. Internal temperature for medium rare is about 130 to 135 degrees F.
- Transfer the steak to a cutting board and let it rest for 8 to 10 minutes to allow juices to redistribute.
- Thinly slice the steak against the grain into bite sized strips, serve with thinly sliced white onion and lime wedges, and garnish with extra chopped cilantro if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 6
- Calories: 485kcal
- Fat: 39.2g
- Saturated Fat: 12.8g
- Trans Fat: 0.25g
- Polyunsaturated: 3.8g
- Monounsaturated: 21.2g
- Cholesterol: 121mg
- Sodium: 850mg
- Potassium: 550mg
- Carbohydrates: 6.1g
- Fiber: 0.5g
- Sugar: 4.8g
- Protein: 39.3g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 60mg
- Iron: 3.9mg