Carne Asada literally means “grilled meat”. And Skirt Steak is most often used but you can substitute flank steak, sirloin steak, or just about any thin cut of lean beef.
The steak is placed in a flavorful marinade for several hours to help tenderize it and then it’s grilled fast over hot coals where it develops a charred outer surface but the inside stays tender and juicy.
Carne Asada is a simple dish to prepare and it’s a really quick dinner once you have the meat marinaded. For the marinade I use fresh lime and orange juices, canola oil, vinegar, water, my Mexican seasoning – Malcom’s Grande Gringo, cloves of minced garlic, and finely chopped jalapeño pepper. These ingredients combine to make a fresh tasting marinade that works great at tenderizing the skirt steak.
Trim the skirt steak of any excess fat or silver skin and drop it down into a zip top bag. Pour the marinade over the steak, squeeze out as much air as possible and work the steak around in the bag so the marinade completely covers it. Place the bag in the refrigerator for at least 2 hours but it won’t hurt to do this the night before.
When you’re ready to grill the steak, fire up a charcoal grill set up for direct grilling. I used a chimney of Royal Oak All Natural briquettes and my Weber 22” grill. Once the grill was good and hot take the skirt steak out of the marinade allowing any excess moisture to drip off. Season each side with a little kosher salt.
Drizzle some canola oil on a folded paper towel and wipe down the grill grate then place the steak directly over the hot coals. It’ll only take about 10-11 minutes to cook the skirt steak for medium rare. Flip it half way through the cook process so it gets a good char on both sides.
When the steak is almost done place a cast iron pan on the cooking grate over the coals and add a little canola oil. Toss in some finely sliced onion, bell pepper, and jalapeño and let it sauté while the steak is finishing. I used a Lodge 12 inch Flat Griddle – and you can check them out at Amazon here >>
As soon as the skirt steak gets to your desired doneness, take it off the grill and let it rest for 5-7 minutes. When the vegetables have softened and developed a little char move the cast iron pan off the grill. You can check out my HowToBBQRight 12″ Slicer here >>
To serve the skirt steak, portion it into 3 pieces and slice thin across the grain. Arrange the strips of steak over the vegetables and serve it family style with your favorite toppings.
Fresh Guacamole, Pice de Galo, chopped cilantro, fresh limes, and plenty of hot sauce are my favorites along with warm corn or flour tortillas. Now you’re ready for Taco Party, hope you Enjoy!
Combine the lime juice, orange juice, canola oil, water, vinegar, Grande Gringo, garlic and jalapeño in a small bowl.
Place skirt steak in a zip top plastic bag and add marinade. Close the bag squeezing as much air out as possible. Work the steak around in the marinade so it’s covered well. Refrigerate for 2-4 hours.
Prepare charcoal grill for direct grilling over hot coals. Remove skirt steak from marinade allowing excess moisture to drain off. Season on both sides with kosher salt.
Oil the cooking grate using a paper towel soaked with canola oil, place the skirt steak directly over the hot coals on the grate and cook for a 5 minutes. Flip the steak over and repeat, total cook time about 10-11 minutes for medium rare. Rest the steak for 5-7 minutes before slicing.
To cook the vegetables: place a flat cast iron skillet on the cooking grate. Add a little canola oil to the skillet. Add the vegetables and season with Grande Gringo. Sauté the vegetables until tender about 7 minutes.
To serve the steak, cut it into portions and slice in thin strips across the grain. Serve with corn or flour tortillas, vegetables, and your favorite toppings like guacamole, pico de galo, cilantro, and plenty of hot sauce.