Juicy and Tender Carne Asada Grilled to Perfection
If you’re craving a dish that’s bursting with flavor and guaranteed to impress, look no further than Juicy and Tender Carne Asada Grilled to Perfection. This mouthwatering recipe brings together the rich, smoky essence of the grill with a marinade that transforms simple steak into a taste sensation. Whether you’re planning a weekend barbecue or a special dinner, this carne asada will be the star of the show, leaving your guests asking for seconds. Get ready to elevate your grilling game with this unbeatable recipe!
WHY MARINATED SKIRT STEAK WILL BE A SUMMER GRILLING FAVORITE?
- Great for Summer Parties: This carne asada recipe is perfect for summer grilling because it has big, bold flavors that everyone enjoys. It’s a go-to for backyard barbecues or casual family dinners, and I love grilling it with friends and family on warm evenings.
- Easy to Make: This recipe is simple to prepare and doesn’t take much time, making it perfect for summer. I appreciate how easy it is to get it on the grill and enjoy a tasty meal without spending hours cooking.
- Versatile and Fun: Carne asada is super versatile—you can serve it in tacos, burritos, or just on its own. It’s fun to mix things up with different toppings and sides, making it a favorite for easy, customizable summer meals. I enjoy trying new combinations to keep things exciting.
INGREDIENTS YOU’LL NEED:
Marinate Ingredients:
- ¾ Cup Orange Juice: Adds a sweet and tangy base to the marinade, helping to tenderize the meat and infuse it with citrus flavor.
- ½ Cup Lemon Juice: Provides a bright, acidic punch that enhances the marinade’s tenderizing effects and adds a fresh flavor.
- ⅓ Cup Lime Juice: Offers a zesty, slightly tart flavor, balancing the sweetness of the orange juice and adding depth to the marinade.
- ½ Cup Fresh Cilantro (chopped): Adds a fresh, herbaceous note to the marinade, bringing a touch of brightness to the dish.
- ½ Cup Soy Sauce: Infuses the marinade with a rich, savory umami flavor, while also helping to tenderize the meat.
- 6 Cloves Garlic (minced): Adds a robust, aromatic depth to the marinade, enhancing the overall flavor profile with its pungent, savory notes.
- 1 Tbsp Chili Powder: Brings a warm, mildly spicy kick to the marinade, adding a subtle heat and earthy flavor.
- 1 Tbsp Ground Cumin: Contributes a nutty, earthy flavor with a hint of smokiness, adding complexity to the marinade.
- 1 Tbsp Ground Paprika: Provides a mild, sweet heat and a deep red color, enhancing both the flavor and appearance.
- 1 Tbsp Ground Black Pepper: Adds a sharp, spicy bite to the marinade, balancing the citrus and spice.
- 1 Tsp Chipotle Pepper in Adobo Sauce (canned, chopped): The secret ingredient that adds a smoky, rich heat to the marinade.
- 1 Tsp Dried Oregano: Introduces a subtle, herbal flavor that complements the other spices.
- ⅓ Cup Olive Oil: Helps emulsify the marinade and coat the steak evenly, ensuring the flavors penetrate the meat.
Carne Asada:
- 3 lbs. Skirt Steak (trimmed): A flavorful cut of beef that’s ideal for grilling, known for its rich, beefy flavor and tender texture when marinated and cooked properly. Trimmed to remove excess fat, this cut is perfect for absorbing the marinade and grilling to juicy perfection.
HOW TO PREPARE CARNE ASADA?
Time needed: 1 day and 35 minutes
- Prepare the Marinade:
In a large mixing bowl, combine ¾ cup orange juice, ½ cup lemon juice, and ⅓ cup lime juice.
These citrus juices will tenderize the meat and add a bright, tangy flavor.
Add ½ cup chopped fresh cilantro and ½ cup soy sauce to the bowl, which will provide a herby, savory base for the marinade.
Mince 6 cloves of garlic and stir them into the mixture, adding aromatic depth.
Mix in 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon ground paprika, and 1 tablespoon ground black pepper. These spices will give the marinade a warm, earthy, and slightly spicy kick.
Chop 1 teaspoon of chipotle pepper in adobo sauce (canned), your secret ingredient, and add it to the bowl. This will bring a smoky, rich flavor to the marinade.
Finally, stir in 1 teaspoon dried oregano and ⅓ cup olive oil. The oregano adds an earthy flavor, while the olive oil helps to distribute the flavors evenly and keeps the steak moist.
- Marinate the Skirt Steak:
Take your 3 lbs. of trimmed skirt steak and place it in a large resealable plastic bag or a shallow dish.
Pour the prepared marinade over the steak, ensuring that it is fully submerged and coated. Massage the marinade into the meat gently with your hands.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, but preferably overnight. The longer you marinate, the more flavorful and tender the steak will become. - Preheat the Grill:
About 30 minutes before grilling, remove the marinated skirt steak from the refrigerator and let it sit at room temperature. This helps the steak cook more evenly.
Preheat your grill to high heat, around 450-500°F (230-260°C). You want the grill to be very hot to achieve a good sear on the steak. - Grill the Steak:
Remove the steak from the marinade, allowing any excess to drip off. Discard the used marinade.
Place the steak on the preheated grill. Grill the steak for 4-6 minutes on each side, depending on the thickness of the meat and your desired level of doneness. Aim for a medium-rare to medium finish for the best flavor and tenderness.
As the steak grills, it should develop a beautiful char on the outside, while remaining juicy and tender on the inside.
Rest and Slice the Steak:
Once the steak is grilled to your liking, remove it from the grill and place it on a cutting board.
Let it rest for 5-10 minutes to allow the juices to redistribute within the meat.
After resting, slice the steak against the grain into thin strips. This ensures that each bite is tender and easy to chew. - Serve and Enjoy:
Serve your Juicy and Tender Carne Asada with your favorite sides, such as tortillas, grilled vegetables, or a fresh salad.
This flavorful steak is perfect for tacos, burritos, or simply enjoying on its own.
Enjoy the bold, zesty flavors of this marinated and grilled carne asada!
FAQ – FREQUENTLY ASKED QUESTIONS:
Skirt steak and flank steak are the most commonly used cuts for carne asada due to their rich flavor and texture. They absorb marinades well and become tender when grilled and sliced properly.
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, aim for 140-145°F. The steak should be grilled for 3-5 minutes per side depending on thickness.
Slice the steak against the grain in thin strips. This shortens the muscle fibers, making the meat more tender and easier to chew.
Yes, letting the meat rest for 5-10 minutes after grilling allows the juices to redistribute, keeping the meat tender and juicy when sliced.
MARINATED SKIRT STEAK RECIPE ADD-INS AND VARIATIONS:
- Substitute Flank Steak: If skirt steak is unavailable, flank steak is a great alternative. It has a similar texture and flavor profile, making it perfect for carne asada.
- Use Chicken or Pork: For a different protein, you can marinate and grill chicken thighs or pork shoulder instead of beef. The marinade works well with various meats.
- Spice it Up with Jalapeños: Add chopped jalapeños or a splash of hot sauce to the marinade for an extra kick of heat.
- Swap Citrus Juices: Experiment with different citrus combinations like grapefruit juice or a blend of orange and pineapple juice for a sweeter twist on the traditional marinade.
- Try a Dry Rub: Instead of marinating, use a dry rub made of the same spices and grill the steak without the liquid marinade for a more intense, charred flavor.
- Add Smoky Flavor: Incorporate smoked paprika or use a wood chip smoker on the grill to infuse the carne asada with a rich, smoky flavor.
WHAT IS COMMONLY SERVED WITH GRILLED CARNE ASADA?
Marinated and grilled carne asada is fantastic with a range of sides that really bring out its rich, smoky flavor. You can’t go wrong with warm corn or flour tortillas, perfect for making tacos. Fresh toppings like chopped onions, cilantro, and pico de gallo add a burst of freshness. Traditional sides like Mexican rice, refried beans, and grilled veggies make for a satisfying meal. For added flavor, serve it with creamy guacamole, tangy salsa verde, and a squeeze of lime. A sprinkle of queso fresco can also elevate the dish beautifully.
HOW DO YOU STORE AND REHEAT LEFTOVER GRILLED SKIRT STEAK?
To store leftover marinated carne asada, put it in an airtight container and keep it in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. To reheat, warm it gently in a skillet over medium heat or in the oven at 350°F, covered with foil, for 10-15 minutes. Adding a bit of beef broth or marinade while reheating helps keep it juicy. Enjoy your leftovers in tacos, salads, or wraps!
CAN LEFTOVER MARINATED SKIRT STEAK BE FROZEN FOR LATER CONSUMPTION?
To freeze leftover carne asada, let it cool down first. Then, slice it if you like and put it in airtight freezer bags or containers. Try to remove as much air as possible to prevent freezer burn. Label the bags with the date, so you know how long it’s been frozen. Use it within 3 months for the best taste. When you’re ready to eat it, thaw it overnight in the fridge before reheating. This way, your carne asada stays delicious for future meals.
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Juicy and Tender Carne Asada Grilled to Perfection
Equipment
- Gas or Charcoal Grill
Ingredients
Marinate Ingredients:
- ¾ Cup Orange Juice
- ½ Cup Lemon Juice
- ⅓ Cup Lime Juice
- ½ Cup Cilantro (fresh)(chopped)
- ½ Cup Soy Sauce
- 6 Cloves Garlic minced
- 1 Tbsp Chili Powder
- 1 Tbsp Ground Cumin
- 1 Tbsp Ground Paprika
- 1 Tbsp Ground Black Pepper
- 1 Tsp Chipotle Pepper in Adobo Sauce (canned)(chopped)(secret ingredient)
- 1 Tsp Dried Oregano
- ⅓ Cup Olive Oil
Carne Asada:
- 3 lbs. Skirt Steak (trimmed)
Instructions
Prepare the Marinade:
- In a large mixing bowl, combine ¾ cup orange juice, ½ cup lemon juice, and ⅓ cup lime juice. These citrus juices will tenderize the meat and add a bright, tangy flavor.
- Add ½ cup chopped fresh cilantro and ½ cup soy sauce to the bowl, which will provide an herby, savory base for the marinade.
- Mince 6 cloves of garlic and stir them into the mixture, adding a pungent and aromatic depth.
- Mix in 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon ground paprika, and 1 tablespoon ground black pepper. These spices will give the marinade a warm, earthy, and slightly spicy kick.
- Chop 1 teaspoon of chipotle pepper in adobo sauce (canned), your secret ingredient, and add it to the bowl. This will bring a smoky, rich flavor to the marinade.
- Finally, stir in 1 teaspoon dried oregano and ⅓ cup olive oil. The oregano adds an earthy flavor, while the olive oil helps to distribute the flavors evenly and keeps the steak moist.
Marinate the Skirt Steak:
- Take your 3 lbs. of trimmed skirt steak and place it in a large resealable plastic bag or a shallow dish.
- Pour the prepared marinade over the steak, ensuring that it is fully submerged and coated. Massage the marinade into the meat gently with your hands.
- Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, but preferably overnight. The longer you marinate, the more flavorful and tender the steak will become.
Preheat the Grill:
- About 30 minutes before grilling, remove the marinated skirt steak from the refrigerator and let it sit at room temperature. This helps the steak cook more evenly.
- Preheat your grill to high heat, around 450-500°F (230-260°C). You want the grill to be very hot to achieve a good sear on the steak.
Grill the Steak:
- Remove the steak from the marinade, allowing any excess to drip off. Discard the used marinade.
- Place the steak on the preheated grill. Grill the steak for 4-6 minutes on each side, depending on the thickness of the meat and your desired level of doneness. Aim for a medium-rare to medium finish for the best flavor and tenderness.
- As the steak grills, it should develop a beautiful char on the outside, while remaining juicy and tender on the inside.
- Rest and Slice the Steak:
- Once the steak is grilled to your liking, remove it from the grill and place it on a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute within the meat.
- After resting, slice the steak against the grain into thin strips. This ensures that each bite is tender and easy to chew.
Serve and Enjoy:
- Serve your Juicy and Tender Carne Asada with your favorite sides, such as tortillas, grilled vegetables, or a fresh salad.
- This flavorful steak is perfect for tacos, burritos, or simply enjoying on its own.
- Enjoy the bold, zesty flavors of this marinated and grilled carne asada!