Carne Asada
Thin, juicy skirt steak marinated in a citrusy, garlicky blend of lime juice, cilantro, and cumin, then grilled over high heat for a perfect char. This Mexican classic is sliced against the grain and served with warm tortillas, fresh salsa, and guacamole.
For 4 servings
- prep · ~5 min
Make the marinade.
1.In a bowl, whisk together lime juice, olive oil, minced garlic, chopped cilantro, minced jalapeño, cumin powder, salt, and black pepper.2.Place the skirt steak in a shallow dish and pour the marinade over it, turning to coat both sides.TIPThe acid in the lime juice starts breaking down the meat fibers — don't marinate beyond 8 hours or the texture can turn mushy. - rest · ~120 min
Marinate the steak.
Cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours. Flip the steak once halfway through.
- prep · ~30 min
Preheat the grill and temper the meat.
1.Remove the steak from the refrigerator 30 minutes before cooking so it comes to room temperature.2.Preheat your grill to high heat, about 450°F to 500°F. Scrape the grates clean and oil them lightly.3.Lift the steak from the marinade and let excess drip off. Do not pat dry — the thin coating helps create the char.TIPA screaming-hot grill is non-negotiable. You want a deep, smoky char on the outside while keeping the inside medium-rare. - grill · ~10 min
Grill the carne asada.
1.Place the steak on the hottest part of the grill. Cook undisturbed until deeply charred and grill marks appear, about 4–5 minutes.2.Flip with tongs and cook the second side until the internal temperature reads 130°F for medium-rare, another 3–5 minutes.3.Transfer the steak to a cutting board.TIPSkirt steak is thin, so don't walk away. It can go from perfect to overdone in under a minute. - rest · ~10 min
Rest the steak.
Tent the steak loosely with foil and let it rest for 10 minutes. This allows the juices to redistribute so they don't spill out when slicing.
TIPSkipping the rest is the number one reason carne asada turns dry. - prep · ~2 min
Slice and serve.
1.Look for the direction of the muscle fibers and slice the steak thinly against the grain at a 45-degree angle.2.Pile the slices on a warm platter and drizzle any juices from the cutting board over the top.TIPSlicing against the grain shortens the muscle fibers, making each bite tender rather than chewy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best char, ensure your grill grates are clean and lightly oiled before cooking.
- 2Don't marinate longer than 8 hours; the lime juice's acid will start to break down the meat into mush.
- 3Always let the steak rest for a full 10 minutes under foil to keep juices locked inside.
- 4Slice the skirt steak at a 45-degree angle against the grain for the most tender bite.
- 5Use tongs to flip the steak, never a fork, to avoid piercing the meat and losing precious juices.
Adapt it for your goals.
Lower-oil
Simply reduce the olive oil in the marinade to 1 tablespoon to cut down on fat while still keeping the steak moist and flavorful.
spicySpicy
Add a second minced jalapeño or 1/2 teaspoon of crushed red pepper flakes to the marinade for a more intense, fiery kick.
herb swapHerb-swap
Replace the cilantro with an equal amount of chopped fresh oregano or flat-leaf parsley for a different aromatic profile that still complements the cumin and lime.
Why this is on our healthy list.
High-Quality Protein
Skirt steak is a rich source of complete protein, essential for muscle repair and overall body function.
Rich in Iron
Red meat like skirt steak provides heme iron, which is easily absorbed by the body to support healthy blood and energy levels.
Vitamin C from Lime
Fresh lime juice adds a dose of vitamin C, an antioxidant that supports the immune system and aids in iron absorption.
Antioxidants from Cilantro and Jalapeño
Cilantro and jalapeño provide antioxidants and anti-inflammatory compounds that contribute to overall health.
Frequently asked questions
Yes, flank steak or sirloin flap meat are good alternatives, but skirt steak remains the most traditional and flavorful choice for its texture.
