Carne Asada is a well-known Mexican recipe, but you can totally use it on
steak. It tastes heavenly with a perfect balance of flavors that will surely
please even the toughest crowd.
Preparation time: 2 hours 35 minutes
Serving Size: 6 people
- 2 lb. skirt steak trimmed (cut 5 inches per piece)
- Kosher salt to taste
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 2 cloves minced garlic
- 3 tbsp brown sugar (dark)
- ½ cup canola oil
- Juice from 1 large orange
- ½ cup lime juice
- ½ cup soy sauce low sodium
- Chopped fresh cilantro
- Crumbled Queso Fresco
- Onion (red or yellow)
- Lime wedges/slices
1. Mix the black pepper, cumin, garlic, brown sugar, canola oil, orange juice,
lime juice, and soy sauce. Sprinkle salt to taste.
2. In a ziplock bag, place in the steak, and marinade. Remove excess oil by
squeezing it then seal the bag. Massage to mix to cover the steak with the
marinade. Refrigerate meat for 2-10 hours. Flip the bag frequently.
3. Remove the bag from the refrigerator 15-30 minutes before cooking the
steak. Wipe the excess marinade off the steak by using a paper towel.
4. Heat the grill for 5 minutes at high temperature. Place meat on the grill and
leave the cover open.
5. Cook and flip it frequently for 6-8 minutes or until desired doneness. The
grill at the center should have 128-130F.
6. Move the finished meat to a board and let it rest for 5 minutes. Slice it
against the grain.
7. Drizzle the steak with lime juice.
8. Serve with tortillas, crumbled cheese, cilantro, onion, avocado, and salsa.