Why This Recipe Works
Authentic Carne Asada isn’t just grilled steak—it’s a symphony of bright citrus, smoky char, and aromatic spices passed down through generations. My abuelo’s recipe, honed in Sonora, Mexico, uses skirt steak marinated in lime, orange juice, and toasted spices for tender, punchy flavor. Grilled over mesquite charcoal, this version stays true to street-side taquerías while simplifying steps for home cooks. Serve with homemade tortilla or pile onto nachos for a fiesta!
Ingredients (Serves 6-8)
For the Marinade:
- 2 lbs skirt steak or flank steak (trimmed of excess fat)
- ½ cup fresh orange juice (no bottled—key for sweetness!)
- ⅓ cup fresh lime juice
- 4 garlic cloves, minced
- ¼ cup olive oil
- 1 small onion, finely chopped
- 1 jalapeño, deseeded and diced
- ½ cup fresh cilantro, chopped
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano (Mexican variety preferred)
- 1 tsp salt, ½ tsp black pepper
For Serving:
- Warm corn tortillas
- Grilled onions and poblano peppers
- Salsa verde
- Lime wedges, radishes, avocado slices
Pro Tip: Score the steak lightly with a knife to help the marinade penetrate!
Step-by-Step Instructions
- Prep the Marinade
- In a bowl, whisk orange juice, lime juice, olive oil, garlic, onion, jalapeño, cilantro, cumin, chili powder, paprika, oregano, salt, and pepper.
- Marinate the Steak
- Place steak in a shallow dish or resealable bag. Pour marinade over, coating evenly. Refrigerate 4-6 hours (no longer, or citrus will toughen the meat!).
- Grill to Smoky Perfection
- Heat grill to high (450°F+). Remove steak from marinade (discard excess) and grill 3-4 minutes per side for medium-rare.
- Rest 10 minutes before slicing thinly against the grain.
- Serve
- Slice steak and serve with warm tortillas, grilled veggies, salsa, and lime.
Common Mistakes to Avoid
- Over-marinating: Citrus acids can make steak mushy beyond 6 hours.
- High heat flare-ups: Trim excess fat to avoid flames charring the meat.
- Slicing with the grain: Always cut against the grain for tender bites.
Serving Ideas
- Taco Night: Layer onto [link to your handmade tortillas] with diced onions.
- Burrito Bowl: Serve over cilantro-lime rice, black beans, and guacamole.
- Salad Topper: Slice over romaine with cotija cheese and chipotle dressing.
FAQs
Q: Can I use a different cut of beef?
A: Flank steak works, but skirt steak is traditional for its rich marbling.
Q: No grill?
A: Sear in a cast-iron skillet over high heat for similar char.
Q: How to store leftovers?
A: Refrigerate sliced steak for 3 days. Reheat gently in a skillet.
The Story Behind Carne Asada
In northern Mexico, Carne Asada is a weekend ritual—families gather around glowing parrillas (grills) to savor smoky, citrus-kissed beef. The marinade reflects Indigenous and Spanish influences, blending native chiles with Old World spices. My abuelo’s secret? Toasting whole cumin seeds before grinding for deeper aroma. “La carne necesita cariño,” he’d say—“The meat needs love.”
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