Easy Carne Asada Steak with Citrus Marinade
How to make authentic Carne Asada Steak with an easy citrus marinade packed with Mexican flavor! Grill then enjoy as a main or use in Latin American dishes like carne asada tacos.
Servings: 8 servings
Calories: 280kcal
Ingredients
- 3 lbs skirt or flank steak
- 1/3 cup soy sauce I used Bragg's liquid aminos
- 1/4 cup apple cider vinegar
- 2 limes 1/4 cup, juice of
- Handful cilantro minced
- 4 garlic cloves minced
- 1 jalapeño with seeds minced
- 2 tsp cumin ground
- 2 tsp chilli powder
- 1 tsp ground black pepper
Instructions
- In a medium bowl, combine marinade ingredients: soy sauce, apple cider vinegar, lime juice, cilantro, garlic, jalapeno, cumin, chili powder and pepper. Whisk well.
- Pour marinade on top and toss steak gently to coat an all sides.
- Cover and refrigerate for 4 - 24 hours. I tried both and both times we had flavorful steak. Of course, longer marinating, more flavor. Don't exceed 24 hours.
- Preheat grill to 500 degrees F or medium-high heat.
- Grill covered for 5 minutes per side for medium rare, longer for more done. Play it by ear and grill like you would steak. Because skirt steak is quite thin, inserting meat thermometer in it while on the grill isn't the best method to check for level of doneness, I found. Instead I like to cut with a knife right on the grill or on the plate.
- Let meat rest covered with foil for 5 minutes to allow juices settle.
- Thinly slice and serve in carne asada tacos with avocado corn salad, Instant Pot rice and beans, or healthy mashed potatoes. Why not!? :)
Video
Notes
- Store: Refrigerate leftovers for up to 5 days in an airtight container. Reheat in microwave between 40-50 seconds. Alternatively, place it on a baking tray and heat in the oven at 325F until warm (15-20 minutes).
- Freeze: In airtight container or freezer safe bag for 3 months.
- Which meat? I used skirt steak. Sirloin, tenderloin or rib steak could also be used.
- Optimal marinating time: Marinate thicker cuts for 24 hours and thinner cuts for 4 hours.
- Don't overcook: Meat will keep cooking with residual heat during resting. I recommend to remove it before desired doneness.
- Optionally set aside some of the marinade: To spoon over the cooked steak when serving.
- Don’t forget to slice against the grain: Otherwise, you can end up with steak that’s tough to cut and eat.
- To adapt the heat level: Feel free to swap out the jalapeño for chili pepper of choice or skip it entirely for a milder option.
Nutrition
Calories: 280kcal | Carbohydrates: 4g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 665mg | Fiber: 1g | Sugar: 1g