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Grilled Skirt Steak (Carne Asada)

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This Grilled Skirt Steak (Carne Asada) recipe is an oldie but goodie. I recently revamped it to be a little easier. Enjoy!
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Grilled Skirt Steak (Carne Asada) garnished with cilantro on cutting board

 

 

 

Grilled Skirt Steak (Carne Asada)

Carne Asada translates literally to “grilled meat”. Carne asada is usually marinated in oil, herbs and spices. Skirt steak is often used to make carne asada because it is a cut of beef that begs to be marinated. It’s not the most tender cut, so the marinade, method of cooking, and the direction you slice the beef all matter. And just to clear up any confusion, skirt steak and flank steak look similar but are actually different cuts of beef. Both have an intense beefy flavor and a strong ‘grain’ and both are quite affordable. That said, I prefer skirt steak for carne asada, but flank works too.

Two skirts steaks in a baking dish

 

The Marinade:

The marinade for this Grilled Skirt Steak consists of  olive oil, apple cider vinegar, citrus juices, fresh garlic, cilantro, sea salt, onion powder, chili powder, and cayenne pepper, You marinate for up to four hours, no longer or the proteins in the meat start to break down and the meat becomes mushy. 

Two skirt steaks marinating in a glass baking dish

 

Grilled Skirt Steak (Carne Asada): Grilling

We cook carne asada hot and fast. It’s a thin steak so it cooks quickly, 4-6 minutes per side is all it takes for medium rare. 

Grilled Skirt Steak (Carne Asada) garnished with cilantro

 

The Way You Cut Carne Asada Matters:

You need to slice carne asada across the grain. Cutting across the grain means slicing perpendicular to the direction the muscle fibers run, so each bite is made of short fibers instead of long, chewy strands. Carne asada is usually skirt or flank steak, which have very pronounced grain, so this step matters a lot. So here’s some tips:

  1. Let the meat rest 5 to 10 minutes after grilling so the juices settle.
  2. Find the direction of the lines.
  3. Turn your knife so the blade is perpendicular to those lines, like you’re cutting across the strands.
  4. Slice thin, about 1/4 inch, ideally at a slight angle (a bias cut) for even more tenderness.

 

 

Sliced Grilled Skirt Steak (Carne Asada) on a cutting board

 

 

Use Carne Asada in or on….

Use on top of my Chopped Mexican Salad, in tacos, burritos, or quesadillas!

A chopped Mexican Salad on a green dish

Want Some Toppings?

This Grilled Skirt Steak (Carne Asada) is perfect served with Pico de Gallo, Mango Salsa or my Chunky Guacamole!

A white bowl of guacamole to be used as a side for Grilled Skirt Steak and Veggies with Guacamole

 

 

The Recipe: Grilled Skirt Steak (Carne Asada)

Tips and what you will need: I use a large cast iron pan for searing vegetables. I grilled these steaks on my BBQ but you can also cook them indoors on a grilling pan.  Click to find my recipe for Chunky Guacamole and Roasted Mexican Potatoes.  To make Whole 30 or Paleo compliant omit corn.

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5 from 11 votes

Grilled Skirt Steak (Carne Asada)

A delicious and quick gluten, grain and dairy free meal. Meat needs to marinate so allow time for that. You will cook meat and vegetables simultaneously, but start with veggies since they take a little longer.
Course Main Course
Cuisine Mexican, South American
Keyword date night, easy dinner recipe, grilling recipe
Prep Time 15 minutes
Cook Time 14 minutes
resting time 4 hours
Total Time 4 hours 29 minutes
Servings 2 servings
Author Linda Spiker

Ingredients

For Steak and Marinade:

  • 2 lbs skirt steak (or flank steak)
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • ¼ cup orange juice
  • 2 tablespoons apple cider vinegar
  • ½ cup cilantro leaves, chopped
  • 4 cloves garlic minced
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 1/8-1/4 teaspoon cayenne pepper (depending on how much kick you want!)
  • 1 teaspoon Sea salt

Instructions

Steak Prep:

  • Combine all marinade ingredients in a bowl. Whisk. Set aside a 1/4 cup of marinade for later. Place steak in a baking dish or large zip lock bag and pour marinade over. Turn the steak repeatedly to get it completely covered with marinade. Place in the fridge for 2-4 hours, no longer or the meat will begin to get too soft.
  • Remove steak and discard any leftover marinade. Pat dry with paper towels, then drizzle with a little oil, brushing or rubbing it in by hand. Season with sea salt and pepper to taste
  • Preheat grill to 425 degrees.
  • Grill steaks 4-6 minutes per side, depending on thickness. Brush steak with remaining marinade. Remove from heat and allow steak to rest for five minutes.
  • Slice your steak across the grain: take a look at the meat, notice which way the grain is going and then cut diagonal across the grain. This will give you the most tender outcome. Enjoy!

Notes

If you chose to use flank steak, give the meat an extra minute or two on the grill, per side. 

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Post tags: Gluten free, grain free, dairy free

Reader Interactions

Comments

  2. We are big steak eaters over here. My husband usually wants potatoes on the side but I will definitely be mixing it up on him because those veggies look so inviting!

  5. 5 stars
    Ok my 4 year old would be ALLL over this! Her 2 favorite things in the whole wide world are meat and guacamole LOL! This looks really yummy Linda – that steak looks so juicy – perfect!

  7. This looks so delicious! I love steak but have never been the best at cooking it. This recipe looks doable!

  10. I’m having a couple friends over this weekend and I am going to have to do something similar presentation-wise. This is just TOO beautiful! Great recipe!

  13. Thanks for the lesson on cutting against the grain for more tender meat! I guess we learn something new every day. Clipping this one for my recipe file!

  16. This looks so yummy! I’ve never tried a platter meal before, but I’m going to have to pick one of your recipes and give it a try.

  22. 5 stars
    this looks so delicious! I have a love hate with skirt steak. Sometimes I cook it right, but I feel like I’m always teetering on over cooking it! But, this looks too good not to try! I’m pinning for later!

    Ps your pictures are absolutely beautiful! Wanna come help me learn how to take better food pictures? 🙂

  23. Yum! I am going to try this! We love steak but sometimes I want something different than just putting it on the bbq.

  27. 5 stars
    My boyfriend is obsessed with the importance of choosing grass-fed beef for both the animal and the quality of the meat. This is the perfect post to share with him!

  28. My husband and I were just talking about how to cut a steak. We do a flank Steak recipe like this all the time and i have been cutting it WRONG! Also your photos are beautiful and I love the simplicity of your posts. Tons of explanations without feeling wordy. You are doing a really great job!

  29. 5 stars
    I have never had to much luck with skirt steak but I am willing to give it another try. This recipe looks amazing

  30. Oh this looks so gooodddd!!! I love all the green and fresh ingredients. I’m so pinning this.
    xoxo
    January

  32. 5 stars
    Oh my, what sort of beef producer would proudly tout corn-fed as a good thing…eek! We’re lucky to live where grass-fed beef is the normal expectation, and it really does makes such a difference. I love that you used it in this recipe! This dish looks AMAZING, and I love all of the bright veggies that accompany the grilled skirt steak. Delicious!

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