Description
This Best Carne Asada Steak Recipe features marinated skirt steak cooked to perfection in a cast iron skillet for a deliciously charred, flavorful Mexican-style grilled steak. The skirt steak is marinated in a tangy blend of lime juice, orange juice, soy sauce, brown sugar, garlic, and spices, then pan-seared to juicy, tender perfection. Served with fresh lime, avocado, onion, queso fresco, salsa, cilantro, and warm tortillas, this carne asada is perfect for tacos or a hearty meal.
Ingredients
Scale
Marinade
- ½ cup low-sodium soy sauce
- ½ cup fresh lime juice (5-7 limes)
- Juice from 1 large orange
- ½ cup canola oil
- 3 tbsp packed dark brown sugar
- 2 medium cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- Kosher salt, to taste
Steak
- 2 lbs trimmed skirt steak, cut with the grain into 5″ pieces (flank or hanger steak can be used as alternatives)
To Serve
- Lime slices/wedges
- Avocados, sliced
- Red or yellow onion, sliced
- Queso fresco, crumbled
- Salsa
- Fresh cilantro, chopped
- Tortillas
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, fresh lime juice, orange juice, canola oil, dark brown sugar, minced garlic, ground cumin, and freshly ground black pepper. Season the mixture to taste with kosher salt, ensuring the flavors are well balanced.
- Marinate the Steak: Place the skirt steak pieces into a gallon-sized zip top bag. Pour the marinade over the steak, squeeze out excess air, and seal the bag securely. Massage the marinade into the meat until fully coated. Lay the bag flat in the refrigerator and marinate for 2 to 10 hours, flipping the bag occasionally to distribute the marinade evenly.
- Bring to Room Temperature: Remove the marinated meat from the fridge 15 to 30 minutes before cooking to allow it to come to room temperature for even cooking. Before cooking, use paper towels to wipe off any excess marinade from the steak to help achieve a good sear.
- Preheat Cast Iron Skillet: Use a 10-12 inch well-seasoned cast iron skillet or a cast iron grill pan if available. Brush 1 teaspoon of canola oil over the skillet and heat over medium-high heat until the skillet is sizzling hot and ready for searing the steak.
- Cook the Steak: Place the steak carefully into the hot skillet. Cook for about 3 minutes on the first side or until the meat releases easily from the pan and develops a beautiful char. Flip and cook the other side for an additional 3 to 5 minutes until the internal temperature reaches 128-130°F for medium-rare doneness.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy bite.
- Slice and Serve: Slice the rested steak against the grain into thin strips. Drizzle with fresh lime juice and serve with accompaniments such as salsa, sliced avocado, sliced onions, chopped cilantro, crumbled queso fresco, and warm tortillas. Enjoy your flavorful carne asada!
Notes
- For best flavor, marinate the steak for at least 4 hours or up to 10 hours. Overnight marinating is recommended.
- Wiping off excess marinade before cooking helps achieve a better sear and crust on the steak.
- You can substitute skirt steak with flank steak or hanger steak if preferred.
- Use an instant-read meat thermometer to ensure steak reaches desired internal temperature for perfect doneness.
- Resting the steak after cooking is key to juicy results.
- Serve with warm corn or flour tortillas for authentic carne asada tacos.
