Carne Asada is a classic Latino meat with an incredible amount of recipe variations. It seems everyone’s Grandma or Grandpa has a specific, special seasoning mix that’s been passed down for generations, or you could go to three different restaurants in the same town and they could have wildly different flavors of Carne Asada. Regardless of the variety in recipes, the heart of Carne Asada is a marinated, seasoned, and grilled thinner cut of beef, typically skirt steak or flank steak. It may or may not be marinated, but the key is the rub applied to the meat before putting it on the grill. Carne Asada can be made on a stove top, or even in the oven, but the additional flavor a charcoal grill gives the meat is unmistakable.
Generally, street tacos are what immediately come to mind when someone mentions Carne Asada. Beautifully charred meat, thinly sliced, on a fresh tortilla with white onion and cilantro–throw in a squeeze of lime and you’ve got all the savory and sweet flavors you could ask for in one bite. Tacos definitely get a lot of the glory, but don’t forget about Carne Asada burritos, tortas, fries, on a plate with some rice and beans, or even for breakfast with some eggs.
Since it can be used in so many different dishes, this recipe is a simple starting point. Master this recipe, and you’ll have the foundation for a delicious and nutritional meal your family will enjoy. Whether it’s a backyard BBQ or a themed date night, this Carne Asada recipe is sure to have people coming back for thirds.
Let us know in the comments how the recipe turned out, and if you have any tips to help spice it up.
Thoughts Before Starting
- Making the lime marinade is optional, but this step definitely adds to the flavor and tenderness of the skirt steak
- Think about when you want to start your grill to have it at the right temperature with your skirt steak being able to marinate for an hour
- One and half hours prior to when you want to eat, begin marinating the skirt steak (if not marinating, skip to the third step)
- Place the skirt steak in a dish or plastic bag and juice both limes into the container, feel free to add a pinch of salt and pepper
- Make sure lime, salt, and pepper marinade is covering the entire skirt steak, close the bag or cover the dish and leave it on the counter to marinate for an hour
- Start your grill and let it come to a medium-high temp
- While the grill is warming, place your skirt steak on a clean work surface
- Sprinkle half the Don Juan Chiles Carne Asada Mix over the top of the steak (the amount you use is completely up to you and how flavorful you want your meat to be, but we recommend a tablespoon per side)
- Pat, or rub, the mix into the top of the steak, then turn the steak over and repeat the sprinkling and patting process
- Once the steak is completely covered to your liking put it on the grill
- Let the steak cook on one side for roughly five minutes (a good rule of thumb is until you see some blood on the top of the steak, but it all depends on how rare or well done you like your steak)
- Flip the steak and let it cook another five-ish minutes before taking it off the grill (again to your preferred doneness)
- Let the steak rest at least a couple minutes (maybe five) to allow the juices to redistribute throughout the meat, cut against the grain, and serve