Best Damn Carne Asada

5 from 1 vote

A bold marinade of lime, apple cider vinegar, soy sauce, and cilantro turns skirt steak into tender, juicy carne asada. Grill it hot, slice it thin against the grain, and it's ready for tacos, bowls, or a plate with rice and beans.

Prep Time15

Cook Time10

Marinate time4

Total Time4 35

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 226kcal

Author: RecipeTeacher

Ingredients

1.5 - 2 lbs skirt steak
2 tbsp olive oil
¼ cup lime juice about 2 limes
2 tbsp apple cider vinegar
2 tbsp soy sauce
1 tsp kosher salt
1 tsp chili powder
1 tsp garlic powder
½ tsp ground cumin
½ tsp black pepper
¼ cup fresh cilantro chopped
1 diced jalapeño seeds removed

Instructions

Pound skirt steak to ½ inch thickness. Skip this step if your steak is already ½ inch thick or thinner.
In a large bowl or zip-top bag, combine olive oil, lime juice, apple cider vinegar, soy sauce, kosher salt, chili powder, garlic powder, cumin, black pepper, cilantro, and jalapeño. Whisk or shake to combine.
Add the skirt steak to the marinade and coat well. Cover and refrigerate for 2 to 6 hours. The sweet spot is 4 to 5 hours.
Remove the steak from the refrigerator about 20 minutes before cooking.
Preheat a grill, Blackstone, or cast-iron skillet to high heat. Cook the steak 4 to 5 minutes per side. For medium-rare (130-135°F internal), cook 4 minutes per side. For medium to medium-well (140-145°F internal), cook 5 minutes per side.
Transfer to a cutting board and rest 5 to 10 minutes.
Slice thin against the grain and serve.

Video

Notes

Marinating window: 4 to 5 hours delivers the best flavor. Don't go past 8 hours or the acids will break down the meat and leave you with a mushy texture.
Skirt vs. flank: Skirt is best for its fat content and loose grain. Flank works in a pinch but is leaner, so pull it earlier to avoid toughness.
Preheat fully: A cold grill or pan won't sear. Get it screaming hot before the steak goes on.
Slicing: Always cut thin slices against the grain. This is what makes skirt steak tender.
Don't overcrowd (stovetop only): Give the steak a few inches of space in the pan. If it's crowded, it'll steam instead of sear. Cook in two batches if needed.
Storage: Refrigerate in an airtight container up to 4 days. Reheat in a hot skillet for the best texture.

Nutrition