Carne Asada Recipe- Juicy and filled with Mexican flavors galore, this delicious skirt steak is so ready for your summertime grill!
With Labor Day right around the corner, I am doing more grilling than ever. Whether cooking on a gas or charcoal grill, grilling is a great way to enjoy fresh, flavorful foods, including steak. I’m actually going through a serious steak phase right now. The more steak, the better. And I’m talking all cuts of meat from flank and skirt steaks to juicy and tender filet mignons. Lately, I really feel like my body has been craving a lot of high quality protein, and beef is such an incredible way to give my body what it needs.
From the time I was a little girl, I became somewhat of a steak fan. My daddy would take my family to the swankiest steakhouses in Chicago and wherever we traveled. Since I was so young at the time, I was always presented with the children’s menu. However, I wasn’t a fan and my daddy said I didn’t have to order from it. Yep, I was spoiled from the very beginning. Since those very days, I have always loved a great top of the line steak whether at a top ranked steakhouse or right in my very home.
Because I have literally had every steak under the sun, I am going through the process of testing many different flavors so I can keep it new and fresh. My new Carne Asada recipe is truly a work of flavorful art that is incredibly perfect for your holiday grilling. Even better, grocery stores offer their best deals on steak before summer holidays, just in time for your Labor Day festivities.
The flavors are magical. I found myself sneaking into the kitchen eating it and then eating it again and again not being able to get enough. From my very first bite, I fell in love. It starts with the marinade that is truly the essence of flavors coming together in the most sensational and harmonious way.
Acids, like the soy sauce, lime juice, orange juice and vinegar, really break down and tenderize the meat while also providing the most incredible taste. Then I really have some fun with some of the spices like cumin, cilantro, garlic and jalapeno. It gives it just enough heat but it isn’t overwhelming. I let the flavors really seep into the beef overnight so you really get the punch of flavor you want once grilled.
Once you fire up the grill, which provides maximum taste and optimal tenderness, all of those flavors intensify and turn into something truly remarkable. The versatility of this recipe is insane! You can either serve it as is or turn it into fajitas or tacos. It works perfectly either way. Do yourself a favor and make this over Labor Day weekend and all season long for that matter. I will be making it again and again…. And again and again. Even steak snobs will love this!
Visit BeefItsWhatsForDinner.com for more summer grilling tips and inspiration!
Disclosure: This recipe was sponsored by Beef. It’s What’s For Dinner, on behalf of the Beef Checkoff, but all opinions expressed here are my own. Thank you for the partnership.
- ⅓ cup extra virgin olive oil
- ⅓ cup soy sauce
- ⅓ cup fresh lime juice
- ¼ cup finely chopped cilantro
- 3 tablespoons fresh orange juice
- 3 tablespoons white vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ medium onion, diced
- 4 garlic cloves, minced
- 1 jalapeño chile pepper, seeded and minced
- 1 - 1 ½ pound skirt steak
- Salt and pepper to taste
- For serving: cilantro, tortillas, limes, salsa verde, avocado, cotija, etc.
- Whisk the olive oil, soy sauce, lime juice, cilantro, orange juice, vinegar, sugar, pepper, cumin, onion, garlic and seeded chile pepper in a large ziploc bag until well combined.
- Add skirt steak to ziploc bag with marinade and allow to marinade overnight preferably or at least 8 hours.
- When ready to grill, liberally season with salt and pepper.
- Grill covered until golden brown (cooked to medium rare (145°F) doneness), perfectly charred and tender
- To determine doneness, insert an instant-read thermometer horizontally into the side of the steak. Place the thermometer in the thickest part of the steak and do not let it touch bone, fat or the grill.
- Allow to rest before slicing on a cutting board.
- Serve with salsas, tortillas and garnishes of your choice and enjoy!