This easy Carne Asada recipe will make the best homemade carne asada you’ve ever eaten. Recipe includes oven, stovetop and grill instructions.
Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 1 day
Total Time 1 day 22 minutes
Servings 4 to 6 servings
Ingredients
Special Equipment
- Liquid measuring cup optional, but nice to have
- Instant-read thermometer optional, but nice to have
- Foil if cooking under the broiler
Marinade
- 1/2 cup orange juice bottled is fine
- 1/2 cup soy sauce low-sodium is fine
- 1/4 cup lemon juice bottled is fine
- 1/4 cup olive oil
- 2 tablespoons lime juice bottled is fine
- 2 cloves garlic pressed or diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepperoptional
- 1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed
Meat
- 1 1/2 to 2 pounds skirt, flank, or flap steak
Instructions
- Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
In the Oven
- Adjust top rack to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan and broil 4 to 6 minutes per side. Pull at 135°F for medium-rare, 145°F for medium.
On the Stovetop
- Turn on your kitchen fan and crack open a window. Heat a large skillet over medium-high heat and grease pan with a drizzle of vegetable oil. Cut meat into pan-size pieces and cook in batches, 4 to 8 minutes per side until done or the internal temperature reads 135°F for medium-rare, 145°F for medium. If the outside of your meat begins to cook too quickly or things start getting too smokey, turn heat down to medium.
On the Grill
- Heat grill to medium-high heat and cook for 4 to 8 minutes per side, until the internal temperature reaches 135°F for mediu-rare, 145°F for medium.
- Serve and enjoy!
Recipe Notes
Approximate nutritional information is for 2 pounds of skirt steak divided into 6 servings and assumes 10% marinade retention.