Best Damn Carne Asada
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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.
Ingredients
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.
Nutrition
- Serving Size
- 5 oz
- Calories
- 226 kcal
- Carbohydrate Content
- 2 g
- Protein Content
- 25 g
- Fat Content
- 13 g
- Saturated Fat Content
- 4 g
- Trans Fat Content
- 0.4 g
- Cholesterol Content
- 71 mg
- Sodium Content
- 805 mg
- Fiber Content
- 0.3 g
- Sugar Content
- 0.3 g
- Unsaturated Fat Content
- 8 g
