Authentic Carne Asada Marinade for Skirt Steak
A simple, flavorful marinade recipe using fresh lime and cilantro to tenderize skirt steak for grilling.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 4 hr 25 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Lactose
Ingredients
Scale
- 2 pounds skirt steak or flank steak
- 1 cup fresh lime juice (about 8 limes)
- 1/2 cup olive oil
- 1 large bunch fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the skirt steak in a large, non-reactive dish or a resealable plastic bag.
- In a bowl, whisk together the lime juice, olive oil, cilantro, garlic, jalapeño (if using), cumin, oregano, salt, and pepper. This is your best carne asada marinade for grilling.
- Pour the marinade over the steak, making sure the meat is fully coated.
- Cover the dish or seal the bag. Marinate the steak in the refrigerator for at least 4 hours, or up to 12 hours for maximum flavor. Do not marinate longer than 12 hours due to the acid in the lime juice.
- Remove the steak from the marinade and pat it dry with paper towels before grilling. Discard the remaining marinade.
- Grill the steak over high heat for 3 to 5 minutes per side for medium-rare, depending on thickness.
- Let the meat rest for 10 minutes before slicing thinly against the grain.
Notes
- For a spicier marinade, add one whole serrano pepper along with the jalapeño.
- If you do not have skirt steak, flank steak is a good substitute for this Mexican carne asada marinade.
- Always pat the meat dry before grilling; this helps you get a good sear.
Nutrition
- Serving Size: 4 oz cooked meat
- Calories: 320
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 28
- Cholesterol: 85