Carne Asada: Simple Grilled Skirt Steak

• 1 1/2 pounds skirt steak
• 1/4 cup lime juice
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste

Steps

1. 1 In a large bowl, whisk together lime juice, olive oil, garlic, soy sauce, chili powder, and cumin.
2. 2 Add the skirt steak to the marinade, ensuring it's well-coated. Cover and refrigerate for at least 30 minutes.
3. 3 Preheat your grill to high heat.
4. 4 Remove steak from marinade and season with salt and pepper.
5. 5 Grill steak for 3-4 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare.
6. 6 Let the steak rest for 5 minutes before slicing against the grain.

Nutrition

Tips

• For best results, let the steak come to room temperature before grilling.
• Use a meat thermometer to ensure perfect doneness every time.
• If you don’t have skirt steak, flank steak is a great substitute.
• Serve with fresh lime wedges for an extra zesty kick.
• For a smoky flavor, use mesquite wood chips in your grill.

Storage

Store leftover carne asada in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat.

Serving Suggestions

• Serve with warm tortillas and fresh salsa.
• Pair with a refreshing avocado salad.
• Add to burritos with beans and rice.
• Enjoy with a side of grilled corn on the cob.

FAQ