Carne asada
Zingy, charred skirt steak marinated in citrus, garlic and spices — perfect for tacos, salads or a showstopping main.
Carne asada is quick, punchy Mexican fare — a citrusy, garlicky marinade gives skirt steak its irresistible charred flavour. It’s the perfect centrepiece for tacos, burrito bowls or simply served with a crisp salad and warmed tortillas.
This version uses a citrus-forward marinade with smoky paprika and cumin for balance; cook it fast and rest it well for the juiciest results.
Ingredients
- 800 g skirt steak
- 2 oranges — juice both (about 120 ml)
- 3 limes — juice 2 for marinade; reserve 1 for wedges
- 60 ml olive oil
- 4 garlic cloves — finely minced
- 15 ml dried oregano
- 10 ml ground cumin
- 5 ml smoked paprika
- 5 ml dried chilli flakes — use less if you prefer mild
- 10 ml sea salt
- 5 ml black pepper — freshly ground
- 15 ml honey — balances the citrus
- 15 g fresh coriander — roughly chopped; part goes in marinade, part to garnish
- 3 spring onions — finely sliced, white and green parts separated
Equipment
- grill or griddle pan
- measuring spoons
- resealable bag or shallow non-reactive dish
- kitchen thermometer
- tongs
Instructions
Make the marinade: zest 1 orange and 1 lime, then juice both oranges and 2 limes into a bowl. Add olive oil, minced garlic, dried oregano, ground cumin, smoked paprika, dried chilli flakes, honey, sea salt and black pepper. Chop two-thirds of the fresh coriander and stir into the marinade.
Place the skirt steak in a shallow non-reactive dish or a resealable bag and pour over the marinade, massaging it into the meat so it’s evenly coated. Seal or cover and refrigerate.
Remove the steak from the fridge 30 minutes before cooking so it comes towards room temperature; leave it in the marinade at room temp on the worktop.
Heat a hot grill or a heavy griddle pan over high heat until smoking slightly. Remove the steak from the marinade and pat both sides dry with kitchen paper — discard the used marinade or boil it if you plan to use it as a sauce. Brush a little olive oil on the steak just before it hits the grill.
Grill the steak over high heat: for a 2 cm thick skirt steak aim for 3–4 minutes per side for rare, 4–5 minutes per side for medium-rare. Don’t move the steak while it’s searing to allow good colour to form. Use tongs to flip once.
Transfer the steak to a board, tent loosely with foil and rest for 10 minutes before slicing. Resting lets the juices redistribute.
Slice the steak thinly across the grain. Scatter the remaining fresh coriander and sliced spring onions over the meat and serve with lime wedges for squeezing. Serve immediately with warmed tortillas, pickled onions or a salad.
Tips
- Pat the steak dry before it hits the hot grill — moisture is the enemy of a good sear.
- If you want to use the marinade as a sauce, reserve a portion before adding the raw meat. Otherwise bring the used marinade to a rolling boil for 2 minutes to make it safe.
- Slice the meat thinly across the grain for maximum tenderness; identify the grain direction before cooking.
- Make the marinade up to 24 hours ahead and keep it separate; marinate the steak for 4–8 hours only.
- Leftovers keep for 2 days in the fridge and work brilliantly in tacos, salads or fried rice.
Substitutions
skirt steak → flank steak, same weight
Stays closehoney → soft light brown sugar, same quantity
Stays closesmoked paprika → regular paprika, same quantity
Noticeably differentfresh coriander → fresh flat-leaf parsley, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 682
- Calories
- 52 g
- Protein
- 12 g
- Carbs
- 54 g
- Fat
- 2 g
- Fibre
- 10 g
- Sugar
- 1000 mg
- Sodium
FAQ
Can I make the marinade overnight?
Yes — mix the marinade up to 24 hours ahead. Marinate the steak for 4–8 hours; beyond 8 hours the citrus begins to firm the surface.
How can I tell when the steak is done?
Use a thermometer: 52–55°C for medium-rare. Skirt steak cooks quickly so rely on time and feel rather than colour alone.
Is it safe to use the leftover marinade as a sauce?
Only if you reserve some before adding raw meat. If you must use the used marinade, bring it to a vigorous boil for at least 2 minutes to kill bacteria.
What can I serve with carne asada?
Warm tortillas, pickled red onions, guacamole, grilled corn or a crisp salad all work brilliantly.
Community Photos
No photos yet
Be the first to share your creation!