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How to Make The Best Grilled Carne Asada

Skirt and Flank steak bathed in a cilantro-lime marinade and grilled over hot charcoal to make an authentic style Carne Asada.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Marinate 2 hours
Total Time 2 hours 20 minutes
Servings 4
Calories 701kcal
Author Jordan Hanger

Ingredients

  • 2.5 lb skirt and flank steak You can use just skirt steak or flank, or a mixutre of both like I did here.
  • ½ cup fresh cilantro
  • ½ cup olive oil
  • 1 lime juice only
  • 4 cloves of garlic
  • 2 tsp dried oregano
  • 1 tbsp brown sugar
  • 2 tsp cumin
  • cup orange juice
  • 2 tbsp soy sauce
  • 1 tsp salt flakes
  • 1 tsp black pepper finely ground

Instructions

  • Put marinade ingredients into a food processor and blitz till chunky.
  • Add steak and marinade (reserve some for serving) to a dish and mix well, making sure to fully cover the steak. Refrigerate for at least a couple of hours or overnight.
  • Set up your charcoal smoker to cook using high direct heat with lump charcoal.
  • Allow the grill to warm up for 10 minutes before cooking the steak.
  • Sear your steak on either side. Flip the steak continually while cooking.
  • After 6-10 minutes and the internal temperature of the steak is 130°F remove it from the grill.
  • Rest the steak for 10 minutes before carving and serving.

Nutrition

Calories: 701kcal | Carbohydrates: 7g | Protein: 62g | Fat: 48g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 774mg | Potassium: 909mg | Fiber: 1g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 6mg