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Carne Asada

Authentic Style Carne Asada

Skirt steak bathed in the cilantro-lime marinade and grilled over hot charcoal to make an authentic style Carne Asada.
Course Main Course
Cuisine Mexican
Prep Time 2 hours 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 2 hours 25 minutes
Author Dean "Schuey" Schumann


  • 2.5 lbs skirt steak
  • ½ cup chopped cilantro leaves
  • ½ cup olive oil
  • zest and juice of one lime
  • 4 cloves of garlic (crushed)
  • 2 tsp dried oregano
  • 1 tbsp brown sugar
  • 2 tsp cumin
  • 1 tsp salt flakes
  • 1 tsp fine black pepper


  • Trim skirt steak, removing any silver side and fat.
  • Put marinade ingredients into a container and mix thoroughly.
  • Add steak to marinade, make sure to fully cover and refrigerate for at least a couple of hours.
  • Set up Weber to cook using high direct heat with lump charcoal.
  • Allow the grill to warm up for 10 minutes before cooking the steak.
  • Keep flipping steak every 30 seconds to a minute.
  • Keep moving steak if flare-ups begin.
  • Check the internal temp regularly with an instant read thermometer.
  • Remove from heat when internal temp of 130°F is reached.
  • Allow the steak to rest for 5 minutes before slicing.
  • Cut the steak against the grain, with ¼ to ⅓ thick slices.
  • Enjoy.

To Serve:

  • On tacos
  • In bread rolls
  • As the main of a serving platter