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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 10 minutes
Cook Time 10 minutes
Marinate 2 hours
Total Time 2 hours 20 minutes
Servings 4
Calories 701kcal
Author Dean "Schuey" Schumann
- 2.5 lbs skirt steak
- ½ cup fresh cilantro chopped
- ½ cup olive oil
- 1 lime zest and juice
- 4 cloves of garlic crushed
- 2 tsp dried oregano
- 1 tbsp brown sugar
- 2 tsp cumin
- 1 tsp salt flakes
- 1 tsp black pepper finely ground
Trim the skirt steak, removing any silver skin 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 or overnight.
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.
Sodium: 774mg | Calcium: 60mg | Vitamin C: 6mg | Vitamin A: 199IU | Sugar: 3g | Fiber: 1g | Potassium: 909mg | Cholesterol: 179mg | Calories: 701kcal | Trans Fat: 1g | Saturated Fat: 12g | Fat: 48g | Protein: 62g | Carbohydrates: 7g | Iron: 6mg