Carne Asada Arrachera Con Ajo Y Limon a La Parrilla
Elevate your next grilling session with Carne Asada Arrachera Con Ajo Y Limón a La Parrilla, a mouthwatering Mexican classic that’s bursting with bold flavors! This recipe features tender skirt steak (arrachera) marinated in a tangy, aromatic blend of freshly squeezed lime juice, minced garlic, olive oil, and earthy spices like cumin and paprika. The marinade infuses the meat with zesty and smoky undertones, creating a perfect balance of savory and refreshing flavors. Grilled to perfection in under 10 minutes, the steak achieves a juicy, charred exterior while remaining tender and flavorful. Serve this fiesta on a plate with fresh cilantro, lime wedges, and your favorite sides, such as warm tortillas or grilled vegetables. Whether you're hosting a backyard barbecue or craving a vibrant weeknight meal, this easy carne asada recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 pounds skirt steak (arrachera)
- 0.5 cups lime juice (freshly squeezed)
- 0.25 cups olive oil
- 4 cloves garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped)
- 4 wedges lime wedges (for serving)
Instructions
In a medium bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, paprika, chili powder, salt, and black pepper.
Place the skirt steak in a large zip-top plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Marinate the steak in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
Preheat your grill to high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and allow any excess marinade to drip off. Discard the used marinade.
Grill the skirt steak over high heat for 3-5 minutes per side, depending on your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare or 140°F for medium.
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices.
Slice the steak thinly against the grain for maximum tenderness. Optionally, garnish with chopped cilantro and a squeeze of fresh lime juice.
Serve immediately with lime wedges on the side, along with your favorite Mexican sides such as rice, tortillas, or grilled vegetables.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
