Carne Asada the Real Deal
Experience the bold, authentic flavors of "Carne Asada the Real Deal," a vibrant recipe that brings the taste of Mexico right to your grill. This dish features tender, marinated skirt steak infused with a tangy blend of orange and lime juices, soy sauce, garlic, and jalapeño for a zesty heat. A touch of fresh cilantro, cumin, and chili powder enhances the smoky, savory profile, making every bite unforgettable. Perfectly charred on a hot grill, this juicy steak is sliced thin against the grain for ultimate tenderness and served with warm flour tortillas and lime wedges for a classic presentation. Whether you’re hosting a backyard cookout or preparing a crowd-pleasing taco night, this easy-to-follow recipe delivers mouthwatering results in under 30 minutes of cooking time.
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Recipe Information
Ingredients
- 2 pounds skirt steak
- 0.5 cups orange juice
- 0.25 cups lime juice
- 0.25 cups soy sauce
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- 4 units garlic cloves, minced
- 1 unit jalapeño, finely chopped
- 0.5 cups fresh cilantro, chopped
- 1 teaspoons ground cumin
- 1 teaspoons chili powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 12 units flour tortillas (optional, for serving)
- 4 units lime wedges (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, and white vinegar to form the base of the marinade.
Stir in the minced garlic, chopped jalapeño, cilantro, ground cumin, chili powder, salt, and black pepper until well combined.
Place the skirt steak in a large zip-lock bag or shallow dish and pour the marinade over the meat, ensuring it is thoroughly coated.
Seal the bag or cover the dish and refrigerate. Allow the steak to marinate for at least 2 hours, preferably 4-6 hours, or overnight for the best flavor.
Preheat your grill to high heat, around 450-500°F (232-260°C). Lightly oil the grates to prevent sticking.
Remove the steak from the marinade, letting any excess drip off, and discard the marinade.
Grill the steak for 3-5 minutes per side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for tenderness.
Serve immediately with flour tortillas, lime wedges, or your favorite toppings like guacamole, pico de gallo, or grilled vegetables.
Nutrition Facts
Calories |
6143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.4 g | 502% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 8987 mg | 391% | |
| Total Carbohydrate | 358.2 g | 130% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 28.6 g | ||
| Protein | 318.5 g | 637% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1020 mg | 78% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 4973 mg | 106% | |
*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.
