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Carne Asada

Carne Asada

Carne Asada - amazingly juicy and tender grilled skirt steak soaked in a flavor-packed marinade full of Mexican flavors. Best served as stuffings for tacos, burritos, and more just in time for Cinco de Mayo. It's going to be a hit with everyone!
Course Main
Cuisine Mexican
Keyword carne asada
Prep Time 10 minutes
Cook Time 8 minutes
Marinating Time 2 hours
Total Time 2 hours 18 minutes
Servings 4 - 5
Calories 444kcal
Author Imma


  • ½ -1 lime (about 1 Tablespoon freshly squeezed lime juice) 
  • 2-3 tablespoons soy sauce 
  • 1-2 teaspoons minced garlic 
  • ¼ cup pineapple juice or orange juice  
  • ½ teaspoon oregano 
  • ½ teaspoon cumin 
  • ½ teaspoon white pepper 
  • 1 teaspoon onion powder  
  • 1- 1 ½ pound skirt steak , trimmed 
  • 2-3 tablespoons cilantro 


  • In a small bowl combine soy sauce, garlic, pineapple juice, oregano, cumin white pepper, and onion powder.  
  • Place skirt steak in a large bowl or gallon size sealable bag, add cilantro, mix well with skirt steak and marinate for at least 2 hours or refrigerated until ready to cook. You may let it refrigerate for up to 24 hours for optimum flavor. 
  • Preheat grill to medium-high. 
  • When ready to grill, drain the skirt steak and use paper towels to pat dry. 
  • Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for3-4 minutes per side for medium or until steak has a deeply brown crust. Cooking times might vary depending on thickness of skirt steak. 
  • You can equally cook skirt steak in a cast iron.  
  • Once done, remove from heat and place on a cutting board, let rest 10 minutes. Slice against the grain and serve. 


  1. If you are one of those who doesn’t like cilantro, just leave it out completely.
  2. For those who don’t have access to soy sauce, you may use Maggi’s seasoning sauce, Coconut Aminos, or Worcestershire sauce.
  3. Alternatively, you can cook the steak on the stovetop. Heat a large heavy skillet, a cast-iron preferably, over high heat, and cook the meat for about 5-7 minutes per side, depending on the thickness of your meat or until the desired doneness is achieved.
  4. Serve this with my homemade tortillas, pico de gallo, and this black bean and corn salad.


Calories: 444kcal | Carbohydrates: 2g | Protein: 62g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 691mg | Potassium: 864mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 6mg