Easy Carne Asada Recipe (Oven, Stovetop & Grill Instructions)
User Reviews
4.9
Easy Carne Asada Recipe (Oven, Stovetop & Grill Instructions)
Description
This recipe prepares skirt steak with a marinade composed of orange juice, soy sauce, lemon and lime juices, olive oil, garlic, and warming spices including chili powder, cumin, paprika, oregano, black pepper, and optional chipotle chili pepper for smoky heat. Fresh cilantro adds herbal freshness. The beef marinates from 4 to 24 hours, allowing the citrus and seasonings to tenderize and deeply flavor the meat.
The cooking methods include broiling in the oven about 4–6 minutes per side, stovetop pan-searing 4–8 minutes per side over medium-high heat, or grilling for 4–8 minutes per side over medium-high heat. Using an instant-read thermometer helps achieve medium-rare or medium doneness by pulling the meat at 135°F or 145°F, respectively. The result is a juicy, thinly sliced steak with a balanced savory, citrus, and smoky profile. Carne Asada is versatile for serving slices as a main or chopped for tacos, burritos, or salads.
The recipe notes include nutritional information estimating six servings from 2 pounds of skirt steak under this preparation. Proper marination time and monitoring cooking temperature ensure tender results without overcooking. Turning the meat during marination and cooking promotes even flavor and texture.
Ingredients
Special Equipment
- Liquid measuring cup optional, but nice to have
- instant-read thermometer optional, but nice to have
- Foil if cooking under the broiler
Marinade
- 1/2 cup orange juice bottled is fine
- 1/2 cup soy sauce low-sodium is fine
- 1/4 cup lemon juice bottled is fine
- 1/4 cup olive oil
- 2 tablespoons lime juice bottled is fine
- 2 cloves garlic pressed or diced
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon black pepper
- 1/4 teaspoon ground chipotle chili pepper optional, or 1 teaspoon finely chopped, canned chipotle pepper
- 1/2 cilantro bunch, fresh, chopped, about 3/4-1 cup very loosely packed
Meat
- 1 1/2 to 2 pounds skirt steak or flank or flap steak
Instructions
- Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.
In the Oven
- Adjust top rack to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan and broil 4 to 6 minutes per side. Pull at 135°F for medium-rare, 145°F for medium.
On the Stovetop
- Turn on your kitchen fan and crack open a window. Heat a large skillet over medium-high heat and grease pan with a drizzle of vegetable oil. Cut meat into pan-size pieces and cook in batches, 4 to 8 minutes per side until done or the internal temperature reads 135°F for medium-rare, 145°F for medium. If the outside of your meat begins to cook too quickly or things start getting too smokey, turn heat down to medium.
On the Grill
- Heat grill to medium-high heat and cook for 4 to 8 minutes per side, until the internal temperature reaches 135°F for mediu-rare, 145°F for medium.
- Serve and enjoy!
Notes
- Nutritional info estimates 6 servings from 2 pounds of skirt steak with about 10% marinade retention.
- Marinate the meat at least 4 hours and up to 24 hours, flipping halfway for even flavor.
- Use an instant-read thermometer to check for medium-rare (135°F) or medium (145°F) doneness.
- Adjust heat during stovetop cooking to prevent burning or excessive smoke.
- After cooking, let the meat rest briefly before slicing against the grain for tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
