Best Carne Asada Steak Recipe
Make the Best Carne Asada Steak Recipe now: marinate, sear, slice, and serve with warm tortillas and bright toppings.
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup fresh lime juice (5-7 limes)
- juice from 1 large orange
- ½ cup canola oil
- 3 tbsp packed dark brown sugar
- 2 medium cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- kosher salt (to taste)
- 2 lbs. trimmed skirt steak (cut with the grain into 5" pieces, flank or hanger are other options)
- lime slices/wedges, avocados, red or yellow onion, queso fresco, crumbled, salsa, fresh cilantro, tortillas
Instructions
Step 1: Whisk the Marinade
In a medium mixing bowl whisk together low-sodium soy sauce, fresh lime juice, orange juice, canola oil, packed dark brown sugar, minced garlic, ground cumin and freshly ground black pepper until the sugar is dissolved and the liquid looks glossy and slightly thickened; leave the whisk resting across the rim of the bowl so it carries the evidence of the action. Season lightly with kosher salt to taste as you go, tasting for a bright citrus-salty balance. This is the flavor foundation—vibrant, tangy, and slightly sweet.
Step 2: Coat and Bag the Steaks
Place trimmed skirt steak pieces (cut with the grain into roughly 5" pieces) into a large, clean gallon zip-top bag, pour the marinade over the beef, squeeze out excess air, seal, and massage the bag so every surface of the meat is evenly glossed in the marinade. Lay the bag flat so the liquid distributes in a thin layer across the meat, then refrigerate for 2–10 hours, flipping the bag occasionally so the flavors penetrate evenly and the sugar and citrus mellow into the beef.
Step 3: Bring Up to Temperature and Pat Dry
When you're ready to cook, remove the marinated steaks from the fridge 15–30 minutes before cooking to take the chill off. Open the bag and drain any pooled liquid, then gently wipe the meat with paper towels to remove excess marinade so the surface will char properly—you're aiming for damp, not dripping. Keep the wiped steaks on a clean board and let residual citrus beads settle.
Step 4: Sear to a Deep Char and Rest
Using a very hot, well-seasoned cast-iron skillet, brush a scant teaspoon of canola oil across the hot surface and carefully lay the steaks down so they sizzle and form a dark, caramelized crust. Cook until the beef releases and a gorgeous char has formed (about 3 minutes per side for that deep exterior color), targeting an internal temperature just under medium-rare. Transfer the steaks to a cutting board and rest 5 minutes so the juices redistribute and the slices remain tender and juicy.
Step 5: Slice, Dress, and Serve
Slice the rested steak thinly against the grain to reveal the warm pink interior and arrange the pieces fanned on a serving board or platter. Drizzle with a squeeze of fresh lime juice and finish with chopped cilantro, crumbled queso fresco, slices of avocado and red or yellow onion, a small side bowl of salsa, and warm tortillas. Plate simply and enjoy the bright citrus notes contrasted with the smoky, caramelized beef.
Notes
- Pat steaks dry before searing to ensure a deep char.
- Do not marinate longer than 10 hours to avoid mushy texture.
- Let the meat rest 5 minutes after cooking to retain juices.
- Use an instant-read thermometer to hit your desired doneness.
- Keep toppings separate until serving to preserve freshness.