Carne Asada grilled to perfection and full of flavor is so easy to make. With robust flavors like jalapeno, garlic, cumin, and chili powder it is definitely a recipe that you need to save. Once this steak hits the grill, everyone’s mouth will be watering!
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The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
As summer approaches your thoughts might be turning to grilling recipes to enjoy al fresco.
Instead of the usual burgers or hot dogs, have you tried cooking steak on the grill? More specifically, carne asada (which literally translate from Spanish to English as “grilled meat”).
Using skirt steak which has been marinated in delicious flavors like jalapeño, cilantro, garlic, lime, cumin, and oregano, it is then grilled to perfection before being sliced and enjoyed.
Carne asada can be served as-is with sides like rice, beans, and salad, or chopped up to use in other dishes like tacos, fajitas, quesadillas, or nachos.
However you use it, once this steak hits the grill, everyone’s mouth will be watering!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Protein – Skirt or Flank Steak
- Fresh Produce – Jalapeño, Garlic, Cilantro (Fresh Coriander), Orange, Limes,
- White Wine Vinegar
- Chili Powder – use mild or hot depending on your personal tastes and spicy heat preference!
- Ground Cumin
- Dried Oregano
- Ground Black Pepper
What is skirt steak?
Skirt steak is a thin, long cut of beef from the underbelly of the cow, also known as Hanger steak. Flank steak is very similar but cut from the abdominal muscles of the cow. Both are inexpensive cuts of beef and are best cooked fast at a high temperature. Don’t cook past a medium, otherwise, the meat becomes tough. Both have plenty of fat marbling which equals moist meat, with good beefy flavour. Skirt steak and flank steak are great for fajitas, stir-fries, and grilling on a barbecue.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Steak
One of the hero ingredients in this dish is beef, so here are some more recipes using the same:
- Sweet & Spicy Bourbon Steak Kebabs
- Balsamic Steak +Vegetable Roll-Ups
- Greek Steak Salad with Feta & Kalamata Olives
More Grilling Recipes
Looking for more recipes to cook on the grill? Check these recipes out next:
- Flavorful Grilled Herb-Rubbed Pork Chops for Al Fresco Dining!
- Grilled Lamb & Halloumi Wrap
- BBQ Pork Sandwich with Grilled Apples + Slaw
How Do I Make Carne Asada?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 1 jalapeño, seeded and minced
- 1 Tbsp minced garlic
- ½ cup cilantro (fresh coriander), chopped
- ⅓ cup olive oil
- 1 orange, juiced
- 2 lime, juiced
- 2 Tbsp white wine vinegar
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- ¼ tsp black pepper
- 2 lb (900g) skirt or flank steak, with excess fat removed
- Place the jalapeño, garlic, cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, salt, cumin, oregano, chili powder, and black pepper in a large bowl and whisk together. Set aside.
- Place the steak in a non-reactive baking dish and pour the marinade on top.
- Cover with plastic wrap and place in the fridge to marinate for 2-4 hours (but no more than 4 hours), turning often.
- When ready to cook, preheat the grill to medium-high.
- Take the steak out of the baking dish and pat dry with paper towels.
- Lightly drizzle the steak with some olive oil and season with salt and pepper to personal taste.
- Transfer the steak to the grill and grill for 8 minutes per side, turning once.
- Remove steak from the grill, cover, and rest for 5 minutes before slicing against the grain.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 732Total Fat: 51gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 135mgSodium: 832mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 57g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Quick & Easy Spicy Salsa
- Side Dish: Instant Pot Cilantro Lime Rice
- Side Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Beverage: Watermelon Moscato Slushie Cocktail
- Dessert: Mini Blueberry Cheesecakes with Crumble Topping
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!