by Austin Carter
New Recipe
- Prep Time: 10 hours 30 minutes - Cook Time: 15 minutes - Resting Time: 15 minutes - Total Time: 11 hours - Course: Main Course - Cuisine: Mexican - Servings: 6 - Calories: 320 kcal
– Grill – Tongs – Mixing Bowl – Container – Cutting Board and Knife – Meat thermometer – Citrus Juicer – Garlic Press
– 2 pounds skirt steak – ½ cup orange juice – ½ cup lime juice – ¼ cup soy sauce – 4 cloves garlic minced – ¼ cup cilantro chopped – 1 teaspoon cumin – 1 teaspoon chili powder – 1 teaspoon paprika – Salt and pepper to taste – 2 tablespoons olive oil
Prepare the Marinade: 1. In a mixing bowl, combine orange juice, lime juice, soy sauce, minced garlic, chopped cilantro, cumin, chili powder, paprika, salt, pepper, and olive oil. 2. Whisk all ingredients together thoroughly. Marinate the Steak: 1. Place skirt steak in a shallow dish.
2. Pour the marinade over the steak, ensuring it’s entirely coated. 3. Cover the dish and refrigerate for overnight (8-12 hours) for maximum flavor. Preheat the Grill: 1. Heat your grill to medium-high heat.
Grill the Steak: 1. Remove the steak from the marinade and discard excess marinade. 2. Grill the steak for about 4-5 minutes per side, or until it reaches your preferred level of doneness. 3. Use a meat thermometer to check for doneness if needed (for medium-rare, aim for an internal temperature of 130-135°F or 55-57°C).
Rest and Slice: 1. Once grilled, transfer the steak to a cutting board and let it rest for 5-10 minutes. 2. Slice the carne asada thinly against the grain for optimal tenderness. Serve: 1. Arrange the sliced carne asada on a platter. Garnish with fresh cilantro and serve with your favorite toppings.