Best Carne Asada Steak Recipe
Make Best Carne Asada Steak Recipe tonight: marinate, sear to char, slice against the grain, and serve with lime and tortillas.
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: Make the Marinade
Whisk together the low-sodium soy sauce, fresh lime juice, orange juice, canola oil, packed dark brown sugar, minced garlic, ground cumin and freshly ground black pepper in a medium bowl until the sugar dissolves and the mixture emulsifies into a glossy, amber-brown dressing. Taste and adjust with kosher salt if needed — the marinade should be bright from citrus, slightly sweet, and deeply savory, with visible flecks of garlic and cumin suspended in the liquid.
Step 2: Marinate the Steak
Transfer the trimmed skirt steak pieces (cut with the grain into ~5" pieces) into a gallon-size zip-top bag, pour the prepared marinade over the meat, squeeze out excess air and seal. Massage the bag so every surface of the steak is coated in the glossy marinade, lay the bag flat in the fridge and refrigerate for 2–10 hours, flipping the bag occasionally so the flavors penetrate evenly and the meat fibers soak up the citrus-brown sugar tang.
Step 3: Bring to Temperature and Dry
When you're ready to cook, remove the marinated steak from the refrigerator 15–30 minutes beforehand so it comes closer to room temperature; then place the meat on a rimmed tray and gently pat both sides with paper towel to wipe off excess marinade — you want a thin sheen left for caramelization but not a wet film that will steam instead of sear.
Step 4: Sear to a Gorgeous Char
Use a well-seasoned 10–12" cast iron skillet (or grill pan) brushed with about 1 teaspoon canola oil and heated until it is very hot and just beginning to smoke. Carefully lay the steaks into the pan, sear undisturbed until they naturally release and a deep brown crust forms (about 3 minutes), flip and cook the second side about another 3 minutes for medium-rare; aim for an internal temperature around 128–130°F for a rosy center with pronounced char on the exterior.
Step 5: Rest and Slice Against the Grain
Transfer the seared steaks to a cutting board and let them rest for 5 minutes so the juices redistribute. Using a sharp knife, slice thinly against the grain into even ribbons — the cuts should reveal a tender pink interior contrasted with a deeply caramelized edge.
Step 6: Dress and Serve with Fresh Accoutrements
Arrange the sliced carne asada on a rustic wooden board or platter, squeeze bright lime juice over the meat, and serve with lime wedges, sliced avocado, thinly sliced red or yellow onion, crumbled queso fresco, a small jar of salsa, chopped fresh cilantro and warm tortillas. Enjoy the contrast of crisp char, juicy pink interior, citrus brightness and creamy avocado.
Notes
- Pat the steak mostly dry before searing to get a better crust.
- Use an instant-read thermometer to avoid overcooking; aim for 128-130°F for medium-rare.
- Keep toppings separate until serving to preserve texture and brightness.