Before you cook
Background Recipe story & origin
Carne asada is the backbone of Mexican grilled beef, found at taquerias, backyard gatherings, and street carts throughout Mexico and the American Southwest. The dish traces to Spanish colonization, when cattle ranching became widespread in northern Mexico. The simplest versions use just salt and lime; more complex marinades add garlic, cumin, and cilantro. Skirt steak became the preferred cut because it was inexpensive, took well to marinades, and cooked quickly over high heat. In Mexican cooking, carne asada is typically chopped rather than sliced and served in tacos with just onion and cilantro. American-Mexican restaurants often serve it sliced on a plate with rice and beans. Either way, the key is high heat, short cooking time, and slicing against the prominent grain.
Before you start Equipment you'll need
- grill or cast iron — Provides high heat surface for searing steak quickly with perfect char and flavor
- instant-read thermometer — Monitors internal temperature to prevent overcooking and ensure perfect doneness
Safety Safety & allergen notes
- Skirt steak is thin and cooks very fast; don't walk away.
- The marinade has acid; don't marinate longer than 4 hours or meat gets mushy.
- Slice against the grain or it will be tough.
Non-negotiables Rules for success
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Don't over-marinate.
More than 4 hours and the lime acid breaks down the meat, making it mushy
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Get grill screaming hot.
Skirt is thin; you need intense heat to char before the inside overcooks
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Cook 2-3 minutes per side max.
Overcooking makes it tough; medium is the absolute limit
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Slice against the grain, thin.
Skirt has pronounced grain; cutting with it = chewy, against it = tender
Prep Get set first
About 10 min of prep
- Marinate steak 1-4 hours (not longer)
- Remove from fridge 30 minutes before cooking
- Preheat grill to high
- Have serving platter ready
- Warm tortillas if serving as tacos
- Prep any toppings
This is 6 minutes of cooking. Everything else should be ready before the steak hits the grill. Once it starts, it's done before you can prep anything else.
Ingredients
Instructions
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Marinate the meat
Whisk lime juice, oil, garlic, cumin, salt, pepper, half the cilantro, and jalapeño. Place steak in shallow dish and pour marinade over. Turn to coat. Refrigerate 1-4 hours, turning once.
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Grill to finish
Remove steak from marinade 30 minutes before cooking. Pat off excess marinade. Grill over high heat 2-3 minutes per side for medium-rare (130°F). The steak should have good char.
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Let rest
Rest 5 minutes. Find the grain (running lengthwise). Slice thin against the grain, perpendicular to the lines.
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Slice and plate
Arrange sliced meat on platter. Top with remaining cilantro. Serve with lime wedges.
Chef's notes
SHOPPING: Skirt steak is a long, flat cut from the diaphragm. There are two types: outside skirt (thicker, more tender, usually sold to restaurants) and inside skirt (thinner, slightly tougher, more available to consumers). Both work. Look for even thickness and trim excess membrane if present.
For tacos, slice thin and serve with warm corn tortillas, onion, cilantro, and salsa.
Carne asada means 'grilled meat' in Spanish; it's the technique, not the cut.
Leftover carne asada makes excellent breakfast tacos or nachos.