One of our favorite recipes to make with skirt steak is Carne Asada, which means a good Carne Asada Marinade is a must!
Carne Asada is a Mexican dish with marinated steak strips that are grilled. The beef tastes so amazing, you can serve it stand-alone, but it’s more common to eat it with tortillas and avocados. That’s how we like it.
Here’s our favorite Carne Asada Marinade:
- ⅓ cup olive oil
- ¼ cup soy sauce
- 2 Tablespoons lime juice (about 2 limes)
- 2 Tablespoons cider vinegar
- 2 Tablespoons sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin seed
- 4 garlic cloves, minced
- 1 jalapeño chile pepper, seeded and minced
- ½ cup fresh cilantro
- Combine all ingredients in a bowl or baking dish -- olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, cumin, garlic, jalapeno and cilantro in a bowl.
- Pour the marinade into a Ziploc bag or into a baking dish. Place the steak in the marinade and coat it thoroughly.
- Refrigerate the steak for 4 hours or overnight. If you’re using a baking dish, clover in plastic wrap before refrigerating.
- When you’re ready to cook the steak, remove it from the marinade. Place the steak on a hot grill, and sear each side. Make sure you start with an extremely hot grill. It should only take a few minutes on each side to sear the steak. Remove the steak when it’s at the desired doneness.
We recommend grilling the skirt steak to medium rare for Carne Asada. If you’re using one of the three touch tests for steak doneness, medium rare feels like when you touch your middle finger to the tip of your thumb.