(Mexican) Carne Asada
Traditional Mexican carne asada made with skirt steak marinated in onions, garlic, lime juice, cilantro, and cumin
Servings: 4 servings
- 2 lb skirt steak or steak of choice
- 2 large limes
- ½ cup chopped cilantro can use ¼ cup if less cilantro desired
- 4 garlic cloves minced
- ½ cup chopped green onions about 4; use white and green parts
- 2 tbsp olive oil
- ½ tsp salt
- 1 tsp cumin
In a medium bowl combine everything except steak. Either add steak to bowl or place steak in large ziplock bag and then add marinade.
Ensure steak is well coated with marinade and cover bowl or close bag and place in refrigerator to marinade for at least 30 minutes. Preferably leave to marinade in refrigerator for a couple of hours.
Heat grill or place grill pan over high heat until hot. Make sure either grill or pan are very hot.Have a sheet pan ready with foil to place steak onto as it is cooked. Place steak on grill or grill pan. Times vary per cut of steak and thickness of steak.For skirt steak: cook on each side for 2-3 minutesFor flank steak: cook on each side for 8-10 minutes For other steaks: coon on each side for 3-4 minutes. Cook until desired doneness. Highly recommend not cooking skirt or flank steak for any longer to avoid tough, dry meat. Use thermometer if you want to ensure accurate doneness.
Once cooked, add steak to foiled pan and cover to rest steak and ensure all juices are contained.
Served with a side of rice and beans. With tortillas and fresh salsa for tacos. Add grilled green onions on the side.