Carne Asada Recipe

Juicy grilled skirt steak marinated with lime, garlic and cumin, sliced thin against the grain and piled into warm tortillas. It is smoky, citrusy and made for sharing.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

580

Ingredients

• 700 g skirt steak
• Juice of 2 limes
• 4 garlic cloves, minced
• 60 ml olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder
• 1 teaspoon dried oregano
• 1 small jalapeño, finely chopped
• Small bunch of coriander, chopped
• Salt and black pepper to taste
• 8 small corn tortillas, warmed
• 1 red onion, thinly sliced
• Lime wedges and salsa, to serve

Instructions

1. Whisk the lime juice, garlic, olive oil, cumin, chilli powder, oregano, jalapeño and half the coriander in a bowl. Season well.
2. Place the steak in a shallow dish, pour over the marinade and turn to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours.
3. Take the steak out 30 minutes before cooking and pat it dry. Heat a grill pan or barbecue to very high heat.
4. Grill the steak for 3 to 4 minutes per side for medium-rare, until well charred on the outside.
5. Rest the steak on a board for 5 minutes, then slice thinly against the grain.
6. Serve in warm tortillas with sliced onion, remaining coriander, salsa and lime wedges.

Pro tips

• A very hot grill is essential for the charred edges that define carne asada.
• Always slice against the grain, or skirt steak turns tough no matter how well it is cooked.
• Do not marinate for more than 8 hours; the lime juice will start to toughen the meat.

Frequently asked questions