Thinly sliced carne asada with browned edges, cilantro lime marinade, warm tortillas, pico de gallo, and avocado

Carne Asada with Cilantro Lime Marinade

This carne asada with cilantro lime marinade grills flank or skirt steak after a bright soak with jalapeño, cumin, garlic, and vinegar.

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 10

Marinating and Resting Time 4 5

Total Time 4 35

Servings servings

Calories 332

Equipment

1 set Measuring Cups and Spoons for the marinade
1 Small Skillet for toasting cumin seeds
1 Mortar and Pestle for grinding the toasted cumin
1 Chef's Knife for chopping and slicing
1 Cutting Board for the aromatics and cooked steak
1 Citrus Juicer for juicing the limes
1 Large Non-Reactive Mixing Bowl for marinating the steak
1 Whisk for mixing the marinade
1 sheet Plastic Wrap for covering the marinating steak
1 Refrigerator for the one-to-four-hour marinade
1 Grill for the primary cooking method
1 optional Cast-Iron Grill Pan for indoor stovetop cooking
1 Pastry Brush for oiling the grill grates
1 Kitchen Tongs for moving the steak
1 Instant-Read Thermometer for checking doneness

Ingredients

Steak

2 pounds flank or skirt steak
olive oil for brushing the grill grates; as needed
kosher salt to taste
black pepper freshly ground; to taste

Cilantro Lime Marinade

4 cloves garlic minced
1 jalapeño pepper seeded and minced
1 teaspoon cumin seeds lightly toasted and ground
1 large handful fresh cilantro leaves and stems finely chopped
2 limes juiced
2 tablespoons white vinegar
½ teaspoon sugar
½ cup olive oil

Optional for Serving

flour or corn tortillas warmed; optional
pico de gallo optional
avocado chopped; optional

Instructions

Marinate

In a small dry skillet, lightly toast the cumin seeds until fragrant, then grind them with a mortar and pestle.
1 teaspoon cumin seeds
In a large non-reactive mixing bowl, whisk together the minced garlic, jalapeño, cilantro, lime juice, white vinegar, sugar, olive oil, kosher salt, and black pepper.
4 cloves garlic, 1 jalapeño pepper, 1 large handful fresh cilantro, 2 limes, 2 tablespoons white vinegar, 1/2 teaspoon sugar, 1/2 cup olive oil, kosher salt, black pepper
Add the steak and turn it until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 to 4 hours.
2 pounds flank or skirt steak

Grill and Serve

Preheat a grill over medium-high heat and brush the grates lightly with olive oil. A cast-iron grill pan over high stovetop heat also works.
olive oil
Lift the steak from the marinade with kitchen tongs and brush away excess herb and garlic pieces if cooking indoors. Season both sides with additional kosher salt and black pepper to taste. Grill for a few minutes per side, working in batches if needed, until the steak reaches your preferred doneness and at least 145°F for a whole cut of beef.
Transfer the steak to a cutting board, rest for 5 minutes, then slice thinly across the grain with a chef’s knife.
Serve the sliced carne asada with warm flour or corn tortillas, pico de gallo, and chopped avocado if desired.
flour or corn tortillas, pico de gallo, avocado

Notes

This recipe makes five scalable servings. Slice against the grain after resting, and brush away loose marinade solids before indoor cooking if they may scorch.

Nutrition