Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.

Recipe Summary

cook:
10 mins
additional:
1 day
total:
1 day 25 mins
prep:
15 mins
Servings:
8
Yield:
2 pounds of steak
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.

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  • Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).

Cook's Notes:

Substitute flank steak for skirt steak if you like.

If using light soy sauce, measure out 1/2 cup.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

158 calories; protein 15.2g; carbohydrates 6.8g; fat 8.1g; cholesterol 27.3mg; sodium 521.2mg. Full Nutrition
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