Carne Asada, which literally means grilled beef, is a dish that usually uses either flank steak or skirt steak, and can be served as a taco or just by itself with rice and beans on the side. To make this flavorful steak first marinate it in a chili pepper heavy rub, then quickly grill the seasoned steak over the hottest grill you can achieve. The flavor is smoky, spicy, and beefy. The steak is complimented with some grilled peppers and onions and served on grilled tortillas.
If you aren’t familiar with skirt steak it is usually a cheaper cut of meat that is less than 1 inch thick. Because of this it needs to be cook hot and fast or it will get tough and over cooked. To do this I use my kamado style grill and had the temperature over 600°F. This steak took 3 minutes total to cook then 10 minutes to rest. The resting period is very important with this cut of beef especially, If you cut into the meat too soon you will end up with tough and dry meat even if the temperature of the meat is what you wanted.
For this recipe along with the grilled peppers and onions, I topped the tacos with fresh jalapenos, fresh lime wedges, and some Smoked Tomatillo Salsa. The salsa provides a great citrusy contrast to the spicy meat rub.
As with most of my Mexican food recipes this will go great with a margarita, Paloma, or mojito. Here are a few cocktails to try if you are looking for ideas.
Skirt Steak Carne Asada
Course: MainCuisine: MexicanDifficulty: Easy4
servings20
minutes1
minute15
MinutesRub makes a medium spice container full, also works well as a fajita seasoning.
Ingredients
- Rub
1 1/2 T 1 1/2 Kosher Salt
1 T 1 Cumin Seeds (Toasted, Ground)
1 T 1 Coriander Seeds (Toasted, Ground)
1 T 1 Paprika
1 T 1 Black Pepper (Coarse Ground)
1 T 1 Garlic Powder
1 T 1 Tajin Clasico
1 T 1 Ancho Chili Powder
1 T 1 Chipotle Powder
1 T 1 Onion Powder
1 T 1 Brown Sugar
1 T 1 Oregano
1/2 T 1/2 White Sugar
- Carne Asada/Toppings
2 lbs 2 Skirt Steak
2 2 Onions (Sliced)
2 2 Bell Peppers (Sliced)
2 2 Jalapenos (Sliced)
2 2 Limes
Tortillas (Depending on size, roughly 3-4 per person)
Tortilla Chips (For the salsa)
2 T 2 Butter
Salt and Pepper
Directions
- Rub
- Over medium heat lightly toast coriander seeds and cumin seeds in a small sauté pan. They are done when they become aromatic. Remove from heat, grind in mortar and pestle, and add to bowl.
- Combine all remaining ingredients and whisk to combine.
- Store in a spice shaker.
- Carne Asada
- Trim excess fat from skirt steak. Heavily season meat with rub and allow to rest in refrigerator for minimum of 1 hour, longer is better.
- While steak is marinating, slice onions and peppers. Set aside to grill after steak has cooked.
- Heat grill to as hot as possible, I get my charcoal grill to over 600°F for this.
- When grill is hot place steak on rack and cook for 1-3 minutes per side. Depending on your grill this could take longer, a hotter grill will leave a better sear.
- Cook steak until internal temperature reaches 125°F. Remove and allow to rest for 10 minutes.
- Either on a grill safe skillet or on stove heat pan for onions and peppers. Once pan is hot add butter then peppers and onions. Season with salt and pepper. Cook until tender.
- With grill still hot, quickly grill each tortilla, then place in a warmer to stay hot.
- Serve Carne Asada by either slicing and placing on top of bed of onions or as a whole steak with peppers and onions, then adding some fresh squeezed lime juice.
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