Mexican Carne Asada Recipe

Ingredients

• 907 g (2 pounds)skirt steak
• 10limes
• 4garlic cloves
• 1 tspsalt
• 1 large bunch (8 to 12)spring onions
• 16corn or flour tortillas

Instructions

1. 1

   Mix the marinade

   Mince the garlic into a small bowl. Squeeze in the juice of 8 limes, add the salt and mix with a fork.

2. 2

   Prepare the steak

   Trim any excess silver membrane from the skirt steak. Put it in a tray and pour half the marinade over it, then flip the steak and pour the rest over the other side.

3. 3

   Marinate the meat

   Cover and marinate the steak in the refrigerator for 2 hours. Bring it to room temperature before grilling.

4. 4

   Prepare the grill

   Once the steak has marinated, start the charcoal. When the coals are at their hottest, grill the meat for about 7 or 8 minutes on each side.

5. 5

   Grill the onions

   Once the coals are going, put the spring onions on the grill. Move them to the side of the grill when you are ready to cook the meat.

6. 6

   Rest and serve

   Rest the meat for a few minutes before serving with the tortillas.

What is carne asada?

Carne asada means grilled meat and is a familiar preparation in Mexican cooking, often made with a cut such as skirt steak. This version uses a simple lime-and-garlic marinade and the intense heat of charcoal for a quick sear.

The steak is served with tortillas and grilled spring onions, making it easy to assemble at the table. The two remaining limes can be cut into wedges for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 939 calories, 86g protein, 35g carbs, 51g fat.

The tortillas provide most of the carbohydrates, while the steak supplies most of the protein and a substantial share of the fat. Serve with extra vegetables or a fresh salad to round out the plate.

The lime and garlic marinade

Lime juice: Eight limes provide the acid and bright flavour in the marinade. Mix the juice with the minced garlic and salt so it is evenly seasoned before adding it to the steak.

Marinating time: The recipe calls for 2 hours in the refrigerator. The remaining limes are not used in the marinade, so keep them for serving.

Get the steak ready

Silver membrane: Trim away any excess before marinating, as it can remain chewy after grilling. Keep the steak in a tray while pouring the marinade over both sides.

Before grilling: Bring the marinated steak to room temperature as directed. This helps it cook more evenly than a steak taken straight from the refrigerator.

Grilling over hot coals

High heat: Wait until the charcoal is at its hottest before adding the steak. Grill for about 7 or 8 minutes per side, as specified in the recipe.

Spring onions: Start them on the grill once the coals are going, then move them to the side when the steak goes on. This makes room for the meat while keeping the onions on the grill.

Resting and slicing

Resting: Leave the steak for a few minutes after grilling before serving. This gives the juices time to settle while you get the tortillas ready.

Slicing: Cut the steak across the grain into strips for easier eating in tortillas. Serve the grilled onions alongside.

Tortillas and serving

Tortillas: The recipe allows for either corn or flour tortillas, with 16 in total for 8 servings. Warm them before serving so they are flexible enough to fold around the steak.

To finish: Put the steak, onions and tortillas on the table together. Lime wedges offer a fresh squeeze at the table.

Recipe notes & tips

• Use a tray large enough to hold the skirt steak without folding it over.
• Turn the steak so the marinade coats both sides.
• Wait for the coals to reach their hottest before grilling the meat.
• Move the spring onions aside when the steak goes on to make room on the grill.
• Rest the steak for a few minutes before cutting it.
• Warm the tortillas just before serving so they stay pliable.

Variations

• Corn tortillas: Choose them for a traditional, slightly more robust base.
• Flour tortillas: Use them for a softer, more flexible wrap.
• Extra lime: Serve lime wedges for a brighter squeeze at the table.
• Salsa on the side: Add a bold salsa when serving, as suggested in the dish description.
• Grill pan: Cook the steak in a very hot grill pan if charcoal grilling is not available.

Common mistakes to avoid

• Uneven marinade: Pour it over both sides of the steak so the surface is coated throughout.
• Skipping the trim: Remove excess silver membrane before marinating to avoid chewy sections.
• Cool coals: Wait until the charcoal is at its hottest before grilling the steak.
• Crowded grill: Move the spring onions to the side when the meat goes on.
• Cutting straight away: Rest the steak for a few minutes before serving.
• Slicing with the grain: Cut across the visible muscle fibres for more tender strips.

How to store

Refrigerate leftover steak and onions in a covered container within 2 hours and use within 3 to 4 days. Reheat gently until hot, or serve the steak cold in tortillas; store tortillas separately and warm them just before serving.

Frequently asked questions