Carne Asada

Ingredients

• 1skirt steak (or 2 hanger steaks)
• 1lime, juiced
• 60 mlolive oil
• 15 gcilantro, minced
• 1Serrano chilli, minced (to taste)
• 15 mlgarlic, minced
• 5 mlgranulated sugar
• 2.5 mlground coriander
• 2.5 mlMexican oregano
• 1.25 mlground cumin
• 10 mlkosher salt (less if using table salt)
• to tasteground black pepper
• 15 mlkiwi, puréed
• 35 gsweet onion, minced
• 15 gcilantro, minced
• 1 batchcorn tortillas

Instructions

1. 1

   Mix the marinade

   Combine the lime juice, olive oil, first portion of cilantro, Serrano chilli, garlic, sugar, coriander, oregano, cumin, salt, pepper and puréed kiwi in a large resealable bag. Taste and adjust the salt or sugar if needed; the marinade should taste fairly salty without being harsh. Add the steak, press out as much air as possible and seal the bag. Marinate in the refrigerator for at least 1 hour, or preferably overnight.

2. 2

   Grill the steak

   About 30 minutes before cooking, take the meat out of the refrigerator. If using a grill broiler, set the rack in the top position, heat the broiler to high and place a grilling rack over a baking sheet. Scrape excess marinade from the meat, then grill until well browned on one side; turn and brown the other side. Skirt steak cooks faster than hanger steak, so watch it closely to avoid overcooking.

3. 3

   Rest and chop

   Transfer the meat to a cutting board and leave it to rest for at least 5 minutes. Roughly chop it with a sharp knife, then combine it in a bowl with the sweet onion, the second portion of cilantro and any juices from the baking sheet or board.

4. 4

   Serve with tortillas

   Serve the carne asada with fresh corn tortillas and Pico de Gallo.

What is carne asada?

Carne asada means “roasted meat” in Spanish and commonly refers to beef that has been marinated and grilled. It is enjoyed in many parts of Mexico, with the cut, marinade and accompaniments varying from cook to cook.

This version uses skirt steak, lime, garlic, cilantro and spices. Kiwi adds a little extra tenderising power to a marinade that can be used for a shorter period than an overnight soak.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 24g protein, 15g carbs, 12g fat.

The beef supplies most of the protein and fat, while the corn tortillas contribute most of the carbohydrates. Olive oil adds fat, and the small amounts of sugar and kiwi add a little carbohydrate. Serve with Pico de Gallo or vegetables alongside the tortillas to add freshness and balance the plate.

The marinade ingredients

Citrus and aromatics: lime, garlic, cilantro and Serrano chilli make a bright, savoury base. Adjust the chilli to suit your preference.

Seasoning: coriander, Mexican oregano, cumin, salt and black pepper give the beef its spice profile. Sugar is optional to taste, while olive oil helps bring the marinade together.

Kiwi: use the stated small amount of purée, since its protein-breaking enzyme can affect the meat’s texture if the marinade is left on too long. Keep the steak refrigerated while it marinates.

Marinating the steak

Bag the meat: a resealable bag lets the marinade coat the steak closely. Press out the air before sealing so the meat stays in contact with the liquid.

Allow time: one hour is the minimum in this method, while overnight is preferred. The recipe does not specify a maximum marinating time, so avoid extending the soak unnecessarily, especially with kiwi in the mixture.

Grilling and doneness

Brown the surface: scrape away excess marinade before grilling so the meat can brown rather than sit under a thick coating. Cook one side until nicely coloured, then turn and brown the other.

Watch the cut: skirt steak is thinner and cooks faster than hanger steak. The recipe describes cooking to medium rare, but gives no exact grill time or internal temperature, so keep a close eye on the steak as it cooks.

Resting and slicing

Rest first: leave the cooked steak on a board for at least 5 minutes before chopping. This gives the juices time to settle rather than running out as soon as the meat is cut.

Cut across the grain: identify the direction of the long muscle fibres and slice across them before roughly chopping. This shortens the fibres and makes each bite easier to chew.

Serving ideas

Tortillas: serve the beef with fresh corn tortillas as directed. The chopped onion and cilantro are mixed with the meat, along with any collected juices.

Fresh sides: Pico de Gallo is the suggested accompaniment. A simple salad or grilled vegetables can also round out the meal without competing with the seasoned beef.

Recipe notes & tips

• Use less salt if your salt is fine-grained table salt rather than kosher salt.
• Taste the marinade before adding the meat and adjust the salt or sugar to your liking.
• Take the steak out of the refrigerator about 30 minutes before grilling, as directed.
• Scrape off excess marinade before cooking to help the meat brown.
• Rest the steak for at least 5 minutes before chopping it.
• Slice across the grain for more tender pieces.

Variations

• Adjust the chilli: use less Serrano for a milder marinade or more for extra heat.
• Use hanger steak: swap in 2 hanger steaks and allow for their different cooking speed.
• Skip the sugar: leave it out if you prefer a less sweet marinade.
• Add Pico de Gallo: serve it alongside the tortillas as suggested in the method.
• Make it a bowl: serve the chopped beef with salad and tortillas on the side.

Common mistakes to avoid

• Over-marinating: kiwi can soften the meat strongly, so stick to the stated minimum or overnight option.
• Leaving excess marinade on: scrape it off before grilling so the steak can brown.
• Overcooking skirt steak: it cooks faster than hanger steak, so watch it closely.
• Skipping the rest: leave the meat for at least 5 minutes before chopping to retain its juices.
• Slicing with the grain: cut across the fibres to make the pieces easier to chew.

How to store

Refrigerate leftover beef in a covered container and use within 3 days. Reheat gently in a pan until hot, or serve cold in tortillas; store tortillas separately and warm them just before serving.

Frequently asked questions