Mexican Carne Asada Marinade with Skirt Steak

Ingredients

• 454 g (1 lb)skirt steak
• 120 ml (½ cup)olive oil
• 28 g (1 oz; 1 bag)taco seasoning
• 60 ml (¼ cup)lime juice

Instructions

1. 1

   Trim and pound

   Put the skirt steak on a chopping board and trim away the surface fat and silver skin. Cover it with a sheet of plastic and pound both sides with a meat mallet until about 0.5 cm (¼ inch) thick. Cut it into 3 or 4 pieces that will fit your pan.

2. 2

   Mix the marinade

   Combine the taco seasoning, olive oil and lime juice in a large resealable bag. Add the steak and shake the bag to coat.

3. 3

   Marinate briefly

   Press the air out of the bag and seal it. Leave the steak to marinate at room temperature for no more than 20 minutes.

4. 4

   Dry the steak

   Take the steak out of the bag and dab off excess marinade moisture so it can sear and form a browned crust.

5. 5

   Sear the steak

   Cook the steak on a charcoal grill, or indoors in a large cast-iron skillet or on a griddle. For the indoor method, heat a cast-iron skillet over high heat for about 3–5 minutes until very hot, then add oil; it should shimmer. Lay the steak pieces flat without crowding the pan, reduce the heat to medium-high and cook for 2–3 minutes per side, until medium-rare, or 54–57°C (130–135°F) internally.

6. 6

   Rest and slice

   Move the steak to a plate, tent it with foil and rest for 3–5 minutes. Squeeze lime juice over the top, then slice thinly against the grain.

What is carne asada?

Carne asada means grilled meat in Spanish and is associated with Mexican cooking, particularly the grilling tradition of northern Mexico. It is often served sliced, ready to tuck into tacos or pile onto a plate.

This version uses skirt steak and a brief marinade of taco seasoning, oil and lime. The bold seasoning and quick, hot cook suit a thin cut that can become tough if left on the heat too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 429 calories, 25g protein, 5g carbs, 35g fat.

The steak provides most of the protein, while the olive oil is the main source of fat; the taco seasoning and lime juice contribute much of the small amount of carbohydrate. Balance a serving with vegetables and a portion of beans or rice, according to what you want from the meal.

Why skirt steak works

Cut choice: Skirt steak is a thin, flavourful cut with visible grain. Pounding it to an even thickness helps the pieces cook more uniformly.

Grain direction: The long fibres are easy to see after cooking. Slicing across them shortens the fibres and makes each bite easier to chew.

Keep the marinade brief

Taco seasoning: The seasoning bag supplies the spice blend in one go, while the oil helps coat the steak evenly.

Lime juice: The acidity adds a sharp note to the marinade, but the method caps the room-temperature marinating time at 20 minutes. Follow that limit so the steak’s flavour and texture remain the focus.

Set up for a good sear

Pat dry: Dab away excess marinade before cooking. A wet surface is less likely to brown promptly in the pan.

Hot pan: Give the cast-iron skillet about 3–5 minutes over high heat, until the oil shimmers. Cook in batches if needed rather than crowding the surface.

Check doneness and rest

Doneness cue: Cook for 2–3 minutes on each side, aiming for 54–57°C (130–135°F) in the centre for medium-rare. A thermometer gives a more reliable check than timing alone, as steak thickness and cooking equipment can vary.

Resting: Set the steak aside under foil for 3–5 minutes before slicing. This gives the meat a brief pause after cooking and makes it easier to carve neatly.

How to serve it

Tacos: Slice the steak thinly and serve it in warm tortillas with fresh toppings of your choice.

A fuller plate: Pair it with rice, beans or grilled vegetables. The bright lime finish also works well alongside a simple salad.

Recipe notes & tips

• Trim the tough silver skin before pounding the steak.
• Use a resealable bag that gives the steak enough room to lie coated in the marinade.
• Keep the marinade time to 20 minutes at room temperature, as directed.
• Pat the steak dry before it meets the hot pan or grill.
• Cook the pieces in batches if they do not fit flat without crowding.
• Slice thinly across the grain after resting.

Variations

• Use a grill: Cook the steak over charcoal as the preferred outdoor method in the recipe.
• Make tacos: Tuck the sliced steak into warm tortillas with your preferred toppings.
• Build a bowl: Serve the steak with rice and beans for a more substantial meal.
• Add vegetables: Pair it with grilled or roasted vegetables for colour and crunch.
• Adjust the seasoning: Choose a taco seasoning blend with a different level of heat to suit your taste.

Common mistakes to avoid

• Marinating too long: Keep the steak at room temperature for no more than 20 minutes, as the recipe directs.
• Leaving the surface wet: Dab off excess marinade so the steak can brown properly.
• Crowding the pan: The steak may not sear evenly; cook it in batches instead.
• Starting in a cool pan: Heat the cast-iron skillet for 3–5 minutes, until very hot and the oil shimmers.
• Slicing with the grain: Cut across the visible fibres for more tender-feeling slices.
• Skipping the rest: Leave the steak under foil for 3–5 minutes before carving.

How to store

Refrigerate leftover steak in a sealed container and use within 3–4 days. Reheat gently in a covered pan until hot, taking care not to cook it for longer than needed.

Frequently asked questions