Description
Bobby Flay’s carne asada marinade delivers bold Mexican-inspired flavors with zesty lime, smoky chipotle, and robust garlic. Marinating beef creates tender, juicy steak perfect for grilling and serving alongside warm tortillas and fresh salsa.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) skirt steak
Liquid Ingredients:
- ½ cup (120 milliliters) olive oil
- ½ cup (120 milliliters) soy sauce
- Juice of 2 limes
- 2 tablespoons (30 milliliters) red wine vinegar
Herbs, Spices, and Seasonings:
- 6 cloves garlic, minced
- 1 large handful fresh cilantro, leaves and stems, finely chopped
- 1 jalapeno, seeded and minced
- 1 teaspoon freshly ground cumin, seeds lightly toasted
- ½ teaspoon sugar
- Kosher salt
- Freshly ground black pepper
Instructions
- Position the skirt steak in a spacious, non-reactive container, ensuring ample room for marinating.
- Craft a vibrant marinade by whisking together extra virgin olive oil, premium soy sauce, freshly minced garlic, zesty lime juice, chopped cilantro, diced jalapeño, red wine vinegar, ground cumin, granulated sugar, 1 tablespoon of kosher salt, and freshly cracked black pepper until thoroughly combined.
- Generously coat the entire surface of the steak with the marinade, ensuring every inch is well-covered. Seal the container and refrigerate for a minimum of 4 hours, preferably overnight, to allow deep flavor penetration.
- Prepare your cooking surface by heating a cast-iron skillet or outdoor grill to high temperature, creating an ideal searing environment.
- Remove the steak from the marinade, carefully draining excess liquid to prevent burning. Pat the meat dry with paper towels and season both sides with additional salt and pepper.
- For indoor cooking, carefully blot away excess marinade to minimize smoking and prevent garlic from burning.
- Cook the steak for approximately 3-4 minutes per side, adjusting time based on thickness and desired doneness. If preparing multiple steaks, work in batches to maintain optimal cooking temperature.
- Transfer the cooked steak to a clean cutting board and allow it to rest for 5 minutes, enabling the juices to redistribute throughout the meat.
- Slice the steak thinly and diagonally against the grain, which ensures maximum tenderness and optimal flavor presentation.
Notes
- Let the meat soak up a flavor explosion by marinating for a solid 4-hour window, giving those seasonings time to work their magic.
- Spice lovers, take note: jalapenos are your heat dial—tweak the amount to match your personal fire level.
- Slice skirt steak with precision to guarantee each bite cooks evenly and tastes consistently delicious.
- Mince garlic into tiny pieces to spread that robust flavor without creating overwhelming garlic chunks.
- Experiment with vinegar varieties to add subtle tangy undertones that complement the meat’s natural richness.
- Prep Time: 25 minutes
- Cook Time: 5 hours
- Category: Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 727 kcal
- Sugar: 1.5 g
- Sodium: 905 mg
- Fat: 54 g
- Saturated Fat: 7 g
- Unsaturated Fat: 44 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 52 g
- Cholesterol: 138 mg