Carne Asada Essentials
The difference between an average steak and proper carne asada is the balance of acidity and char. You are aiming for a crust that tastes of smoke and salt, hiding a interior that retains its juices.
Commit to the sear.
The marinade is only effective if you have enough time for the citrus to break down the surface fibers. Ensure your coals are glowing white-hot before the meat touches the grate.
- Large glass or plastic storage bag
- Heavy-duty charcoal grill
- Long-handled tongs
- Sharp chef's knife
- Cutting board with a juice groove
What goes in.
- 2 lboutside skirt steak, trimmed of excess silver skin
- 1/2 cupfresh orange juice
- 1/4 cupfresh lime juice
- 1/4 cupsoy sauce
- 4 clovesgarlic, smashed
- 1/2 cupfresh cilantro, roughly chopped
- 1 tspground cumin
- 1/2 tspblack pepper
High heat, short exposure
Keep the grill temperature above 500°F. If the meat isn't sizzling aggressively the moment it lands on the metal, the grate isn't hot enough.
The method.
Marinate
Whisk the citrus, soy sauce, garlic, cilantro, cumin, and pepper in a bag. Add the steak, seal it while pushing out the air, and refrigerate for 4 to 8 hours.
Prep the grill
Prepare a two-zone fire. Bank your coals on one side so you have a primary high-heat zone and a secondary cooler zone for emergencies.
Sear
Remove the steak from the marinade and pat the surface dry with paper towels. Lay it directly over the coals. Cook for 3 to 4 minutes per side until deeply browned.
Rest
Move the steak to a board and let it rest for 10 minutes. This is non-negotiable; if you slice too early, the juices will run out onto the board.
Slice
Identify the grain of the meat. Use your knife to slice perpendicular to those lines, creating small, bite-sized strips.
Other turns to take.
Flank Steak
A thicker, leaner cut that requires longer marinating but results in cleaner, uniform strips.
Spicy Heat
Add one minced jalapeño or a teaspoon of crushed red pepper flakes to the marinade for a slow, lingering heat.
When it doesn't go to plan.
Always pat the steak dry before it hits the grill; moisture on the surface creates steam, which prevents the char.
Do not marinate for longer than 8 hours, or the acid will turn the meat mushy.
The 'outside' skirt steak is superior to the 'inside' variety, as it has a better grain structure for grilling.
The ones that keep coming up.
How do I know when to flip the steak?
The meat will naturally release from the grill grates when the sear is set. If you pull it and it resists, give it another 30 seconds.
Can I cook this on a stovetop?
Yes, use a cast-iron skillet over high heat. Open your windows, as it will produce significant smoke.
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