Carne Asada

This Carne Asada is the type of dish that brings people together. This dish uses a skirt steak, which is a perfect cut to feed a crowd. Pair these flavors of this Carne Asada with fresh tortillas and simple pico de gallo and you have a feast that will be perfect to share with your friends this grilling season. #Unitedwesteak

United We Steak

We have teamed up with Beef. It’s What’s for Dinner in their United We Steak Campaign to share one of our favorite types of meals…marinated steak grilled and wrapped in a tortilla.  Our grill is used all year around, however in the summer it is our preferred cooking method. After a long day of checking cattle, it is hard to get excited to come in to cook a big meal in the house and then have all the dishes to clean up afterwards. So, most nights we throw a steak or hamburgers on the grill with some veggies and potatoes and call it dinner.  When we get to have friends, we almost always fire up the grill. So needless to say the grill is an important tool for us!

Graphic provided by Beef. It’s Whats for Dinner

Tips for cooking Carne Asada with Skirt Steak

• We prefer a skirt steak to make this dish, however you could sub a flank steak if you are not able to get a skirt steak at your local meat source.
• This recipe calls for a Mexican beer for the marinade, however if you don’t have one hand any type of beer will do.
• When slicing the skirt steak it is very important to cut it against the grain to avoid toughness.

 More about a Skirt Steak 

The skirt steak can be overlooked as a quality cut. It also can tend to be a little tougher as it comes from the diaphragm muscles of the steer. However, because of this it offers a beefy flavor and if cooked and sliced properly it can be tender and delicious.

What we like to serve with Carne Asada

• Calabacitas, Our Go-To-Squash and Zucchini Dish
• Classic Pinto Beans
• Homemade Flour Tortillas

Ingredient List 

Skirt steak
Mexican Beer
Cilantro, steams and all
Onion, quartered
Garlic
Lime, juiced
Red chili powder
Salt and pepper

Puree the beer, cilantro, onion, garlic, lime, red chili powder, salt and peper together in a blender. Prick the skirt steak allover with a fork (this helps tenderize the steak and will allow the marinade to penetrate into the meat), place the steak in a gallon ziptop bag and cover with half of the marinade, seal and work the marinade around the steak making sure it is well covered. Reserve the other half to baste the skirt steak while it cooks. Place in refrigerator for 4-5 hours before cooking.

When ready to cook the Carne Asada build a 2 zone fire. Place the steak on the hot side of the fire and cook to medium to medium well. I know this may sound like blasphemy to cook a steak  to this degree of doneness but it will be the most tender cooked to this temperature (If it’s under done or over done it will be tough).

Once the steak is cook let it rest for at least 10 minutes and slice against the grain.

Serve with your favorite sides and fresh tortillas. Enjoy!

To see more tips on How to Grill a Perfect Steak see our post here.

*For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. Overcooking a skirt steak to well done can make it tough.

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. We received compensation, but the recipe was created by Arturo in our home kitchen.