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Carne Asada

Course Main Course
Cuisine Mexican


  • 1 1/2 - 2 lbs Skirt Steak
  • 1/2 of a 12 oz Mexican Beer
  • 1/4 bunch cilantro steams and all
  • 1 small onion quartered
  • 4 cloves garlic
  • 1 tbsp red chili powder
  • salt and pepper


  • Puree the beer, cilantro, onion, garlic, red chili powder, salt, and pepper together in a blender. Prick the skirt steak all over 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 underdone or overdone 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! 
Keyword mexican, skirt steak, tortillas