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Carne Asada


  • 1.52 lb skirt steak
  • 1 lime, juiced
  • 1/4 C oil
  • 1/4 chopped cilantro
  • 1 Serrano chili, minced
  • 3 cloves garlic, minced
  • 1 tsp sugar
  • 1/2 tsp ground coriander seed
  • 1/2 tsp oregano
  • 1/4 tsp ground cumin
  • 2 tsp salt
  • 3/4 tsp black pepper


  1. Combine all the ingredients in a gallon sized Ziploc bag, being sure the marinade is evenly coating the skirt steak. Refrigerate overnight.
  2. Heat your grill to high heat for at least 10 minutes so it is really hot. Grill the steak on one side for 5 minutes, and the other side for about another 3-5 minutes. The timing will all depend on how thick your steak is. I suggest cooking it so it is still pink in the center or the meat will be too tough!
  3. Allow the meat to rest for 5 minutes before slicing it against the grain and then chopping those slices into smaller pieces. Put the meat in a serving bowl, pour over any of the juices on the cutting board and add a bit more salt (about 1/2 tsp) over the finished meat, then stir. Serve with warm tortillas, lime wedges, avocado and pico de gallo.
  • Author: Carole Jones


  • Serving Size: 1/5th
  • Calories: 457
  • Sugar: 1g
  • Sodium: 1053mg
  • Fat: 34g
  • Saturated Fat: 10g
  • Unsaturated Fat: 0g
  • Trans Fat: 2g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 37g
  • Cholesterol: 120mg