Carne Asada

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Juicy, flavorful, and perfect for tacos or serving with fresh salsa and tortillas — this Carne Asada brings authentic Mexican flavor straight from the grill to your plate. Pair this with our Salsa Verde Tatemade and a refreshingly crisp Mexican Lager.

Carne asada, meaning “grilled meat,” is a staple in Mexican cooking. While it can be made from different cuts, skirt steak is the most traditional choice for its deep beefy flavor and quick cooking time. The marinade is simple but bold, combining citrus, garlic, fresh herbs, and a touch of light beer for tenderness and depth.

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This recipe starts with fresh lime and orange juice, chopped cilantro, and garlic. Olive oil and light beer round it out, allowing the meat to soak up flavor and stay juicy on the grill. Cooking it over high heat creates the charred exterior that makes carne asada so irresistible. Slice it thinly against the grain and serve it up with warm tortillas, grilled onions, and Salsa Verde Tatemade.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Mixing Bowl

• Citrus Juicer

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DIRECTIONS

STEP 1: MARINADE

• Combine lime juice, orange juice, garlic, cilantro, olive oil, light beer, and salt in a bowl or Ziploc bag.

• Add the skirt or flank steak and coat evenly.

• Marinate for 2–4 hours in the refrigerator, up to a maximum of 6 hours.

STEP 2: GRILL

• Preheat grill to high heat.

• Remove steak from marinade and pat lightly to remove excess moisture.

• Season with kosher salt immediately before grilling.

• Grill for 2–4 minutes per side, depending on thickness, until medium-rare to medium.

STEP 3: REST

• Remove the carne asada from the grill and tent it with foil and let it rest for 10 minutes.

STEP 4: SERVE

• Slice the carne asada and serve with a crisp Mexican Lager.
  

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INGREDIENTS

Makes 5-6 servings

• 2 lb skirt or flank steak

• 2 limes, juiced

• 1 orange, juiced

• 3 cloves garlic, minced

• 1/2 C cilantro, chopped

• 6 oz light beer

• 1/3 C olive oil

• 1 tsp kosher

• Kosher salt to taste

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