In this authentic carne asada recipe, skirt flank steak is marinated in a fragrant mixture of orange juice, garlic and spices then grilled to perfection.
One of my fondest memories of a recent trip to Santa Fe was a visit to Cafe Pasqual’s, one of the city’s most beloved restaurants offering traditional New Mexican cuisine.
I had just finished a long hike through Slot Canyon so I arrived hungry and ready to dive into the carne asada. Tender, juicy and slightly charred, I immediately began brainstorming how to recreate this dish at home.
What made this carne asada stand out was the hint of ground cloves and warm cumin in the background of the garlicky, citrus marinade. Once the steak hits the grill, the natural sugars in the orange juice create the ultimate char.
Traditionally served with warm corn tortillas, it’s just as delicious on it’s own, with beans or on a salad. The options are endless.
Your fork is waiting.
Authentic Carne Asada
- Place skirt steak in a large resealable plastic bag and add all remaining ingredients. Seal bag then mix around with your hands to ensure beef is evenly coated with the marinade. Place in the refrigerator and marinate for 4 hours or overnight.
- To cook, preheat grill on high heat. Grill steak 3-4 minutes per side for medium rare. Let rest 10 minutes before serving.
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