Carne asada—a dish of grilled steak marinated in lime juice—is a signature of Northern Mexico, and you’ll find variations across the country. Most carne asada recipes start by marinating a lean cut of beef (like flank, skirt, or flap steak) in a mixture of lime and orange juices, dried chiles, and spices. Here, we take a different approach. Our recipe starts with a dry rub of chile powder, black pepper, garlic powder, cumin, and brown sugar; the sugar tenderizes the steak and, once it hits the heat, caramelizes into a beautiful crust. Citrus, however, can turn bitter when exposed to the fire, so wait until after grilling to brush the meat with an intensely citrusy dressing, made from all the usual carne asada marinade ingredients.
Cook the steak on an outdoor grill, preferably charcoal, for big smoky flavor. If that’s not an option, get a cast-iron grill pan ripping hot on the stovetop and sear away. Either way, use a meat thermometer or cake tester to test the steak’s doneness, and after it rests, slice the meat against the grain for the most tender bite.
Requiring minimal cooking and prep time, this easy recipe is a great staple to have in your rotation—especially around grilling season. Tuck slices of the grilled meat into flour or corn tortillas for carne asada tacos, or make burritos stuffed with pico de gallo, guacamole, thinly sliced jalapeño, and fresh cilantro. Pile leftovers on a bed of tortilla chips for an epic plate of nachos, or go for the San Diego classic carne asada fries.
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Ingredients
6–8 servings
2
lb. skirt or flank steak
2
Tbsp. plus ¼ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt
2
Tbsp. light or dark brown sugar
2
tsp. chipotle chile powder
2
tsp. freshly ground pepper
2
tsp. garlic powder
2
tsp. ground cumin
3
Tbsp. vegetable oil, plus more for grill
2
garlic cloves, finely chopped
¼
cup finely chopped cilantro
3
Tbsp. fresh lime juice
2
Tbsp. extra-virgin olive oil
1
Tbsp. apple cider vinegar
Flaky sea salt
Preparation
-
Step 1
Trim excess fat and silver skin from 2 lb. skirt or flank steak. Cut meat into 3–4 pieces for skirt steak or 2 pieces for flank steak; transfer to a rimmed baking sheet.
Step 2
Mix 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. light or dark brown sugar, 2 tsp. chipotle chile powder, 2 tsp. freshly ground pepper, 2 tsp. garlic powder, and 2 tsp. ground cumin in a small bowl to combine. Sprinkle rub all over meat, patting to adhere. Chill, uncovered, at least 1 hour and (preferably) up to 4 hours.
Step 3
Prepare a grill for high heat; oil grate. Mix 2 garlic cloves, finely chopped, ¼ cup finely chopped cilantro, 3 Tbsp. fresh lime juice, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. apple cider vinegar, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl to combine. Set dressing aside.
Step 4
Rub steak all over with 3 Tbsp. vegetable oil and grill, turning every 2 minutes or so, until medium-rare (an instant-read thermometer inserted into the center should register 130°), 5–9 minutes (skirt steak is generally thinner and will have a shorter cook time; flank steak is thicker and will take longer). Transfer to a cutting board and immediately brush on all sides with reserved dressing. Let rest 10–15 minutes.
Step 5
If pieces are very wide, cut steak with the grain in half lengthwise. Thinly slice meat against the grain. Arrange on a rimmed platter and drizzle juices from cutting board and any remaining dressing over. Sprinkle with flaky sea salt.
