Description
Carne asada is one of those dishes are deliciously straightforward. A thin steak on the grill, perfectly charred, and sliced into tacos. Here’s how to succeed with it, every time.
Ingredients
2–3 lbs skirt or flank steak, trimmed (900 g-1.4 kg)
1/4 cup soy sauce (regular strength, or Tamari for gluten-free)
6 cloves garlic, minced
3 tablespoons freshly squeezed lime juice
2 tablespoons olive or canola oil
1 tablespoon sugar
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons ancho chili powder
2 kiwi fruits, peeled and mashed
Optional toppings: pico de gallo, sliced avocado, lime wedges, chopped cilantro
Instructions
In a 9×13-inch dish or large shallow pan, whisk together soy sauce, garlic, lime juice, oil, sugar, cumin, onion powder, and chili powder until well blended.
Pat steaks dry with paper towels. Using a fork, poke holes across the surface of the meat. Add the beef to the marinade, turning to coat all sides thoroughly. If using two steaks, ensure even coverage. Cover with plastic wrap and refrigerate 3–9 hours.
During the final 30 minutes of marinating, press mashed kiwi evenly onto both sides of the steak. Cover and return to the refrigerator for no longer than 30 minutes — kiwi works quickly and will make the meat mushy if left longer.
Preheat the grill to high heat until smoking. Oil the grates. Place the steaks on the grill and cook until both sides are deeply charred, about 2–3 minutes per side for skirt steak and slightly longer for flank. Aim for medium rare; thin cuts will finish quickly once the exterior is charred.
Transfer steaks to a cutting board and rest 5–10 minutes. Slice very thinly against the grain, perpendicular to the muscle fibers. Serve immediately with tortillas and toppings of choice.
Notes
Kiwi is key. Its enzymes break down tough fibers rapidly, making skirt or flank steak tender without masking their flavor.
Don’t over-marinate. Acidic marinades can toughen meat if left too long. Stick to the 3–9 hour window, with kiwi only at the end.
Grill temperature matters. Too cool, and the steak dries before it chars. Wait until the grill is smoking hot before cooking.
Slicing is not optional. Thin slices across the grain shorten the fibers, making each bite tender. Cutting parallel to the grain guarantees chewiness.
Indoor option. A cast-iron grill pan preheated until smoking works well for stovetop cooking, though it produces smoke — open a window.
- Prep Time: 15 minutes
- Marinating Time: 3 hours
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 200g
- Calories: 370
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 105mg