Carne Asada can be used for a lot of things, and having a simple, delicious version to whip up whenever you need is super helpful. Though I’ve never met a carne asada I didn’t love, there are some versions with chilis that have been a bit too much for my kids. So for me, I leave it out.
That said, it could easily be added back in for anyone looking for a little kick. I’d say 2-4 Chile de Arbol (arbol chili pods can be found in the International section of many grocery stores) would do the trick.
Chambray Serving Platter | Linen Napkins | Flatware
Tacos, burritos, salad, or just as a steak with vegetables – this one is good. And while I can’t make any claims toward “authenticity,” I think it holds pretty true to authentic versions and goes great with last week’s fire roasted salsa. I really hope y’all enjoy it as much as my family and I do.
Since sharing my grill guide, I got a lot of requests to share all my favorite grilling essentials. Here are the grilling tools I can’t live without!
Carne Asada
Ingredients:
- 2-3 lbs skirt steak or flank
For the marinade
- 3 oranges
- 2 limes
- 6-7 cloves garlic
- 1/2 white onion
- 1 handful cilantro stems
- 2 tsp black peppercorns or 1 tsp ground
- 2 tsp coriander seed or 1 tsp ground
- 2 tsp cumin seed or 1 tsp ground
- 1-3 tsp ancho chili powder
- 1/3 cup gluten-free Tamari or low sodium soy sauce if no allergies
- 3 tbsp coconut sugar
- 1/3 cup avocado oil
Directions:
- Zest one of the oranges and one of the limes directly into a blender. Juice all three oranges and both limes and add the juice to the blender as well.
- If using whole seeds for black pepper, cumin and coriander, toast them in a dry pan on medium high until browning starts and they're fragrant. Add to the blender along with the rest of the marinade ingredients. Blend until smooth.
- Put your skirt steak into a glass bowl and pour the marinade over it, tossing to cover evenly. Cover the bowl with plastic wrap and marinade on the counter for at least 30 minutes, or in the fridge up to 4 hours.
- Shake off excess marinade and grill on high heat to desired doneness. Serve sliced and warm in your favorite carne asada applications.
Is this spicy at all? Thank yoy
There’s a bit of heat but you can always cut back on the peppercorns and chili powder if you prefer.
I appreciate that you don’t write a novel leading up to your recipe. Thank you! This looks delicious. Your recipes are always amazing!