Mexican Carne Asada

Mexican Carne Asada

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For the marinade

  • 1 c. roughly chopped cilantro leaves and tender stems (from 1/2 bunch)
  • 3 garlic cloves, grated or minced
  • 2 scallions, roughly chopped
  • 1 whole chipotle pepper in adobo, plus 1 tbsp adobo sauce
  • 1 lime, zested and juiced
  • 1 sour orange, zested and juiced (see note in introduction)
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. canola oil, plus more for grilling
  • 2 tsp. honey
  • 2 tsp. ground cumin
  • 1 tsp. kosher salt, plus more for grilling
  • 1 tsp. coarsely ground black pepper
  • 1kg skirt steak, trimmed and cut against the grain into 6” lengths
  • Salsa, Pico de Gallo, Salsa Verde, or any favorite salsa


Marinate the meat:

  1. Combine marinade ingredients (through the black pepper) in a food processor or blender and blend until smooth.
  2. Place trimmed, portioned steak into a plastic bag and pour marinade on top.
  3. Press the air out of the bag and massage the marinade into the steak.
  4. Refrigerate for at least 4 hours or up to overnight.

Cook the steak:

    1. Heat a braai to high heat. 
    2. While the braai is heating, use a paper towel to pat excess marinade from the skirt steak, and season both sides with a heavy pinch of salt and fresh ground pepper.
    3. Place the skirt steak on the grill and cook for 2 minutes. Turn the steak and continue grilling for another minute.
    4. Flip the steak and repeat on the other side. (The internal temperature should be at least 65c.)
    5. Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes before slicing against the grain into thin strips.
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