{"id":301,"date":"2020-09-01T07:24:00","date_gmt":"2020-09-01T11:24:00","guid":{"rendered":"http:\/\/bensramblings.com\/wp\/?p=301"},"modified":"2026-06-11T05:41:18","modified_gmt":"2026-06-11T09:41:18","slug":"carne-asada-skirt-steak","status":"publish","type":"post","link":"https:\/\/bensramblings.com\/wp\/carne-asada-skirt-steak\/","title":{"rendered":"Carne Asada Skirt Steak"},"content":{"rendered":"\n
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The first time I made this recipe was for my son’s third birthday party. I made four different kinds of tacos that day and by the end of the afternoon the carne asada was the only one that was completely gone. People were asking for the recipe before they left.<\/p>\n\n\n\n

That was years ago and this marinade hasn’t changed since. When something works that well the first time, you don’t mess with it.<\/p>\n\n\n\n

Carne asada is one of those recipes that sounds like it should be complicated \u2014 the name alone sounds like you need to know what you’re doing \u2014 but the reality is that most of the work happens in the blender and in the refrigerator overnight. By the time the steak hits the grill, the hard part is already done.<\/p>\n\n\n\n

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Skirt Steak vs. Flank Steak for Carne Asada<\/h2>\n\n\n\n

People ask about this a lot and it’s worth addressing directly. Skirt steak and flank steak are not the same cut, but both work for carne asada and the debate about which is “correct” is mostly regional and personal.<\/p>\n\n\n\n

Skirt steak is thinner, has a more pronounced grain, and has more fat running through it. It cooks faster, takes on marinade extremely well, and has a rich, beefy flavor. It’s the more traditional choice for carne asada in Mexican cooking, particularly in northern Mexico and Texas.<\/p>\n\n\n\n

Flank steak is leaner, slightly thicker, and has a tighter grain. It’s a bit more forgiving on the grill in terms of timing and some people find it easier to slice cleanly.<\/p>\n\n\n\n

I use skirt steak. The fat content gives it better flavor and the thin cut means it gets a great sear without overcooking in the center. If your grocery store only has flank, use it \u2014 the marinade works just as well on either cut. The cook time will be slightly longer.<\/p>\n\n\n\n

One more option worth knowing about: hanger steak. It has a similar flavor profile to skirt steak, takes marinade beautifully, and is underrated for carne asada. If you see it at the butcher counter it’s worth trying.<\/p>\n\n\n\n

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The Blender Marinade<\/h2>\n\n\n\n

This marinade goes into a blender, which is not something you see in most carne asada recipes. The reason is emulsification \u2014 blending the olive oil with the lime juice and other ingredients creates a cohesive, creamy marinade rather than a separated oil-and-acid mixture. The consistency ends up somewhere between a salad dressing and a thin sauce, and it coats the steak evenly and completely rather than just pooling at the bottom of the bag.<\/p>\n\n\n\n

The color when it comes out of the blender is a pale green-brown, similar to peanut butter, which is your visual cue that everything has come together properly.<\/p>\n\n\n\n

The soy sauce is the ingredient that surprises people the most. It’s not traditional in a strictly Mexican carne asada marinade, but it adds umami depth that rounds out the acidity of the lime and makes the finished steak taste more complex than a simple acid-and-herb marinade would. You won’t taste it as a distinct soy flavor \u2014 it just makes everything else taste better.<\/p>\n\n\n\n

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Why the Overnight Marinade Matters<\/h2>\n\n\n\n

Skirt steak is a working muscle with a tight grain and some natural toughness. Acid from the lime juice begins to break down those muscle fibers over time, which is what makes the steak tender rather than chewy. The brown sugar in the marinade helps with caramelization on the grill and balances the acidity.<\/p>\n\n\n\n

Six hours is the minimum. Twelve hours is the sweet spot. I almost always start this the night before, let it go overnight, and cook it the next evening. More than 24 hours and the acid can start to affect the texture of the surface of the meat in a way that’s not ideal \u2014 you want to stop at 12 to 18 hours.<\/p>\n\n\n\n

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Grilling Carne Asada<\/h2>\n\n\n\n

Carne asada needs high heat and it needs it fast. This is not a low-and-slow situation. A screaming hot grill \u2014 gas or charcoal \u2014 gives you the sear and char on the exterior that defines the dish while keeping the interior from overcooking.<\/p>\n\n\n\n

Get your grill as hot as it will go and give it a full 15 minutes to preheat before the steak goes on. Pull the skirt steak out of the marinade and let any excess drip off \u2014 you don’t want a flood of marinade hitting the grates, which causes flare-ups and steams the meat instead of searing it.<\/p>\n\n\n\n

Cook skirt steak 3 to 4 minutes per side over high heat for medium. It’s a thin cut and it moves fast. Use a thermometer if you’re unsure: 130 to 135\u00b0F for medium-rare, 140\u00b0F for medium. Above 150\u00b0F and you’re heading toward overcooked, which with skirt steak means tough and chewy.<\/p>\n\n\n\n

Rest the steak for 5 minutes before cutting. This is not optional \u2014 cutting immediately loses the juices and you’ll end up with dry meat.<\/p>\n\n\n\n

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How to Slice Carne Asada<\/h2>\n\n\n\n

This is where a lot of people make a critical mistake. Skirt steak has a very visible grain running across it. You must cut against the grain \u2014 perpendicular to those muscle fibers \u2014 to get tender slices. Cutting with the grain produces long, chewy strips that are difficult to eat.<\/p>\n\n\n\n

Look at the steak before you cut and identify which direction the fibers run. Then cut 90 degrees to that direction, at a slight angle, in thin slices. Once you see the difference it makes you’ll never slice it any other way.<\/p>\n\n\n\n

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Tips for the Best Results<\/h2>\n\n\n\n

Don’t skip the blender.<\/strong> It’s tempting to just whisk everything together in a bowl, but the emulsification you get from blending makes a real difference in how evenly the marinade coats and penetrates the meat.<\/p>\n\n\n\n

Use low sodium soy sauce.<\/strong> Regular soy sauce makes the finished steak too salty, especially combined with the salt in the recipe. Low sodium is the right call here.<\/p>\n\n\n\n

Pat the steak dry before grilling.<\/strong> After pulling it from the marinade, a quick pat with paper towels removes excess surface moisture and helps the sear develop properly. Wet steak steams instead of searing.<\/p>\n\n\n\n

Let the grill do the work.<\/strong> Don’t move the steak around once it goes on. Leave it alone for the full cook time on each side and let the grill develop a proper crust.<\/p>\n\n\n\n

Make extra.<\/strong> Carne asada tacos the night of are great. Carne asada on nachos, in a burrito bowl, or chopped into eggs the next morning is also great. Make more than you think you need.<\/p>\n\n\n

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Carne Asada Skirt Steak<\/h2>\n
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This recipe comes together quickly in the blender and makes for a flavorful and tender steak.<\/span><\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Marinating Time <\/span>12 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>Mexican, Tex-Mex<\/span><\/div><\/div>\n <\/div>\n
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Ingredients
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  • 2<\/span> lbs<\/span> skirt steak<\/span><\/li><\/ul><\/div>

    Marinade<\/h4>
    • 1<\/span> lime<\/span> juiced<\/span><\/li>
    • 2\/3<\/span> cup<\/span> extra-virgin olive oil<\/span><\/li>
    • 1\/3<\/span> cup<\/span> low sodium soy sauce<\/span><\/li>
    • 3<\/span> cloves<\/span> garlic<\/span><\/li>
    • 3<\/span> tbsp<\/span> brown sugar<\/span><\/li>
    • Salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
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      • Make the marinade.<\/strong> Juice the lime directly into the blender. Add the olive oil, soy sauce, garlic cloves, brown sugar, salt, and pepper. Blend on high for approximately 1 minute until the mixture is fully emulsified and has a consistent, creamy texture similar to a thin peanut butter. The color should be a pale green-brown.<\/span><\/div><\/li>
      • Marinate the steak. <\/strong>Place the skirt steak in a large resealable zip-lock bag. Pour the marinade in, press out as much air as possible, and seal the bag. Move the bag around to make sure the steak is completely coated on all sides. Refrigerate for 6 to 12 hours. Overnight is ideal.<\/span><\/div><\/li>
      • Prep for grilling.<\/strong> Pull the steak out of the refrigerator 20 to 30 minutes before cooking to take the chill off. Preheat your grill on high for at least 15 minutes. Remove the steak from the marinade, let the excess drip off, and pat the surface dry with paper towels.<\/span><\/div><\/li>
      • Grill the steak.<\/strong> Place the steak on the hot grill and cook 3 to 4 minutes per side for medium, depending on thickness. Do not move it around \u2014 let it sear undisturbed on each side. Pull at 130 to 135\u00b0F for medium-rare or 140\u00b0F for medium.<\/span><\/div><\/li>
      • Rest and slice.<\/strong> Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thin against the grain at a slight angle.<\/span><\/div><\/li>
      • Serve.<\/strong> Use immediately for tacos, burrito bowls, or serve sliced alongside rice and beans.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        Video
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