Minimal prep makes Carne Asada a fantastic weeknight dinner! Slice grilled skirt steak across the grain into thin slices and serve with our fresh tomato salsa tucked into warmed tortillas with chili-spiced kidney or pinto beans.
1 hr 11 min
- 4 cloves garlic minced
- 2 limes juiced
- 1/4 cup (50 ml) olive oil
- 2 tbsp (30 ml) vinegar
- 1 tsp ground cumin
- 1/2 tsp (2 ml) EACH chipotle chili powder and granulated sugar
- 1 handful fresh herbs such as cilantro, basil, oregano and/or parsley minced
- 2 lb (0.91 kg) skirt marinating steak
- Course sea salt and ground black pepper
- Fresh tomato salsa (recipe follows)
- Combine garlic, lime juice, oil, vinegar,cumin, chili powder, sugar and herbs in large resealable freezer bag. Pierce steak all over with fork; place into bag and refrigerate for 1 to 12 hours.
- Remove steak from marinade and pat dry with paper towel; discard marinade. Season all over with salt and pepper.
- Cook steak on lightly oiled grill over medium heat (400°F/200°C); close lid and cook, turning occasionally for 3 to 4 minutes per side for medium-rare done-ness.
- Remove to cutting board; tent with foil and let stand about 5 minutes before carving into thin slices across the grain. Serve with Fresh Tomato Salsa.
- Fresh Tomato Salsa: In medium bowl, combine 2 medium tomatoes, (seeded and diced), 1 small avocado (diced), 1/2 onion (minced), 2 cloves garlic (minced), 1 jalapeno pepper (seeded and diced), juice from 1 lime, 2 tbsp olive oil and handful of fresh herbs such as oregano, basil and/or cilantro (chopped). Season with some granulated sugar, salt and pepper to taste.
- TIP: Since Skirt Steak is thin, a marinade time as little as 1 hour still gives great flavour and tenderness. Skirt Steak can also stand up to an aggressive marinade for up to 24 hours without getting mushy — click here to see our test results.