Carne Asada
Carne Asada is a medium Mexican recipe that serves 4. 250 calories per serving. Recipe by The Golden Balance on YouTube.
Prep: 4 hrs 30 min | Cook: 10 min | Total: 4 hrs 55 min
Cost: $16.21 total, $4.05 per serving
Ingredients
- 1.5 lb Skirt Steak (trim any excess fat; pat dry before marinating)
- 1/4 cup Fresh Orange Juice (squeezed from about one medium orange)
- 2 tbsp Soy Sauce (low‑sodium preferred)
- 2 tbsp Olive Oil (extra‑virgin for flavor)
- 2 tbsp Fresh Lime Juice (about one lime, freshly squeezed)
- 1/4 cup Fresh Cilantro (chopped finely)
- 3 cloves Garlic (mashed or minced)
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Salt (adjust to taste)
Instructions
Prepare the Marinade
In a mixing bowl combine orange juice, soy sauce, olive oil, lime juice, chopped cilantro, mashed garlic, cumin, chili powder, and salt. Whisk until fully blended.
Time: PT10M
Marinate the Steak
Place the skirt steak in the bowl (or zip‑top bag) and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Time: PT4H30M
Temperature: 4°C
Preheat the Grill
Remove the steak from the fridge 20 minutes before cooking to reach room temperature. Preheat a grill or grill pan on high heat until it’s very hot (about 500°F).
Time: PT5M
Temperature: 500°F
Grill the Steak
Place the steak on the hot grill. Cook for about 3‑4 minutes per side for medium‑rare, or until the internal temperature reaches 130‑135°F. Avoid moving the steak too much.
Time: PT5M
Temperature: 500°F
Rest the Steak
Transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute.
Time: PT5M
Slice and Serve
Slice the steak thinly across the grain (perpendicular to the muscle fibers) and serve immediately with fresh lime wedges or tortillas.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Gluten‑Free (use tamari for soy sauce if needed), Dairy‑Free, Nut‑Free
Allergens: Soy, Citrus
Ingredient Substitutions
- Instead of Skirt Steak: Flank steak, Flat iron steak
- Instead of Fresh Orange Juice: Pineapple juice, tangerine juice
- Instead of Soy Sauce: Tamari, coconut aminos
- Instead of Olive Oil: Vegetable oil, canola oil
- Instead of Fresh Lime Juice: Lemon juice, lime zest mixed with a splash of water
- Instead of Fresh Cilantro: Flat‑leaf parsley
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Ground Cumin: Ground coriander
- Instead of Chili Powder: Paprika, chipotle powder
- Instead of Salt: Sea salt, kosher salt
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Citrus Juicer (optional)
- Sharp Knife
- Cutting Board
- Grill or Grill Pan
- Tongs
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Marinate the steak for at least 4 hours to develop flavor.
- Grill on very high heat to achieve a good sear.
- Slice the steak across the grain for tenderness.
Chef Tips from the Video
- If you don’t have a grill, a cast‑iron skillet preheated on high heat works beautifully.
- Let the steak sit at room temperature for 20 minutes before grilling for more even cooking.
- Add a splash of the leftover marinade to a quick pan sauce after grilling for extra flavor.
Troubleshooting
Steak is tough after cooking.
Make sure you sliced across the grain and that the steak was rested before cutting. Over‑cooking also dries the meat; aim for medium‑rare.
Marinade is too salty.
Rinse the steak briefly under cold water, pat dry, and let it rest 5 minutes before grilling.
Grill sticks and tears the steak.
Pat the steak dry before placing on the grill and oil the grill grates lightly. A very hot grill also reduces sticking.
Storage
Refrigerator: Store leftover steak in an airtight container for up to 3 days.
Freezer: Freeze sliced steak in a zip‑top bag for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the marinade a day ahead and keep it refrigerated; add the steak when ready to marinate.
- Grilled steak can be sliced and stored; reheat gently in a skillet with a splash of broth.
Frequently Asked Questions
What is the cultural significance and history of carne asada in Mexican cuisine?
Carne asada, meaning "grilled meat," is a cornerstone of Mexican street food and family gatherings. Historically it stems from the Spanish colonial era when cattle were introduced to Mexico, and the technique of quick, high‑heat grilling over open flames became a popular way to prepare beef for celebrations and everyday meals.
What are the traditional regional variations of carne asada in Mexico?
In northern Mexico, carne asada is often served simply with lime, salt, and tortillas. In the coastal regions, it may be marinated with citrus juices and herbs like cilantro, similar to this recipe. Central Mexico sometimes adds ancho chile or guajillo sauce for deeper flavor, and some regions serve it with grilled onions and salsa verde.
How is carne asada traditionally served in Mexican culture?
Traditionally, carne asada is sliced thin and served on warm corn or flour tortillas with fresh cilantro, diced onions, lime wedges, and salsa. It can also be part of a taco bar, alongside beans, rice, and guacamole, or served as a main dish with grilled vegetables and a side of Mexican rice.
What occasions or celebrations is carne asada traditionally associated with in Mexican culture?
Carne asada is a staple at birthdays, holidays like Día de los Muertos, family reunions, and weekend barbecues (known as "asados"). Its quick cooking time makes it ideal for large gatherings where guests can enjoy fresh, hot meat together.
What other Mexican dishes pair well with carne asada?
Carne asada pairs beautifully with Mexican rice, refried beans, guacamole, pico de gallo, grilled corn (elote), and fresh salsa. For a complete meal, serve with a side of nopales (grilled cactus) or a simple cucumber‑lime salad.
What makes carne asada special or unique in Mexican cuisine?
The hallmark of carne asada is its bright, citrus‑forward marinade and the high‑heat sear that creates a smoky crust while keeping the interior juicy. This balance of smoky, tangy, and savory flavors captures the essence of Mexican outdoor cooking.
What are the most common mistakes to avoid when making carne asada?
Common pitfalls include under‑marinating (which leaves the steak bland), overcooking (making it tough), and slicing with the grain (resulting in chewy bites). Also, grilling on a low heat will not develop the characteristic char.
Why does this carne asada recipe use both orange and lime juice instead of just one citrus?
Combining orange and lime provides a layered acidity: orange adds sweetness and depth, while lime contributes sharp brightness. This dual‑citrus blend balances the salty soy sauce and enhances the beef’s natural flavor.
Can I make carne asada ahead of time and how should I store it?
Yes, you can marinate the steak up to 24 hours in advance. After grilling, let the meat cool, slice, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to retain moisture.
What does the YouTube channel The Golden Balance specialize in?
The Golden Balance focuses on balanced, health‑conscious cooking that blends global flavors with nutrition‑focused tips. The channel emphasizes whole‑food ingredients, portion control, and practical techniques for home cooks.
How does the YouTube channel The Golden Balance's approach to Mexican cooking differ from other Mexican cooking channels?
The Golden Balance highlights the nutritional profile of Mexican dishes, often suggesting lighter marinades, portion‑size guidance, and ingredient swaps (like low‑sodium soy sauce). While other channels may focus purely on authenticity, The Golden Balance blends tradition with modern health considerations.
Last updated: August 30, 2026
