Chipotle’s Carne Asada 🥩 recipe ⬇️

Ingredients

• 1.5 lb Skirt Steak (trim excess fat, cut against the grain after cooking)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 3 Tbsp Lime Juice (freshly squeezed)
• 1 Tbsp Chipotle Peppers in Adobo Sauce (finely chopped)
• 2 cloves Garlic (minced)
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Salt (kosher or sea salt)
• 1/2 tsp Black Pepper (freshly ground)
• 2 Tbsp Fresh Cilantro (chopped, optional garnish)

Instructions

1. Prepare Marinade

   In a mixing bowl combine olive oil, lime juice, chopped chipotle pepper, minced garlic, cumin, oregano, salt, and black pepper. Whisk until smooth.

   Time: PT10M

2. Marinate the Steak

   Place the skirt steak in a zip‑top bag, pour the marinade over it, seal, and massage to coat evenly. Refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

3. Preheat Grill

   Heat the grill or grill pan over medium‑high heat until it reaches about 450°F.

   Time: PT5M

   Temperature: 450°F

4. Grill the Steak

   Remove steak from the bag, let excess liquid drip off, and place on the hot grill. Cook 4 minutes per side for medium‑rare, or until internal temperature reaches 130‑135°F.

   Time: PT8M

   Temperature: 450°F

5. Rest the Steak

   Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes.

   Time: PT5M

6. Slice Against the Grain

   Identify the grain direction, then slice the steak thinly across the grain at a 45‑degree angle.

   Time: PT5M

7. Portion for Meal Prep

   Divide the sliced carne asada into four airtight containers. Add optional cilantro garnish. Store in the refrigerator for up to 4 days.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

5g

Fat

12g

Fiber

1g