sure to be a winner. [marinated carne asada]
Happy Cinco de Mayo! I can’t think of a better way to celebrate than with this marinated United Harvest outside skirt steak aka carne asada. The meat was so incredibly juicy and flavorful. I honestly lost count of how many pieces I ate while cutting the meat. The carne asada is delicious on its own alongside rice and beans, or you can add it to a charred corn tortilla with cilantro and onion. Either way, it’s sure to be a winner!
marinated carne asada
- 2 lbs. United Harvest Outside Skirt Steak
- ⅓ cup olive oil
- ¼ cup soy sauce
- 2 small limes, juiced
- 3 Tbsp. tangerine juice
- 2 Tbsp. red wine vinegar
- ½ cup yellow onion, finely diced
- ¼ cup cilantro, finely chopped
- 4 cloves garlic, crushed
- 1 jalapeno, seeded, deveined and finely chopped
- 2 tsp. salt
- 2 tsp. chili powder
- 1 tsp. black pepper
- 1 tsp. crushed red pepper flakes
- Add all of the marinade ingredients to a medium bowl and whisk together.
- Place skirt steak in a large Ziploc bag, then pour marinade into the bag. Seal and place in the refrigerator to marinate overnight and the following afternoon (I marinated mine for roughly 18 hours). If you are crunched for time, you can marinate the meat 4-5 hours.
- Once ready to cook, remove the skirt steak from the marinade and let sit for 10 minutes.
- Heat grill or grill pan over high heat. Once hot, add meat and grill 3 minutes per side, until charred on the outside and cooked to medium-rare or medium.
- Remove the meat from the grill or grill pan and rest for at least 5 minutes.
- Cut the meat against the grain and serve hot.
Recipe adapted from Hilda's Kitchen Blog.