Recipe courtesy of Salsa Brava
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6 hr 25 min
20 min
4 servings



Lay the skirt steak in a large nonreactive bowl or baking dish.

Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.

Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).

Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.

Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve. 

Cook's Note

This recipe can easily be doubled. Carne Asada means "roasted meat." It is one of the most popular foods served in the northern Mexico. It's found in tacos, tortas, burritos and fajitas, or simply served alone as a meal. It is sold at Mexican meat markets, called carnicerias, throughout the Southwest. At Salsa Brava, we have tried many variations of the dish, using flank steak, skirt steak, flat-iron, sirloin and brisket. All work well, but we have found that skirt steak works best.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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