Carne Asada

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  • Level: Easy
  • Total: 1 hr 35 min (includes marinating and resting times)
  • Active: 25 min
  • Yield: 4 servings
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2 pounds skirt steak

1/2 cup cilantro leaves and stems, finely chopped

1/2 cup olive oil 

1/3 cup freshly squeezed orange juice (1 large orange) 

1/4 cup freshly squeezed lime juice (2 limes) 

3 tablespoons honey 

2 tablespoons Mexican oregano or other oregano 

4 cloves garlic

1 serrano chile, seeds removed 

Kosher salt and freshly ground black pepper 

2 limes, cut into wedges, for serving


  1. Place the skirt steak in a large glass bowl or resealable plastic bag.
  2. To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
  3. Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
  4. Preheat a grill or grill pan over medium-high heat.
  5. When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
  6. Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

Cook’s Note

For a surf and turf meal, try serving this with my Chipotle Glazed Shrimp.

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