Carne Asada can be used for a lot of things, and having a simple, delicious version to whip up whenever you need is super helpful. Though I’ve never met a carne asada I didn’t love, there are some versions with chilis that have been a bit too much for my kids. So for me, I leave it out.

That said, it could easily be added back in for anyone looking for a little kick. 2-4 arbol chilis would do the trick.

Chambray Serving Platter | Linen Napkins | Flatware

Tacos, burritos, salad, or just as a steak with vegetables – this one is good. And while I can’t make any claims toward “authenticity,” I think it holds pretty true to authentic versions and goes great with last week’s fire roasted salsa. I really hope y’all enjoy it as much as my family and I do.

Since sharing my grill guide, I got a lot of requests to share all my favorite grilling essentials so here’s a bunch of my go-to tools.

My Grilling Essentials

Print Recipe

Carne Asada

Tacos, burritos, salads - anything! This is a great, family-friendly carne asada with a wide range of uses that I think any pallet can appreciate.

Course: Main Course

Cuisine: Mexican

Keyword: carne, dairy free, gluten free, meatballs, mexican, steak

Ingredients

• 2-3 lbs skirt steak or flank

For the marinade

• 3 oranges
• 2 limes
• 6-7 cloves garlic
• 1/2 white onion
• 1 handful cilantro stems
• 2 tsp black peppercorns or 1tsp ground
• 2 tsp coriander seed or 1 tsp ground
• 2 tsp cumin seed or 1 tsp ground
• 1-3 tsp ancho chili powder
• 1/3 cup gluten free Tamari or low sodium soy sauce if no allergies
• 3 tbsp coconut sugar
• 1/3 cup avocado oil

Instructions

• Zest one of the oranges and one of the limes directly into a blender. Juice all three oranges and both limes and add the juice to the blender as well.
• If using whole seeds for black pepper, cumin and coriander, toast them in a dry pan on medium high until browning starts and they're fragrant. Add to the blender along with the rest of the marinade ingredients. Blend until smooth.
• Put your skirt steak into a glass bowl and pour the marinade over it, tossing to cover evenly. Cover the bowl with plastic wrap and marinade on the counter for at least 30 minutes, or in the fridge up to 4 hours.
• Shake off excess marinade and grill on high heat to desired doneness. Serve sliced and warm in your favorite carne asada applications.