We had the chance to fine tune this recipe while creating our just released Carne Asada Spice Mix. Our carne asada blend + this marinade = a juicy and flavorful carne asada at home.
You can use a variety of beef cuts for this recipe and we have tried several. The traditional cut is skirt steak (arrechera), but we have also tested this with flank steak, flat iron (chuck) steak, and our favorite, boneless short ribs.
An instant read thermometer is a must have for this as you want to pull the steak off the grill at 130 degrees for perfect medium rare, which will yield the most tender results.
We strongly suggest you allow the meat to marinate overnight for the best results.
- 2 pounds skirt steak, flank steak, chuck steak or short ribs
- 1/4 cup Rob’s Carne Asada Spice Mix
- 1/3 cup canola or vegetable oil
- 1/4 cup soy sauce
- 1/4 cup lime or lemon juice
- Mix the spice mix, oil, soy sauce and lime/lemon juice together
- Add the steak to the marinade and refrigerate over night or for at least 8 hours (up to 18 hours)
- Set your grill up for high heat cooking and get the grill to maximum heat
- Grill the steak, flipping a few times through out the cooking process. You can brush additional marinade on the steak as it cooks
- Check the temperature continually and pull off the grill when the steak reaches 130F
- Wrap in foil and allow to rest for 10-20 minutes (resting is important)
- Cut the steak into thin strips against the grain and serve.
- Method: grilling
- Cuisine: Mexican