Tender bite-size slices of grilled carne asada can be eaten on their own, piled into tacos, or topping a grilled salad.
The citrus and jalapeno in the Mojo Marinade worked perfectly to compliment the tender steak for tacos or for a salad.
My family gave this meal two thumbs up and my oldest son requested that I save the tiny bit of steak that we had leftover for his lunch the following day.
I topped my salad with the steak and the rest of my crew piled their steak into tacos. The steak is so tender, you can cut it with a fork. Barefeet In The Kitchen creator video with Mary YounkinPlay Video
While we enjoy our steak cooked medium rare, feel free to cook it to the level of done that you like best.
Carne Asada
- Place the steak in a large Ziploc bag or an airtight container of your choice. Cover with the marinade and let rest for 1-6 hours. Avoid letting the steak marinate for over 8 hours, it will run the risk of becoming soft or mushy.
- When you are ready to grill the meat, let it rest on the counter for about an hour to bring it closer to room temperature first. Preheat the grill to medium-high heat.
- Grill the meat for about 3-7 minutes on each side. Watch closely to avoid overcooking the steak. The cooking time will vary greatly, depending on the thickness of your steak. We grilled ours for just 3-4 minutes on each side and it was perfectly medium-rare.
- Let the meat rest for at least 5-10 minutes prior to cutting it. Slice the steak as thinly as possible across the grain on a diagonal. Cover loosely with foil to keep warm until serving.
- To assemble the tacos, warm the tortillas (either in a hot skillet or in a microwave) and then top with slices of the beef, lettuce, pico, cheese, and avocado.
- To assemble a salad, layer the plates with lettuce, beef, pico, cheese, and avocados as desired. Garnish with limes. Enjoy!
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Carne Asada Steak {for salad or tacos}
SavePinPrintReviewServings: 4 -6 servings
Ingredients
- ▢1-2 lb skirt steak
- ▢1 recipe of Mojo marinade
- ▢Optional:
- ▢White corn tortillas
- ▢Pico de Gallo or salsa of your choice
- ▢Pepper Jack or Monterrey Jack cheese
- ▢1 head romaine lettuce grilled (see below, if desired) and then chopped into bite size pieces
- ▢Avocado sliced into wedges
- ▢Limes sliced into wedges
Instructions
- Place the steak in a large Ziploc bag or an airtight container of your choice. Cover with the marinade and let rest for 1-6 hours. Avoid letting the steak marinate for over 8 hours, it will run the risk of becoming soft or mushy.
- When you are ready to grill the meat, let it rest on the counter for about an hour to bring it closer to room temperature first. Preheat the grill to medium-high heat.
- Grill the meat for about 3-7 minutes on each side. Watch closely to avoid over cooking the steak. The cooking time will vary greatly, depending on the thickness of your steak. We grilled ours for just 3-4 minutes on each side and it was perfectly medium rare.
- Let the meat rest for at least 5-10 minutes prior to cutting it. Slice the steak as thinly as possible across the grain on a diagonal. Cover loosely with foil to keep warm until serving.
- To assemble the tacos, warm the tortillas (either in a hot skillet or in a microwave) and then top with slices of the beef, lettuce, pico, cheese and avocado. To assemble a salad, layer the plates with lettuce, beef, pico, cheese and avocados as desired. Garnish with limes. Enjoy!