Simple Carne Asada

Carne asada is a perfect option when you want ton of flavor but don’t have a ton of time. With my Fiesta Rub and a few simple ingredients, you can turn out delicious carne asada perfect for tacos, salads, and so much more.

RECIPE HERE: https://heygrillhey.com/carne-asada/
My Sauces, Rubs and Merch: https://heygrillhey.com/store

What is the Best Carne Asada Meat?
I’m using skirt steak for this recipe, but you’ve got options on the beef for your carne asada. You can also use flank steak or flap steak at a reasonable price. Both of these cuts are thin and quick cooking. The main difference between cuts is the amount of fat, and a well marbled steak will have more flavor. Carne asada translates to “grilled meat,” but it typically refers to this thin style of beef cooked on a hot grill. Some are simply seasoned and others marinated. I favor the deeper flavor profile of a marinated carne asada. Whatever you choose will taste great, so go with what’s available from your butcher or grocery store.

Ingredients
2 pounds skirt steak silverskin removed (flap or flank steak work great)
Carne Asada Marinade
¼ cup avocado oil
2 Tablespoons Hey Grill Hey Fiesta Rub
2 Tablespoons fresh lime juice
½ cup fresh cilantro leaves
½ white onion sliced
4 cloves garlic smashed

Prepare the marinade. Combine all of the ingredients in a gallon zip top bag and really massage to combine. The massage also releases the oils from the cilantro, onion, and garlic into the liquid.
¼ cup avocado oil,2 Tablespoons Hey Grill Hey Fiesta Rub,2 Tablespoons fresh lime juice,½ cup fresh cilantro leaves,½ white onion,4 cloves garlic
Marinade the steak. Place the skirt steak in the marinade, press out any excess air from the bag and seal. Refrigerate for at least 4 hours, but preferably overnight.
2 pounds skirt steak
Preheat your grill. Heat your grill to high (around 600-650 degrees F).
Grill the steak. Carefully remove the steak from the marinade, shaking off any excess pieces of onion, herbs, or garlic. Place it directly on the grill and cook with the lid up, flipping every 2-3 minutes until a dark crust is developed on the outside and the internal temperature of the steak reads 130 degrees F.
Slice and serve. Remove the steak to a cutting board and slice into thin pieces, against the grain.

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