Grilled "Gringo" Carne Asada Recipe

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast offers a more economical option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more affordable.

Start with a marbled piece of skirt steak for the carne asada.

Prepare a marinade with fresh lime juice, fresh orange juice, a little water, vinegar, and canola oil.

Add fresh garlic and fresh jalapeno to the marinade along with grande gringo seasoning or any Mexican seasoning of choice.

Place the skirt steak in a ziplock bag and pour the marinade over it, squeezing out the air to ensure the meat is covered.

Refrigerate the marinating steak for a couple of hours to allow the flavors to penetrate and tenderize the meat.

Prepare the grill by lighting a charcoal chimney with all-natural royal oak briquettes and letting it heat for about 20 minutes.

Spread the hot coals in the bottom of the Weber grill and ensure the vents are fully open for maximum airflow.

Let the grill heat up to about 500-550°F, placing the grate on for 15 minutes to get it hot.

Remove the skirt steak from the marinade, allowing excess to drip off, and season with kosher salt on both sides.

Oil the grill grate with a paper towel and canola oil to prevent sticking.

Place the skirt steak directly over the hot coals and cook for about 4-5 minutes on one side.

After 2 minutes, check the steak for color and turn it slightly to get even browning.

Flip the steak after the timer goes off, cooking for another 4-5 minutes on the other side without closing the lid.

Keep an eye on the steak to achieve a good char without overcooking, aiming for rare to medium-rare doneness.

While the steak cooks, prepare a cast iron skillet with canola oil to sauté vegetables.

Add red and green bell peppers, onion, and whole sliced jalapeno to the skillet along with a few garlic cloves.

Season the vegetables with grande gringo seasoning or salt and pepper as desired.

After about 11 minutes of cooking, check the skirt steak for doneness and remove it from the grill.

Let the steak rest for about 7 minutes while the vegetables finish cooking in the skillet.

Check the vegetables to ensure they are tender but not mushy, then remove them from the heat.

Slice the skirt steak against the grain into thin strips for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary