This Trader Joe’s Carne Asada is a tender and juicy recipe, which is made with skirt steak and a bright citrus marinade. It’s the perfect choice for summer grilling, ready in about 15 minutes of active time, plus marination.
Jump to RecipeTrader Joe’s Carne Asada Recipe Ingredients
Carne Asada Marinade:
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro leaves, chopped
- Juice of 1 orange
- Juice of 1 lime
- Juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Steak:
- 2 pounds skirt steak, trimmed of excess fat
How To Make Trader Joe’s Carne Asada
- Make the Marinade: In a large glass baking dish or a large zip-top bag, whisk together all the marinade ingredients, from the jalapeño through the black pepper, until combined.
- Marinate the Steak: Add the skirt steak to the dish or bag in a single layer. Turn the steak to ensure it is completely coated with the marinade. Cover the dish or seal the bag and refrigerate for at least 1 hour, but no longer than 8 hours.
- Preheat and Grill: When you’re ready to cook, preheat an outdoor grill to medium-high heat. Remove the steak from the marinade, letting any excess drip off.
- Cook to Perfection: Grill the steaks for 7 to 10 minutes per side for medium-rare, turning only once.
- Rest and Slice: Remove the steaks from the grill and let them rest on a cutting board for 5 minutes. After resting, slice the steak thinly against the grain to serve.
Recipe Tips
- What’s the best steak for carne asada? The recipe notes that “outside skirt steak” will give you the most flavorful and juicy results. Flank steak is another common and excellent choice for carne asada.
- How long should I marinate the steak? For the best flavor and tenderness, marinate the steak for at least 1 hour. However, the recipe warns not to marinate it for longer than 8 hours. The high amount of citrus acid in the marinade can start to break down the meat’s texture, making it mushy if left for too long.
- How do I slice the steak correctly? Slicing against the grain is crucial for tender steak. Look for the long muscle fibers running down the steak and slice perpendicular to them. This shortens the muscle fibers, making each bite much more tender.
- Can I cook this without a grill? Yes. For a great result indoors, use a heavy cast-iron skillet or grill pan over high heat. Get the pan very hot, add a little oil, and sear the steak for 3-5 minutes per side, depending on thickness, until you get a nice crust.
What To Serve With Carne Asada
Carne asada is incredibly versatile and is the star of many classic Mexican dishes.
- Tacos: Serve in warm corn tortillas with chopped onion, cilantro, and a squeeze of lime.
- Burritos or Bowls: Use as a filling for burritos or as a protein for a rice and bean bowl.
- Salads: Top a fresh green salad with the sliced steak for a hearty meal.
- Platter: Serve it on its own with sides like Mexican rice, refried beans, and grilled onions.
How To Store Carne Asada
- Refrigerate: Store leftover sliced carne asada in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a lightly oiled skillet over medium heat just until warmed through to prevent it from overcooking and becoming tough.
Carne Asada Nutrition Facts
- Calories: 344kcal
- Carbohydrates: 1g
- Protein: 32g
- Fat: 23g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 489mg
- Sugar: 0g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
As the recipe notes explain, the combination of orange, lime, and lemon creates a “citrus trifecta” that provides a complex, balanced flavor profile that is both tangy and slightly sweet, which is a signature characteristic of a great carne asada marinade.
This version has a mild heat from one minced jalapeño. For a spicier version, you can leave some of the seeds in the jalapeño or add a second one. For a completely mild version, you can omit the jalapeño.
“Cutting against the grain” means to slice perpendicular to the direction of the muscle fibers in the meat. This is the most important step for ensuring a tender, easy-to-chew bite of steak like skirt or flank steak.
Try More Recipes:
- Trader Joe’s Beef Birria Recipe
- Trader Joe’s Sweet Apple Chicken Sausage Recipe
- Trader Joe’s Pollo Asado Recipe
Trader Joe’s Carne Asada Recipe
Course: DinnerCuisine: MexicanDifficulty: Easy6
servings15
minutes20
minutes344
kcalA classic grilled skirt steak marinated in a vibrant and tangy blend of three citrus juices, cilantro, and spices.
Ingredients
2 lbs skirt steak
- Marinade:
1 jalapeño, minced
4 cloves garlic, minced
1/2 cup cilantro, chopped
Juice of 1 orange, 1 lime, & 1 lemon
2 tbsp apple cider vinegar
1/3 cup olive oil
1 tsp cumin
Directions
- Whisk together all marinade ingredients in a large baking dish.
- Add the skirt steak and turn to coat completely.
- Cover and refrigerate for at least 1 hour but no more than 8 hours.
- Grill the steak over medium-high heat for 7-10 minutes per side for medium-rare.
- Let the steak rest for 5 minutes before slicing thinly against the grain.
Notes
- Do not marinate the steak for longer than 8 hours, as the citrus will start to negatively affect the texture of the meat.
- For the best flavor, use “outside skirt steak” if you can find it.
- Letting the steak rest after grilling is crucial for keeping it juicy.
- Slicing against the grain is the most important step for a tender final product.
