I got this carne asada recipe from my friend’s mother in Phoenix. The recipe will marinate 5 to 6 pounds of meat and can be halved or doubled. Serve this with flour tortillas and salsa.
- 5 pounds beef skirt steak, thinly sliced
- 1 cup water
- 1 orange, sliced
- ⅔ cup orange juice
- ⅔ cup lime juice
- ½ cup red wine vinegar
- 1 lime, sliced
- 1 bunch fresh cilantro leaves, chopped
- ¼ cup vegetable oil
- 1 tablespoon salt
- 3 cloves garlic, minced
- 1 tablespoon ground white pepper
- 1 tablespoon ground black pepper
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ¼ teaspoon ground cloves
Place beef in a large resealable plastic bag.
Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of beef and seal the bag.
Marinate beef in the refrigerator, 2 hours to overnight.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Grill beef in the preheated grill over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Prep time: 10 mins / Cooking time: 5 mins / Total time: 2 hrs 15 mins
Serving: 16 / Yield: 5 pounds carne asada