Carne Asada – Mexican-Style Grilled Steak

<h2 class="subheader">Garlic-Lime Steak</h2> Classic, Mexican-style grilled steak, or Carne Asada, starts with thinly sliced beef dipped in lime juice, garlic and salt, then seared over an open fire. Famous throughout Mexico, especially in rustic, open-air restaurants, restaurantes campestres, Carne Asada is served with warm tortillas, Mexican-style beans, freshly made salsa and guacamole. With the right GOYA® Products, you can enjoy this traditional Mexican cookout in your own backyard!

Total Time

15m

Prep Time:5m

Yields:4 Servings

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Ingredients

1 lb.

skirt steak, cut into four 4 oz. pieces

½ cup

GOYA® Lime Juice

1 tbsp.

GOYA® Minced Garlic , or 6 cloves garlic, finely chopped

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , plus more to taste

GOYA® Corn Tortillas or <a href="/en/products/flour-tortillas-soft-tacos/" title="Flour Tortillas">Flour Tortillas</a>, warmed (for serving)

GOYA® Mexican Style Pinto Beans , warmed (for serving)

GOYA® Salsa Pico de Gallo – Mild (for serving)

GOYA® Salsita Arbol Chile (for serving)

Guacamole (for serving)

Directions

Kitchen View

Step 1

Place steak in medium non-aluminum container; add lime juice, garlic and 2 tsp. Adobo. Turn steak to coat completely in lime juice mixture; cover. Transfer steak to refrigerator. Marinate at least 30 minutes, or up to 2 hours. Bring steak to room temperature 15 minutes before grilling; drain and discard marinade.

Step 2

Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Season steaks all over with Adobo. Cook, flipping once, until dark golden brown on both sides and cooked to desired doneness (about 6 minutes for medium rare).

Step 3

Transfer steaks to serving platter; let rest at least 5 minutes. Thinly slice steaks. Serve with warm tortillas, beans, pico de gallo, Salsita and guacamole. *For beef the minimum internal temperature should be 145 °F (62.8 °C) and allow to rest for at least 3 minutes.