Carne Asada
March 17, 2026 • 0 comments
This recipe is perfect for the leaner cuts of our grass fed and finished beef like top sirloin, sirloin tip steaks, skirt steak and flank steak. The citrus marinade both tenderizes the meat and adds bright, fresh flavor. Traditionally, Carne Asada is served in tacos or with rice and beans, but we enjoy it served over a Mexican style slaw with a garnish of chimichurri sauce.
- Servings: 4
Ingredients
- (1 1/2 - 2 lbs.) Sirloin Cutlets
- (1/3 C) Oil suitable for high heat cooking
- (1 1/2 tsp.) Salt
- (1 tsp.) Ground cumin
- (1/4 tsp.) Black pepper
- (1/4 tsp.) Cayenne pepper
- (1/3 C) Freshly squeezed orange juice
- (3 TBSP) Freshly squeezed lime juice
- (4 cloves) Garlic, crushed
- (1/4 C) Finely chopped cilantro leaves
Directions
Mix together all of the ingredients except for the steak in a glass bowl or zip top bag.
Add the steaks to the marinade, cover bowl or seal bag, and refrigerate for 2-8 hours, stirring or turning the bag occasionally.
Remove the meat from the marinade and grill over direct heat or cook over high heat in a heavy skillet until the exterior is nicely browned and the interior is rosy pink (the time will vary depending on the thickness of your steaks).
Allow the cooked steaks to rest for 5 minutes and slice thinly across the grain.
