Skirt steak is one of my favorite cuts. It grills quickly, accepts marinades well, and has a great beefy flavor. This recipe for carne asada skirt steak is so flavorful and delicious it will be in your regular rotation.
Types of Skirt Steak
First, let’s talk about skirt steak. There are two types, outside skirt and inside skirt steak. Most of what you will buy at your local market will be “inside” skirt. It is usually thinner and has less fat/silverskin on it. “Outside” skirt steak is usually slightly thicker, generally more tender, and more expensive. It has to be trimmed of silverskin. It also is nearly impossible to find in a grocery as most of it is exported or used in restaurants. Mishima Reserve is one of the few places where you can buy outside skirt steak. And, it’s American Wagyu Beef, so you know it will be delish! I recently got some and decided to make a fajita night special!
Marinading Carne Asada skirt steak
The quick marinade recipe for carne asada steak needs at least an hour to work its magic. The vinegar, orange and apple juices will help tenderize the meat as well as adding a delicious, fresh flavor. As the marinade is pretty acidic, you don’t want this to be a long marination time. One hour to four hours is prime flavor territory.
Grilling Carne Asada Skirt Steak
Skirt steak of any variety is going to be relatively thin. And, as it’s best-served medium-rare, you will want to cook it on a very hot grill. The total cooking time was less than 8 minutes. Use an instant-read thermometer and pull the steak when it’s at 120 degrees. With a four to five minute rest, you’ll be right at medium rare when you slice it. Speaking of slicing skirt steak you’ll want to cut it against the grain.
As always, I hope you enjoy!
Note- I am a paid ambassador for Mishima Reserve Beef. However, all recipes and opinions are my own.Print