Recipe for Carne Asada

Carne Asada RecipeCarne who? Carne asada. Don’t let the name prevent you from making this really easy dish. Car-neh A-sah-dah. There, that easy.

First question to ask yourself, however is, tacos, burritos, or chimichangas? That should be what is for lunch or dinner with the carne asada.

Carne asada, in my opinion, is a delicious cut of meat, marinated in really simple seasonings and ingredients, grilled, and ready to serve. The texture, and flavor is one of those things that is just down right perfect for the grill. An excellent Summer time dish, and one suitable for a party, indoor or outdoors.


  • One large, thinly sliced skirt steak
  • 1 large onion, thinly sliced
  • 4 tbsp of garlic powder
  • 1/2 tbsp black pepper
  • 1 tsp salt
  • 2 tbsp course Mexican oregano
  • 2 limes, squeezed

Here is how easy this one is. In a bowl, mix your dry ingredients. Lay your meat out on a working surface (you will work both sides). Sprinkle the mixed dry rub on both sides, working into the meat. Squeeze the juice of one lime on one side of the meat, flipping, and squeezing the juice on the other side. The salt and acid from the limes will tenderize the meat. Top the meat with the thinly sliced onions.

Place in a zip lock bag, or in a dish, covering, and let marinate for at least 6 hours. I always go overnight with my marinating process, but you do what you have to do, but shoot for at least 6 hours.

When you are ready to grill, heat the grill to a medium-high heat. Lube and clean your grill grates with some tongs, paper towel, and oil. Place the meat, and heck, if the onions come with it, more power to the meat, and the grill, plus you you get more smells, and so will your neighbors! Grill the skirt steak for a few minutes per side. You know how you want your meat cooked, so go with that. Just realize that this is a pretty thin cut of meat, so it does not take that long.

Remove from the grill, and let rest for a few minutes before slicing into it. Slice across the grain, and get to it. Add to your tacos, burritos, or chimi’s, and chop or slice accordingly. Of course you will add your favorite ingredients to make your own; avocado, tomato, cilantro, etc.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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