When summer starts winding down, there's still time for one more backyard feast before routines kick back in. Super-Citrusy Carne Asada is a dish that hits that perfect end-of-summer note—bright, bold, and made to share. Whether you're gathering the neighbors, feeding a full house of hungry teens, or savoring those last warm evenings with family, this grilled favorite brings everyone to the table.
The secret lies in the citrus-packed marinade. Orange, lime, and lemon juice soak into the steak, balancing richness with a burst of fresh, tangy flavor. Garlic, jalapeño, and a handful of simple spices round out the mix, giving the meat an edge that keeps everyone going back for seconds. After a quick sear on a hot grill, each slice is juicy and charred just enough to add character without overpowering the brightness.
It's not fussy or complicated, and that's the point. Super-Citrusy Carne Asada is built for backyard living—easy to prep ahead, fast to grill, and perfect for piling onto tacos, serving with rice, or layering into a big platter for sharing. It's the kind of recipe that works just as well for a weeknight dinner as it does for a proper sendoff to summer.
At Alfresco Backyard Living, we know how important these moments are. A great meal doesn’t just feed people—it gives them a reason to gather, stay a little longer, and soak in the season before it slips away. So, fire up the grill, pour a few cold drinks, and get ready for Super-Citrusy Carne Asada.
Serves 8
Super-Citrusy Carne Asada Ingredients
- 2 lb. skirt or flank steak
- 2 Tbsp. plus ¼ tsp. Diamond Crystal or 1 Tbsp. plus ¾ tsp. Morton kosher salt
- 2 Tbsp. light or dark brown sugar
- 2 tsp. chipotle chile powder
- 2 tsp. freshly ground pepper
- 2 tsp. garlic powder
- 2 tsp. ground cumin
- 3 Tbsp. vegetable oil, plus more for the grill
- 2 garlic cloves, finely chopped
- ¼ cup of finely chopped cilantro
- 3 Tbsp. fresh lime juice
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- Flaky sea salt
Super-Citrusy Carne Asada Directions
- Trim excess fat and silver skin from a two-lb. skirt or flank steak. Cut the meat into 3–4 pieces for skirt steak or two pieces for flank steak; transfer to a rimmed baking sheet.
- Mix 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. light or dark brown sugar, 2 tsp. chipotle chile powder, 2 tsp. freshly ground pepper, 2 tsp. garlic powder, and 2 tsp. ground cumin in a small bowl to combine. Sprinkle the rub all over the meat, patting to adhere. Chill, uncovered, at least 1 hour and (preferably) up to 4 hours.
- Prepare a grill for high heat; oil the grate. Mix two garlic cloves, finely chopped, ¼ cup finely chopped cilantro, 3 Tbsp. fresh lime juice, 2 Tbsp. extra-virgin olive oil, 1 Tbsp. apple cider vinegar, and the remaining ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl to combine. Set dressing aside.
- Rub steak all over with 3 Tbsp. vegetable oil and grill, turning every 2 minutes or so, until medium-rare (an instant-read thermometer inserted into the center should register 130°), 5–9 minutes (skirt steak is generally thinner and will have a shorter cook time; flank steak is thicker and will take longer). Transfer to a cutting board and immediately brush on all sides with reserved dressing. Let rest for 10–15 minutes.
- If the pieces are wide, cut the steak with the grain in half lengthwise. Thinly slice the meat against the grain. Arrange on a rimmed platter, and drizzle the juices from the cutting board and any remaining dressing over them. Sprinkle with flaky sea salt.
Taken from americanmadegrills.com