Carne Asada for #SundaySupper

Carne Asada

Happy Mexican Independence Day! The Sunday Supper team is celebrating by sharing Mexican and Mexican-inspired recipes. I have been looking forward to this event as soon as it was announced. It gave me the perfect opportunity to make one of my favorite Mexican dishes, Carne Asada. It is what I order most often at a Mexican restaurant.

The marinade is full of fresh ingredients. No wonder the steak is so tasty. Fruit juice, olive oil, herbs, and spices come together in a very good way. What I liked most is that it is not salty. Carne Asada in restaurants had started tasting too salty to me lately. This recipe lets the natural flavors shine through. I can honestly say I liked it better than any I have had at a restaurant.

Making the marinade is super easy. It all goes in a blender. Traditional recipes call for a mortar and pestle. I do not have one so I winged it and used my blender. It is all supposed to be ground up and stirred together so why not let an electric appliance do all the work? The result is what matters. The marinade is adapted from a combination of two recipes from Food Network and Mexico: Food, Drinks, & More!!!

Carne Asada is simply a marinated grilled steak. It is typically skirt or flank steak. I chose skirt steak because it is the cut I see most often used in restaurants and it was on sale too. Skirt steak is inexpensive anyway and getting it on sale was a real bargain.

Now for the Mexican fiesta! Take a look at all these incredible recipes:

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

So many great recipes! The Sunday Supper team is filled with incredibly talented food bloggers. I’ve said it before and I’ll say it again, each week I am inspired by what they bring to the table.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. We love to pin recipes and photos so be sure to follow our #SundaySupper Pinterest board too.

What is your favorite Mexican food? Do you cook it at home? If not, I recommend trying to make it at home. I’m glad I did with Carne Asada. Now to decide on what the next Mexican dish I will tackle. Stay tuned…

Carne Asada
Prep time
Cook time
Total time
  • 4 garlic cloves, peeled and chopped
  • ½ cup chopped fresh cilantro
  • 1 jalapeno, seeded and chopped
  • Juice from 2 limes
  • Juice from 1 orange
  • ½ cup olive oil
  • 2 tablespoons white vinegar
  • 1 teaspoon cumin
  • Pinch of salt
  • Few grinds of fresh cracked pepper
  • Skirt or flank steak
  1. Place all the ingredients except the steak in a blender. Blend on high until combined. Place the steak in a large plastic zip top bag. Pour the marinade from the blender into the bag. Seal the bag and place in the refrigerator. Allow steak to marinate for at least 2 hours or overnight.
  2. Remove the steak from the refrigerator and allow it to get to room temperature (about 1 hour). Heat a grill to medium-high heat. Remove the steak from the marinade and grill the steak a few minutes on each side to desired doneness. Discard marinade. Transfer steak to a serving platter, cover, and let rest for 10 to 15 minutes. Serve and enjoy.

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  1. says

    I love Carne Asada and haven’t had it in forever! I used to work at a Mexican restaurant in college and they served their CA shredded. We (the staff) would mix it with the queso and eat it as a dip with flour tortillas. Definitely not a healthy snack, but soooo delicious!

  2. says

    Congrats Renee! I saw your post on Chowstalker, and I think it’s great that you’re on their front page. I love the look of your dish, too, but you know I would replace the steak with perhaps a seared tuna steak. Do you think that would work?


  3. Jasi says

    Okay so this is a magical day. It’s the second time I’m leaving the same comment. FANTASTIC ROUND UP! And way to credit and show a little love to other bloggers. Really well done. =D

  4. Sarah says

    I love carne asada! I prefer skirt steak over flank steak. I have yet to make a tender flank steak. In fact I just recently learned what cut on a bias against the grain means. lol. Flavors are fantastic and your dish looks wonderful!


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