Steak on the grill: Carne asada

articles Food & Cuisine Recipes

Karen Hursh Graber

Serves 8


This dish is a favorite from my childhood. No barbecue or party was the same without Carne Asada and I never realized how much I would miss it until I moved from the border to Jalisco where Carne Asada is altogether different.

The secret to this dish is to have your butcher slice the meat thin (no more than 1/4″ thick) and allow it to marinate at least two hours before grilling.


  • 2 kilos flank or skirt steak
  • Lime juice
  • Rock salt
  • Oregano or marjoram


Rinse meat to remove any excess blood. Sprinkle meat with rock sat, marjoram and lime juice as needed and place in a large non-reactive (glass or plastic) container. Cover and refrigerate at least two hours, turning at least once.

Grill or pan fry to desired doneness.

Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
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