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Carne Asada


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  • 1 teaspoon(s) ground chipotle chili
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) dried Mexican oregano, crumbled
  • 1/2 teaspoon(s) kosher salt
  • 1 large (1 1/4-pound) skirt steak, cut into 4 pieces
  • 3 tablespoon(s) extra-virgin olive oil
  • 1/2 lime
  • 1 large sweet onion, halved, cut into thin strips
  • 1 red bell pepper, seeded, cut into 1/2-inch-wide strips
  • 1 yellow bell pepper, seeded, cut into 1/2-inch-wide strips
  • 1 large poblano or Anaheim chile, seeded, cut into 1/2-inch-wide strips
  • 2 clove(s) garlic, chopped
  • 1/4 cup(s) chopped cilantro
  • 1/2 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 12 corn tortillas, warmed according to package directions
  • Lime wedges


Servings 4
Preparation time 20mins
Cooking time 36mins


Step 1

Combine chipotle, cumin, oregano, and salt in a small cup. Rub steak pieces with 1 tablespoon of the oil, then with spice mixture. Squeeze juice from lime half over steak pieces. Heat a stove-top grill pan over medium heat.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers, and chile; sauté 4 minutes. Add garlic and continue to sauté 4 to 6 minutes, or until crisp-tender. Remove from heat; stir in cilantro and season with kosher salt and pepper.
Grill steaks 3 minutes per side for medium-rare. Remove from grill; let rest 5 minutes. Slice against the grain and serve with pepper mixture, warm tortillas, and lime wedges.

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