Carne asada
Updated: 2016-05-14
In this Latin American dish, skirt steak marinates overnight before it's grilled and served in slices.
Serves 4
- 1 pound skirt steak
- 1/4 cup low-sodium soy sauce
- 1/4 cup olive oil
- 2 limes, juiced
- 2 tablespoons minced garlic
- 2 tablespoons, chopped cilantro
- 1 tablespoon Maggi seasoning sauce
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
Clean and trim the excess fat and tissue from steak. The steak may need to be cut down to a size that will lay flat on the grill or cast-iron skillet.
In a glass or plastic bowl, combine the soy sauce, oil, lime juice, garlic, cilantro, Maggi seasoning and sugar. Place the clean steak in the marinade and let marinate 4 hours or overnight in the refrigerator.
Remove meat from the refrigerator and let sit out at room temperature for 20 minutes. Heat a grill or cast-iron skillet to high. Place the meat on the hot grill or skillet. Cook for 2 to 4 minutes a side. Place the meat on a cutting board and let rest.
Cut the steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle meat with salt and serve.
Nutritional analysis per serving
Calories: 316
Total carbohydrate: 6 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 34 g
Saturated fat:
Serving size: 4 ounces
Sodium:
Total fat: 18 g