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Chipotle Carne Asada Recipe

Chipotle Carne Asada

Steven
This chipotle carne asada recipe delivers that bold, smoky, perfectly seasoned restaurant flavor right in your own kitchen. A citrus-forward marinade loaded with chipotle peppers, cumin, garlic, and fresh lime makes this steak incredibly versatile and meal-prep-friendly.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 290 kcal

Equipment

  • Large zip-lock bag or airtight container - for marinating
  • Cast iron skillet or outdoor grill
  • Meat thermometer - instant-read recommended
  • Tongs
  • Sharp chef's knife
  • Cutting board
  • Food processor or blender - optional, for blending marinade smooth
  • Measuring cups and spoons
  • Large mixing bowl - if not using a bag

Ingredients
  

  • 2 lbs skirt steak - 900g, or flank steak
  • 2 peppers chipotle peppers in adobo sauce - plus 1 tablespoon (15ml) of the adobo sauce
  • 2 limes - juiced, about 1/4 cup or 60ml
  • 1 large navel orange - juiced, about 1/3 cup or 80ml
  • 4 cloves garlic - minced
  • 1/4 cup olive oil - 60ml
  • 2 tablespoons soy sauce - 30ml
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ancho chile powder - or regular chile powder
  • 1 teaspoon kosher salt - plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro - 15g, roughly chopped, plus more for garnish
  • lime wedges - for serving
  • 1 tablespoon avocado oil - or vegetable oil, for the skillet
  • warm tortillas - for serving (optional)
  • pico de gallo - for serving (optional)
  • guacamole - for serving (optional)
  • sour cream - for serving (optional)

Instructions
 

  • Add the chipotle peppers in adobo, adobo sauce, lime juice, orange juice, garlic, olive oil, soy sauce, cumin, smoked paprika, oregano, coriander, ancho chile powder, salt, pepper, and cilantro to a food processor or blender. Blend for 20-30 seconds until relatively smooth and cohesive.
  • Pat the skirt steak completely dry with paper towels. Cut into smaller sections if necessary to fit in the bag. Place the steak in a large zip-lock bag or airtight container and pour the marinade over it, ensuring every surface is coated. Seal and refrigerate for a minimum of 2 hours, or up to 12 hours for best results.
  • Remove the steak from the refrigerator and let it sit at room temperature for 20-30 minutes. Preheat your outdoor grill to 450-500°F (230-260°C) or heat a cast iron skillet over high heat until smoking hot. Add 1-2 tablespoons of high-smoke-point oil to the skillet if using.
  • Remove the steak from the marinade, letting excess drip off. Place the steak onto the hot grill or skillet and cook without moving for 3-4 minutes per side for medium-rare. Flip once using tongs. Check internal temperature with a meat thermometer: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium.
  • Transfer the cooked carne asada to a cutting board and let it rest, uncovered, for at least 8-10 minutes. Identify the grain direction and slice thinly against the grain into 1/4 inch (6mm) strips. Squeeze fresh lime juice over the top, garnish with cilantro, and season with additional salt if desired.

Notes

  • Don't skip the rest period: Cutting into the steak too early causes all the juices to run out, leaving you with drier meat. Give it a full 8-10 minutes before slicing.
  • Always slice against the grain: This is the single most important slicing technique for skirt steak. Cutting against the grain shortens the muscle fibers for a tender bite.
  • Use fresh citrus: Bottled lime and orange juice lack the brightness and complexity of freshly squeezed fruit. Fresh citrus makes a noticeable difference in the final flavor.
  • Get your pan or grill truly hot: A lukewarm cooking surface will steam the steak rather than sear it. High, direct heat creates the charred crust that defines good carne asada.
  • Don't over-marinate: While overnight marinating is ideal, anything beyond 24 hours can break down the steak's texture too much. Aim for 2-12 hours as the sweet spot.
  • Pat the steak dry before cooking: Excess marinade on the surface can cause steaming rather than searing. A quick pat with paper towels gives you a better sear.
  • Use a meat thermometer: Skirt steak is thin and cooks fast. A thermometer removes any guesswork and helps you hit your target doneness precisely.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet with a splash of beef broth to keep it moist.
  • Freezing: The marinated raw steak freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before cooking.
Keyword chipotle carne asada, copycat chipotle recipe, mexican grilled beef, skirt steak marinade