5 Reviews

Due to time constraints, I ended up marinating this for 2 days rather than a few hours, but the meat was so tender and flavorful! I used mostly flap meat in this, but I tossed in about 3/4 lb skirt steak as well (trying to use up leftover meat). Carne asada is a Saturday night staple at my house, per DH's request, so he was pleasantly surprised when I offered him this marinated version instead of simple skirt steak with salt and lime. I served this with fresh guacamole, refried pintos, hot salsa, pickled jalapenos and corn tortillas. This was especially good because DH likes his meats well done, which can dry them out -- he kept commenting on how juicy this was. Thanks for posting! Made for PAC Spring 2012

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Muffin Goddess April 09, 2012

I was only able to marinate this for about 3 hours, but the meat still ended up being the most tender flank steak that I've ever made. It was a bit less flavorful than I'm used to, but I'm sure marinating the meat overnight would fix that. I'll do that next time- thanks for sharing this great recipe!

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rpgaymer May 19, 2013

I just loved this marinade for my skirt steak!!! Just so flavorful and tender!!! I bought a skirt steak that had been folded (in package), so looked a lot thicker then it was, and DH over cooked it!! But it still was so delicious with that marinade. Served it with rice pilaf and green beans and garlic bread for a wonderful meal!! Thanks for sharing a wonderful recipe. Made for ZWT8.

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diner524 August 06, 2012

Wonderful, flavorful steak that was so easy to put together. I made the marinade as posted, using the achiote powder and the red pepper flakes. I really didn't notice the red pepper, but I think the achiote really gives this an added "something". I let this marinate for 5 hours or so. I used flank steak, as it's hard to find flap meat here. I will definitely make this again, and even find other uses for the marinade. Delicious! Made for ZWT 8.

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JackieOhNo! August 04, 2012

This recipe is sooooo easy and sooooo good. I only marinated the meat for about one hour and it was very flavorful. I'll bet a longer soak would be even better. Served with avocado, chopped cabbage and sauteed white onion with anaheim chilies. Definitely a keeper!!

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Steph. September 19, 2011
Carne Asada - the Real Deal