Carne Asada Skirt Steak with Kinder’s Carne Asada Seasoning
Carne Asada Skirt Steak with Kinder’s Carne Asada Seasoning
Carne asada skirt steak rewards high heat and a sharp knife, and not much else. Kinder’s Carne Asada Seasoning carries the flavor: a bold, citrus-forward blend with smoky depth built specifically for this kind of fast, direct-heat cook. Season, grill, slice against the grain. That’s the move.
Steak on a school night is the whole promise of our weeknight dinner recipes page.
Skirt steak is the right cut here. Thinner than flank, more intensely beefy, with a chew that holds up to bold seasoning and char. It hits the grill for minutes and comes off with a crust that’s hard to replicate with anything else. Flank works too, slightly leaner, a bit wider, but either way you’re working with a cut designed to be sliced thin and stacked into something worth eating.
The prep is honest: rub both sides with olive oil, coat every surface with Kinder’s Carne Asada Seasoning, press it in, and refrigerate for at least 30 minutes. An hour builds deeper flavor. Four hours and the seasoning fully integrates, the citrus notes mellow and the savory depth takes over. Let the steak come to room temperature for 15–20 minutes before it hits the grill. That window matters for even cooking.
High heat, direct. Grill or broiler, both deliver. You want contact char: that dark crust that locks in the juices. Ten to twelve minutes total, flipped once at the halfway point. Pull it at 135°F for medium-rare. Then rest it. Ten minutes minimum, no shortcuts.
Slicing is where most people lose a good steak. Find the direction of the muscle fibers and cut perpendicular, thin, clean slices. With the grain, it’s chewy. Against the grain, it’s tender and right.
The Kinder’s seasoning brings enough character that this steak doesn’t need a lot to show up strong. Tacos, rice bowls, salads, it holds up across all of it.
Flavor First.
Carne Asada Skirt Steak
Ingredients
Equipment
Method
- Season the steak: Rub both sides of the steak with olive oil, then sprinkle Kinder’s Carne Asada Seasoning evenly over all surfaces. Press the seasoning into the meat.
- Marinate: Place in the refrigerator for 30 minutes to 1 hour. For deeper flavor, marinate up to 4 hours.
- Bring to room temp: Remove from the refrigerator and let the steak rest at room temperature for 15–20 minutes before cooking.
- Preheat: Heat your grill to medium-high. If broiling, position the oven rack at least 6–7 inches from the broiler element and place the steak on a baking sheet with a roasting rack.
- Cook: Grill or broil for 10–12 minutes, flipping halfway through. Cook time varies by thickness — use a meat thermometer: rare is 125°F, medium-rare is 135°F, medium is 145°F.
- Rest: Remove from heat and let rest for at least 10 minutes. Do not skip this step.
- Slice and serve: Slice the steak thinly against the grain. Serve with warm tortillas, a fresh salad, or your favorite taco toppings.
Nutrition
Notes
- Skirt vs. flank — Skirt steak is thinner, more intensely flavored, and cooks faster. Flank is wider and slightly leaner. Both work; skirt needs a bit less time on the grill, so watch the thermometer.
- Slice against the grain — always — Find the muscle fiber direction and cut perpendicular. On flank it’s obvious; on skirt, the grain shifts by section — reorient your cuts as needed. This is the difference between tender and chewy.
- High heat, no compromise — Carne asada needs direct, high heat for that char crust. Don’t drop to medium and don’t slow-cook it. This cut is built for a fast, hard sear.
- Marinate time is a lever — Thirty minutes is the floor. An hour is better. Four hours and the Kinder’s seasoning fully integrates — the citrus deepens and the savory notes settle in. Don’t go overnight; the texture starts to break down.
- Broiler is a real option — No grill? Position your oven rack 6–7 inches from the broiler element, use a rack over a baking sheet, and flip exactly once halfway through. You’ll get real char.
- Warm corn tortillas, diced white onion, fresh cilantro, squeeze of lime. That’s the classic carne asada street taco — and it doesn’t need improvement.
- For a rice bowl: sliced carne asada over white rice with black beans, pico de gallo, sliced avocado, and a drizzle of crema. A full meal in one bowl.
- Slice thin over romaine with cotija, pepitas, and a lime vinaigrette for a high-protein lunch that actually holds you.
- The steak holds up cold too. Slice leftovers thin and fold them into a quesadilla or breakfast burrito the next morning — the Kinder’s seasoning carries.
- Refrigerate sliced carne asada in an airtight container for up to 3 days. The seasoning holds well — it often tastes better the next day.
- Reheat in a hot skillet for 1–2 minutes. Just enough to heat through without overcooking. Longer than that and you’re drying it out.
- Carne asada also works well at room temperature. Slice it cold over a salad or let it come to room temp before serving. Skip the microwave if you can.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I cook carne asada in a skillet instead of on a grill?
Yes. Heat a cast-iron skillet over high heat until very hot, add a tablespoon of oil, and sear the steak 4–5 minutes per side. You won’t get the smoke of a grill, but the sear and the Kinder’s Carne Asada Seasoning will still deliver.
How do I know which way the grain runs?
Look at the long muscle fibers running through the steak, they look like parallel lines. Slice perpendicular to those lines. On flank the grain is clear and consistent. On skirt, the grain can shift by section, reorient your knife as you move through it.
What’s the best internal temp for carne asada?
Medium-rare at 135°F is the sweet spot, enough carry-over heat, enough tenderness. If you prefer medium, pull at 145°F. Beyond that, the cut tightens and the texture suffers.
How long should I marinate the steak?
Thirty minutes is the minimum, enough time for the Kinder’s seasoning to penetrate the surface. An hour is better. Four hours is the ceiling; past that, the citrus in the seasoning starts to break down the texture.
Can I freeze marinated carne asada?
Yes. Freeze the raw, seasoned steak in a zip-lock bag for up to 2 months. Thaw overnight in the refrigerator and cook as directed. The seasoning continues to penetrate as it thaws, which deepens the flavor.
Skirt steak or flank steak, which should I use?
Skirt if you can get it. It’s thinner, more intensely beefy, and has more surface area for seasoning and char. Flank is a solid backup, leaner and slightly milder, but it takes the same technique. Just watch the cook time; skirt goes faster.
More like this: Steak & Beef Recipes · Grilling Recipes · Summer Grilling Recipes · Kinder’s Recipes
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