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.