How to Grill the Perfect Carne Asada

La Cocina Goya

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  • Ingredients
  • Directions

1 lb.

skirt steak, cut into four 4 oz. pieces

1 tbsp.

GOYA® Minced Garlic, or 6 cloves garlic, finely chopped

GOYA® Corn or Flour Tortillas, warmed (for serving)

GOYA® Mexican Style Pinto Beans, warmed (for serving)

GOYA® Salsita Chile (for serving)

Guacamole (for serving)


Garlic-Lime Steak

Classic, Mexican-style grilled steak, or Carne Asada, starts with thinly sliced beef dipped in lime juice, garlic and salt, then seared over an open fire. Famous throughout Mexico, especially in rustic, open-air restaurants, restaurantes campestres, Carne Asada is served with warm tortillas, Mexican-style beans, freshly made salsa and guacamole. With the right GOYA® Products, you can enjoy this traditional Mexican cookout in your own backyard!


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Step 1

Place steak in medium non-aluminum container; add lime juice, garlic and 2 tsp. Adobo. Turn steak to coat completely in lime juice mixture; cover. Transfer steak to refrigerator. Marinate at least 30 minutes, or up to 2 hours. Bring steak to room temperature 15 minutes before grilling; drain and discard marinade.

Step 2

Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Season steaks all over with Adobo. Cook, flipping once, until dark golden brown on both sides and cooked to desired doneness (about 6 minutes for medium rare).

Step 3

Transfer steaks to serving platter; let rest at least 5 minutes. Thinly slice steaks. Serve with warm tortillas, beans, pico de gallo, Salsita and guacamole.


*For beef the minimum internal temperature should be 145 °F (62.8 °C) and allow to rest for at least 3 minutes.

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 60

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