Carne Asada Burrito Recipe with Marinade

A great carne asada marinade is the foundation of this popular Mexican classic.    The marinade has to accomplish two things, add flavor and tenderize the meat.  Since carne asada is made with skirt steak which is not the most tender of beef cuts, the marinade is crucial to this carne asada burrito recipe.   And another important factor is how to grill carne asada.

Carne Asada Marinade Recipe:

Marinade Ingredients:

• 3 Tablespoons of red bell pepper, minced
• 5 medium lemons
• 3 cloves garlic, minced
• 7 ounce can pickled sliced Jalapeños, drained
• 1 -10 ounce bottle teriyaki sauce 
• 1 tablespoon white sugar
• 1 ½  teaspoons salt
• 3 pounds skirt steak or flank steak

Carne Asada Burrito Ingredients:

• 12 flour tortillas
• Guacamole or sliced avocado
• Pico de Gallo

How to marinade skirt steak

How to grill carne asada:

Grill the meat over a medium high flame for 6-8 minutes on each side.  The meat should be barely pink inside and if it’s cooked too long, it could become tough.

Serve by adding strips of the carne on a warmed flour tortilla and topping with guacamole and pico de gallo.  Roll up and enjoy.

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Carne Asada Marniade

Skirt steak grilled over open fire with a homemade carne asada marinade 

Prep Time15 minutes mins

Cook Time20 minutes mins

Marinade Time4 hours hrs

Total Time4 hours hrs 35 minutes mins

Course: Main Course

Cuisine: Mexican, Tex Mex

Keyword: Carne Asada Marinade, Grilled Carne Asada

Servings: 6

Calories: 675kcal

Author: Evelyn Osborn

Equipment

• Marinade Container
• Grill

Ingredients

• 3 Tablespoons red bell pepper minced
• 5 medium lemons
• 3 cloves garlic minced
• 1 7 oz can pickled sliced Jalapeños
• 1 10 oz bottle teriyaki sauce
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 3 lbs skirt steak or flank steak
• 12 flour tortillas
• 2-3 avocados sliced
• Pico de Gallo

Instructions

• In a small bowl, combine teriyaki sauce, sugar and salt garlic, jalapeños, stir until sugar is dissolved. 
• Juice the 4 lemons, strain the seeds out and add the juice to the marinade. Then stir in the minced bell peppers.
• Place the skirt steak meat in a large marinade dish and pour the marinade over it.  Make sure the marinade completely surrounds each piece or layer of the meat.   
• Slice the remaining lemon into thin rounds and place between the meat layers and in the marinade. 
• Cover and place in refrigerator for at least 4 hours or overnight. 
•  When ready to grill, remove the marinaded carne asada from the container and dispose of the liquid. 
• Grill the meat over a medium high flame for 6-8 minutes on each side.  The meat should be barely pink inside and if it’s cooked too long, it could become tough.
• Remove from fire, let rest 5 minutes, then slice into diagonal strips against the grain of the meat.  Slicing against the grain of the carne asada makes it more tender instead of chewy.
• Serve by adding strips of the carne on a warmed flour tortilla and top with guacamole and pico de gallo.  Roll up and enjoy.

Nutrition

Calories: 675kcal | Carbohydrates: 47g | Protein: 56g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1189mg | Potassium: 1203mg | Fiber: 9g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 61mg | Calcium: 136mg | Iron: 7mg