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Carne Asada con Mojo de Ajo sliced on a board

Carne Asada con Mojo de Ajo

Imagine ribbons of juicy, char-marked skirt steak that cook in the time it takes to set the table.
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Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 370kcal

Ingredients

  • 1 1/2 lb skirt steak trimmed, thin-cut; sub: flank, flap, or bavette steak
  • 1 tsp sea salt sub: kosher salt
  • 1/2 tsp freshly ground pepper sub: chipotle powder for smoky heat
  • 4 large garlic cloves minced; sub: 1 tsp garlic powder
  • 3 tbsp unsalted butter sub: ghee, beef tallow, or avocado oil
  • 1 large lime juice & zest; sub: lemon juice, or 1 Tbsp apple-cider vinegar
  • 2 tbsp fresh cilantro minced; sub: parsley or oregano
  • Optional splash: 1 Tbsp tequila sub: dry white wine or omit

Instructions

  • Prep the steak: Pat skirt steak completely dry with paper towels. Season both sides evenly with salt and pepper. Let it sit while you heat the grill.
  • Heat the grill: Outdoor grill preheat to high, 500°F+. Cast-iron grill pan or broiler: heat until a droplet of water skitters across the surface.
  • Flash-grill: Lay steak across the hottest grates at a diagonal for classic grill marks. Grill 2–3 minutes per side for medium-rare (internal 130°F). Transfer to a cutting board; tent loosely with foil.
  • Make the mojo de ajo: In a small saucepan over medium-low heat, melt butter. Add minced garlic; sizzle 60 seconds until fragrant, not browned. Stir in lime zest, juice, cilantro, and optional tequila. Simmer 30 seconds, then remove from heat.
  • Finish & serve: Slice steak against the grain into thin ribbons. Spoon warm garlic-lime butter over the slices, letting it soak in. Serve immediately.

Nutrition

Serving: 1serving | Calories: 370kcal | Protein: 32g | Fat: 27g
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