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Carne Asada with Argentine Beef





For the Marinade:
1 lb Argentine outside skirt steak (entraña)
Juice of 4 limes (or limones verdes)
Juice of 3 oranges
2 jalapeños, sliced in half
1 glass of beer
1 large onion, chopped
Paprika, oregano, garlic powder, cumin seeds
Salt and pepper to taste

For the Pico de Gallo:
2 tomatoes, diced
2 small onions, chopped
1/4 cup cilantro, chopped
Oil and vinegar
Salt to taste

For the Garnish:
1 cup refried pinto beans
1 avocado, sliced
Grilled green onions and jalapeños
Salt and cilantro to taste


How to:

Step 1:
Marinate the Steak: Mix lime juice, orange juice, jalapeños, spices, and beer. Marinate the steak for at least 2 hours.

Step 2:
Prepare Pico de Gallo: Mix tomatoes, onions, cilantro, oil, vinegar, and salt.

Step 3:
Grill Green Onions and Jalapeños: Drizzle with olive oil, season with salt and pepper, and grill until slightly charred.

Step 4:
Grill the Steak: Grill marinated steak for 3-4 minutes per side. Let rest, then slice.

Step 5:
Serve: Serve steak with pico de gallo, refried beans, avocado, and grilled green onions and jalapeños. Add rice and queso fresco if desired. Enjoy!