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The best Carne Asada

a fresh salad with a tasty skirt steak
Prep Time 8 hrs
Cook Time 30 mins
Course Main Course, Salad
Cuisine Mexican
Servings 6 people


  • cast iron
  • small mixing bowl


  • 1/2 cup olive oil
  • 1/2 cup white vinegar
  • 1/2 cup teriyaki sauce (or soy sauce)
  • 4 cloves garlic (or 1 1/2 tbsp)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp red pepper (can reduce)
  • 1 tsp paprika
  • 3 lbs skirt steak
  • 1 onion
  • 2 heads lettuce
  • 2 tomatoes
  • 1 jar your favorite salsa
  • sour cream
  • 2 red and yellow bell pepper


  • Wisk together the olive oil, vinegar, terriyaki, garlic, salt, pepper, garlic powder, chili powder, dried oregano, red pepper, and paprika in a small bowl. Place skirt steak in bowl, turning a couple times to coat. Cover with plastic and set to marinate 1-8 hours.
  • Preheat cast iron on the grill or stovetop on medium to medium-low heat. Cook to desired pink or lack of pink. Take up to 30 minutes on medium low heat. Cooking low and slow makes the meat more tender (I would put the cover down if cooking low on the grill). Marinade should start to evaporate and edges should crisp (that's the best part). Half way through, put the vegtables on and continue to cook with the meat until tender and completly sauteed in marinade.
  • Assemble the lettuce and vegtables as a salad. Add salsa and sour cream.
  • To make into nachos grandes: assemble chips on the bottom of a 9x12 dish, add tender diced steak meat, bell peppers, onions, 1 lb of sharp cheddar cheese, 1/2 lb of monterey jack cheese and cook at 400 for 15 minutes. Add green onions and jalapenos. Then kiss your spouse.