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Flavorful Grilled Carne Asada with Easy Zesty Cilantro Lime Rice

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A juicy, smoky grilled skirt steak marinated with fresh citrus and spices, paired with bright and flavorful cilantro lime rice. Perfect for quick weeknight dinners or casual cookouts.

Ingredients

Scale
  • 1 ½ pounds (680 g) skirt steak or flank steak
  • 3 cloves garlic, minced
  • 1/4 cup (60 ml) fresh lime juice (about 2 limes)
  • 1/4 cup (60 ml) orange juice
  • 1/4 cup (60 ml) olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup (15 g) fresh cilantro, chopped (plus extra for garnish)
  • 1 cup (190 g) long-grain white rice
  • 2 cups (480 ml) water or low-sodium chicken broth
  • 1 tablespoon olive oil or unsalted butter
  • 1/2 teaspoon salt
  • 1/4 cup (15 g) fresh cilantro, finely chopped
  • Zest of 1 lime
  • 2 tablespoons fresh lime juice
  • Optional: 1 small jalapeño, finely chopped

Instructions

  1. Prepare the Marinade (10 minutes): In a medium bowl, whisk together minced garlic, fresh lime juice, orange juice, olive oil, cumin, chili powder, smoked paprika, salt, black pepper, and chopped cilantro. Optionally, zest a little lime directly into the marinade for extra citrus kick.
  2. Marinate the Steak (at least 20 minutes, up to 2 hours): Place the skirt or flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it’s fully coated. Refrigerate and let it soak up the flavors. Do not marinate longer than 2 hours to avoid mushy texture.
  3. Rinse and Prepare the Rice (5 minutes): Rinse the rice under cold water until the water runs clear to remove excess starch.
  4. Cook the Rice (18-20 minutes): In a medium saucepan, heat olive oil or butter over medium heat. Add rinsed rice and toast lightly for about 2 minutes, stirring frequently. Add water or chicken broth and salt, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes without lifting the lid.
  5. Fluff and Finish the Rice (2-3 minutes): Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork and stir in chopped cilantro, lime zest, fresh lime juice, and jalapeño if using. Adjust salt or lime juice to taste.
  6. Preheat the Grill (5-10 minutes): Heat grill or grill pan to medium-high heat until a drop of water sizzles and evaporates immediately.
  7. Grill the Steak (3-5 minutes per side): Remove steak from marinade, letting excess drip off. Grill for 3-5 minutes per side depending on thickness and desired doneness. For medium-rare, aim for internal temperature of 130–135°F (54–57°C). Avoid moving steak too much to form grill marks.
  8. Rest the Meat (5 minutes): Transfer steak to a cutting board and tent loosely with foil to let juices redistribute.
  9. Slice and Serve: Slice steak thinly against the grain. Serve alongside cilantro lime rice, garnished with extra cilantro and lime wedges.

Notes

Do not marinate steak longer than 2 hours to avoid mushy texture. Rest steak for 5 minutes after grilling to keep it juicy. Toast rice before cooking for enhanced flavor. Rotate steak 90 degrees halfway through grilling each side for crosshatch grill marks. Use fresh lime juice for best brightness. If no grill available, use cast iron skillet or broiler.

Nutrition

Keywords: carne asada, grilled steak, cilantro lime rice, Mexican recipe, easy dinner, grilled meat, marinade, weeknight meal

Find it online: https://bitematrix.com/flavorful-grilled-carne-asada-with-easy-zesty-cilantro-lime-rice-recipe/