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Carne asada is an inexpensive, delicious Latin American steak dish, featuring marinated, grilled skirt steak that is served in thin slices.
Each Thursday, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy living insights on the Mayo Clinic App.
Watch: How to make carne asada.
Journalists: Broadcast-quality video 1:08 is in the downloads.
1 pound skirt steak
¼ cup low-sodium soy sauce
¼ cup olive oil
2 limes, juiced
2 tablespoons minced garlic
2 tablespoons, chopped cilantro
1 tablespoon Maggi seasoning sauce
1 tablespoon sugar
¼ teaspoon kosher salt
Clean and trim the excess fat and tissue from steak. The steak may need to be cut down to a size that will lay flat on the grill or cast-iron skillet.
In a glass or plastic bowl, combine the soy sauce, oil, lime juice, garlic, cilantro, Maggi seasoning and sugar. Place the clean steak in the marinade and let marinate 4 hours or overnight in the refrigerator.
Remove meat from the refrigerator and let sit out at room temperature for 20 minutes. Heat a grill or cast-iron skillet to high. Place the meat on the hot grill or skillet. Cook for 2 to 4 minutes a side. Place the meat on a cutting board and let rest.
Cut the steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle meat with salt and serve.
Nutritional information per 4 ounces: 316 calories; 18 g total fat; 6 g saturated fat; 8 g transfat; 8 g monounsaturated fat; 104 mg cholesterol; 237 mg sodium; 6 g total carbohydrate; 0 g dietary fiber; 4 g total sugars; 34 g protein.
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