Carne Asada


1/4 cup NAKANO Seasoned Rice Vinegar Original
Zest of two limes
1/4 cup fresh lime juice (about 2 limes)
2 Tbsp. minced garlic
1 Tbsp. olive oil
1 tsp. dried oregano, crushed
1/2 tsp. salt
2 lbs. tenderloin, short loin, or skirt steaks


This classic Mexican steak is traditionally served with sauteed onions and chiles. See our Quesadillas recipe for simple pan-fried onions and chiles that are delicious with this steak. 

Carne Asada is often a very thin steak, seared quickly in a hot frying pan. For the grill, use steaks that are about 1/2 inch thick. 

In a small bowl, stir together all ingredients except steaks. Place steaks in a sealable gallon plastic bag. Pour marinade over meat; seal bag. Refrigerate 8 hours or overnight; turn bag over at least once during marinating time. To cook, grill steaks over direct high heat until done as desired. Discard any remaining marinade. 

Makes 6 servings.


Nutrition information per serving: 210 calories, 29g protein, 1g carb, 0g  fiber, 9g fat (3.5g sat. fat), 80 mg cholesterol, 140mg sodium

Carne Asada
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