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Add to a Salad, as a topping for Pizza, Nachos, Tacos, Quesadillas, and a burrito bowl. The possibilities are extensive.u003cbr/u003eAny recipe calling for an animal protein can be swapped with your homemade, tender, juicy, and flavorful Carne Asada!

Quick and Easy Carne Asada with Guasacaca Sauce

Name: Quick and Easy Carne Asada with Guasacaca Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Venezuelan
Ingredients: 1/2 teaspoon of Sweet Paprika; 1 teaspoon of Smoked Paprika; 3/4 teaspoon of Cumin; 1/2 teaspoon of Garlic Powder; 3/4 teaspoon of Salt; 1/4 teaspoon of Black Pepper; 1 1/2 pound Skirt Steak (taken out of the fridge 30 minutes before cooking); 1/2 a bunch of fresh Cilantro; 1/2 ripe Avocado peeled and seeded; 1/2 medium red Onion, roughly chopped; 1/2 Green Bell Pepper, seeded and roughly chopped; 2 Garlic cloves; 2 tablespoons of White Vinegar; 1/4 cup of Water; 2 tablespoons of Vegetable Oil (not Olive oil); 3/4 teaspoon of Salt; 1/4 teaspoon Black pepper

June 27, 2022 by Juyali (ju-ja-lee) 52 Comments

Jump to Recipe·Print Recipe· 5 from 26 reviews

Carne Asada is one of Latin cuisine's most versatile meat cooking methods, and this quick and easy recipe is no exception. In this recipe, my Carne Asada gets seasoned with a dry rub made with simple pantry ingredients, grilled to perfection, then drizzled with delicious Venezuelan Guasacaca Sauce. Simple yet outstanding.

Skirt-steak-carne-asada-with-guasacaca-sauce-on-blue-white-platter

If you have not tried this Venezuelan green sauce, it is time you give it a shot. Venezuelan Guasacaca is fresh, bright, tangy, creamy, and absolutely delicious! Guasacaca was part of my childhood in Venezuela and brings many memories of a Parrillada (barbecue). Drizzling fresh Guasacaca over grilled meats like this Carne Asada is essential in Venezuelan cuisine.

Jump to:

What is Carne Asada?
Why this "quick and easy" Carne Asada recipe works
What is the best cut of steak to use for Carne Asada?
What is Guasacaca?
Equipment
Ingredients
Instructions
What to serve with carne asada?
Best tips for grilling Carna Asada
Substitutions
Storage
Carne Asada with Guasacaca frequently asked questions
Other Latin recipes you may like
Latin desserts to pair with your Carne Asada
📖 GET THE RECIPE! 🍽️

What is Carne Asada?

Carne Asada, literally translated, means "Grilled Meat" in Spanish. It's used throughout Latin America to call any barbecued or grilled meat Asado or Carne Asada.

In the United States, it is associated with a Mexican dish of beef typically marinated, grilled, and thinly sliced before serving.

There's no "one" authentic Carne Asada recipe since every region and country in Latin America will have its own variation. In fact, some people will just add salt and pepper and a splash of the beer they happen to be drinking when grilling. 😉 Yeap! A true part of a Latin barbecue experience, including Venezuela!!
In addition, Carne Asada is served differently by country.

In Venezuela (where I was born), Carne Asada is served on a platter alongside grilled Chorizo and Yuca, then drizzled with Guasacaca (like in this recipe). But in other countries, like Mexico, it is used as a side to other Mexican dishes or for Tacos.

Why this "quick and easy" Carne Asada recipe works

Many Carne Asada recipes call for marinating the meat for hours before cooking it. This method is terrific but takes more time than pulling a steak from the refrigerator and cooking it as this recipe does. I love a good steak marinade to add flavor, especially if it's a tough cut of meat or is not naturally flavorful. Because I am drizzling the meat with Guasacaca sauce in this recipe, a marinade was not necessary.

I am also calling this a "Quick and Easy Carne Asada Recipe," and I am staying true to that statement. 😊

This recipe uses a dry rub for steak that is simple yet adds a lot of flavors. As you can see from the photo, my steak was still moist with a dry rub and had a nice crispy sear which helped hold the steak's natural juices in, allowing the steak to stay tender during cooking.

What is the best cut of steak to use for Carne Asada?

It depends on what you like and your budget.

Skirt steak is great for grilling; I have used this cut more frequently. I like it because it has the right amount of fat that contributes to the flavor and juiciness, plus it has the right size for one family meal. Skirt steak works great for this recipe, and I can always trim any excess fat if needed.

Flat Iron and Flank steak are also suitable for Carne Asada because they are thinner and are flavorful cuts. But most any steak will work for Carne Asada, like ribeye, sirloin, or porterhouse steak. Again, it depends on your meat preference and budget. So, use what works best for you!

What is Guasacaca?

Guasacaca is a traditional Venezuelan green sauce made with onions, green bell peppers, garlic, cilantro, vinegar, and avocado. It's a condiment like Argentinian Chimichurri Sauce and Red Chimichurri Sauce. It is drizzled over grilled meats, like my Grilled Skirt Steak recipe with Chimichurri Sauce.

Looking for a dessert to finish your Carne Asada meal? Try one of my Latin-inspired dessert recipes!

Now, let's make some Carne Asada, shall we?

How to Make a Quick and Easy Carne Asada with Guasacaca Sauce step-by-step.

(See the printable version of the recipe card with ingredient quantities at the bottom)

Equipment

Cutting board
Large chopping knife
Blender
Grill (or Cast Iron Skillet)

Ingredients

Easy Carne Asada Seasoning (Dry rub) ingredients

Sweet Paprika
Smoked Paprika
Cumin
Garlic Powder
Salt and Black Pepper
Skirt Steak (taken out of the fridge 30 minutes before cooking)

Guasacaca Sauce Ingredients

Cilantro
Avocado
Onion
Green Bell Pepper
Garlic
White Vinegar
Water
Vegetable Oil (not Olive oil)
Salt and Black pepper

Instructions

Step 1 - Seasoning the meat

skirt-steak-for-Carne-asada-and-dry-rub-ingredients-on-plates

Take the steak out of the fridge 30 minutes before starting cooking.
Make the Carne Asada seasoning:
Mix all dry rub seasoning ingredients together.

raw-skirt-steak-for-Carne-asada-with-dry-rub-on-a-plate

Pat the steak dry with a paper towel, and press the rub on the steak with your fingers on all sides. Let it rest.

Step 2 - Making the “Guasacaca Venezolana” Sauce

Chopped-Guasacaca-ingredients-in-a-blender

Here is the best part! This Venezuelan salsa is so easy. All you need to do is throw all ingredients in a blender and process until they are nicely blended and the sauce has a smooth, homogenous, and creamy consistency.

Adjust the salt and pepper to your preference. For more info about Venezuelan Guasacaca Sauce, check out this Guasacaca Post.

Venezuelan-guasacaca-(guasacaca-venezolana) in a white bowl

That's it! Let the sauce sit at room temperature for the flavors to meld while you cook the meat.

Step 3 - Grilling the Meat

Skirt steak is optimally grilled to medium-rare because the meat continues to cook once removed from the grill.
Fire up your grill to preheat. Charcoal (or wood, if you can) is the best grilling method for carne asada.
When your grill is fiery, place the steak on the grill to sear. Skirt steak is a thin cut, so it will cook very quickly.
Grill 3-4 minutes per side for medium-rare.

Transfer to a plate and cover with foil. Let it rest for 10 minutes. Do not cut it until it has rested for 10 minutes to allow the juices to stay in the meat.
After the meat has rested, transfer it to a cutting board and cut the skirt steak against the grain in diagonal 1/4“ – 1/2” strips.
Drizzle with Guasacaca, serve and enjoy!

What to serve with carne asada?

In Venezuela, we typically serve it with grilled chorizo and yuca, but I didn’t have any handy. You can pretty much serve anything with Carne Asada. I served it here with a fresh salad and corn on the cob, and it worked perfectly. You can also do it with some Rice and Beans, Tostones (Baked Crispy Green Plantains), Sweet Fried Plantains (Plátanos Maduros Fritos) or over Corn tortillas and topped with Cotija cheese and more Guasacaca for a simple taco. A fantastic salad that pairs perfectly with this steak is this Elote Corn Salad. Delish!

Skirt-steak-carne-asada-with-guasacaca-sauce-meal-on-plate-with-salad-and-corn-on-the-cob

I hope you make this recipe! And if this was helpful to you, please come back and write a comment below to let me know. I’d love to hear from you! Looking for more Grilled Steak Recipes to try!? Check this Grilled Skirt Steak with Chimichurri Sauce.

Buen Provecho!

Best tips for grilling Carna Asada

Start with a hot grill.
Don’t overcook the meat. Skirt steak is optimally grilled to medium-rare because meat continues to cook once removed from the grill.
Rest the meat for no less than 10 minutes.
Cut the meat against the grain.
Have all your sides ready to avoid eating cold Carne Asada!
Have your favorite drink ready for the best grilling time! Like this Mexican Agua de Jamaica (Hibiscus Iced Tea). Looking for more Latin Drinks? Try these.

Substitutions

No grill? You can cook Carne Asada on a Cast Iron Skillet over the stovetop. While you will not have that “Charred-Asada” flavor from the grill’s fire or charcoal, the Cast Iron Skillet will still do a terrific job. Heat on high to sear the meat, then lower the heat to finish cooking. Watch for the smoke from that hot skillet! Cook for about 5 to 7 minutes per side, or until the desired level of doneness is reached.
Can’t find Skirt Steak? Use Flank or Flat-iron steak. These are flavorful cuts.
Or any steak you love!

Storage

The Carne Asada leftovers can be refrigerated in a tightly covered container for 3 to 4 days. The best reheating method is adding oil to a skillet and heating the meat until nicely warm and crispy.
The Guasacaca is best stored in an airtight glass container in the refrigerator. It will keep fresh and green for about 4 to 5 days. Take out of the fridge 30-60 minutes before serving.

Carne Asada with Guasacaca frequently asked questions

Can I make this recipe ahead of time?

Absolutely! Season the meat with the dry rub a day ahead and grill the day of serving. You can even double the recipe for meal prep.
The Guasacaca can also be made ahead and kept refrigerated. It tastes best if used within 24-48 hours. However, it will keep in the fridge for about 4 to 5 days. The vinegar contributes to maintaining its color and freshness.

Why is my Guasacaca sauce bitter?

Too much onion will contribute to bitterness in Guasacaca. Do not add more than what the recipe calls for. My mom’s advice!

What to make with leftover Carne Asada?

Add to a Salad, as a topping for Pizza, Nachos, Tacos, Quesadillas, and a burrito bowl. The possibilities are extensive.
Any recipe calling for an animal protein can be swapped with your homemade, tender, juicy, and flavorful Carne Asada!