Quick and Easy Carne Asada with Guasacaca Sauce

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

Quick and Easy Carne Asada with Guasacaca Sauce

Quick and easy, 30-minute Carne Asada. This dish is complemented with the best sauce, Venezuelan Guasacaca. A creamy, fresh, tangy, and delicious! Perfect for drizzling over grilled meats, dipping, or spreading!

5 from 26 votes

Print Pin

Course: Dinner

Cuisine: Venezuelan

Keyword: carne asada, grilled skirt steak, guasacaca, salsa verde, venezuelan cuisine

Prep Time: 10

Cook Time: 10

Resting time: 10

Total Time: 30

Servings: servings.

Calories: 252kcal

Author: Juyali (ju-ja-lee)

Equipment

Grill, electric blender

Ingredients

Easy Carne Asada Seasoning (Dry rub ingredients)

1/2 teaspoon Sweet Paprika
1 teaspoon Smoked Paprika
3/4 teaspoon Cumin
1/2 teaspoon Garlic Powder
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 pound Skirt Steak

Guasacaca Sauce Ingredients

1/2 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 White Vinegar
1/4 cup Water
2 tablespoons Vegetable Oil (not Olive oil)
3/4 teaspoon Salt
1/4 teaspoon Black pepper

Instructions

Seasoning the meat

Take the steak out of the fridge 30 minutes before starting cooking.
Mix all dry rub seasoning ingredients together. Pat the steak dry with a paper towel, and press the rub on the steak with your fingers on all sides. Let it rest.

Make the “Guasacaca Venezolana” Sauce

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. Let the sauce sit at room temperature for the flavors to meld while you cook the meat.
For more info about Venezuelan Guasacaca Sauce, check out this Guasacaca Post.

Grill 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!

Would you like to save this recipe?

We'll email this recipe post to you, so you can come back to it later!

Nutrition

Notes

What meat to use - Skirt steak is great for grilling as it has the right amount of fat that contributes to the flavor and juiciness, plus it’s the right size for one family meal. If you can’t find Skirt Steak, use Flank or Flatiron. Or any steak you love!
Other sauce options – I recommend you stick to Guasacaca for this recipe. Still, if you’d like to try another great condiment, check out this Argentinian Chimichurri Sauce. You will absolutely love it.
What to serve with carne asada? You can serve anything with Carne Asada. A fresh salad and corn on the cob. Rice and Beans, or over Corn Tortillas topped with some Cotija cheese and more Guasacaca for a simple taco.
No grill? No problem, use a Cast Iron Skillet over the stovetop. 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.
Storage - The Carne Asada leftovers can be refrigerated for 3 to 4 days. The best reheating method is adding oil to a skillet and heating the meat until nice and crispy.
The Guasacaca is best stored in an airtight glass container in the refrigerator. It will keep fresh and green for about 4-5 days. Take out of the fridge 30-60 minutes before serving.
Make-ahead - Season the meat with the dry rub a day ahead and grill the day of serving. You can double the recipe for meal prep.

Nutrition