Sonoran Mexican · from the kitchen
Sonoran Carne Asada — Mesquite-Grilled, Arizona Backyard Style
Thin mesquite-grilled skirt steak marinated in citrus, garlic, and roasted chiles — the Sonoran backyard classic with charred onions, pico de gallo, and lime.
Serves
4–6
Prep
4 hours (marinade)
Cook
10 min
The story
In a Sonoran backyard, carne asada is not a recipe — it's a gathering. The grill is mesquite, the fire is already going before anyone's hungry, and someone is always stationed with a beer and tongs, turning thin cuts of beef over the flames while the conversation runs long. This is the version I cook on a Sunday in Phoenix: skirt steak marinated in citrus and fire-roasted chiles, grilled hot and fast over mesquite so the edges char while the center stays juicy. Plate it with charred green onions, fresh pico de gallo, and lime — nothing more. The whole point is that you stand by the grill with the people you love.
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AriMexico
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