If you’re craving bold, smoky steak with a fresh, vibrant twist, this Woodfire Carne Asada delivers. Juicy skirt steak seared on a flat griddle and flavored with a mango-forward marinade pairs perfectly with a bright mango guacamole for an unforgettable meal.
This recipe elevates classic carne asada with a bright, savory-sweet marinade and the intense direct heat of the Ninja Woodfire Grill. Using the grill’s flat top ensures full contact with the meat for an even, deeply caramelized crust while keeping the interior tender and juicy.
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Whether you’re planning taco night or hosting a backyard cookout, this Woodfire Carne Asada is simple to execute and impressive to serve.
What is Woodfire Carne Asada?
Carne asada means “grilled meat” and traditionally uses skirt or flank steak marinated in citrus, herbs, and spices before being grilled. Here, the marinade combines soy sauce for umami, mango juice for a subtle tropical sweetness, lime and vinegar for acidity, and aromatics like garlic, cilantro, smoked paprika, cumin, and Mexican oregano for warm, complex flavor. The Ninja Woodfire Grill gives the sear and heat control needed to finish thin cuts quickly without overcooking.
The Perfect Woodfire Carne Asada Marinade
The marinade is the key. Mixing soy sauce, mango juice, lime juice, avocado oil, cilantro, garlic, white vinegar, smoked paprika, cumin, Mexican oregano, and a touch of white pepper infuses the steak with layered flavors. Marinate for at least two hours, though overnight is best to let the meat absorb the flavors fully.
Why the Ninja Woodfire Grill?
The Ninja Woodfire Grill heats rapidly and delivers powerful direct heat, ideal for thin cuts like skirt steak. Using the flat top ensures the entire surface of the steak contacts the cooking surface, producing a consistent crust and sealing in juices. For thin steaks, cook with the lid open to keep heat direct and fast, avoiding gray, overcooked edges and preserving a juicy medium-rare center.
Tips for Grilling the Perfect Carne Asada
Flip the steak frequently for even cooking and a tender texture. Aim to pull the steak at about 125°F (52°C) so it rests and finishes near 134°F (57°C) for medium rare. Rest the steak for about 10 minutes before slicing against the grain to ensure the most tender bites.
Don’t Forget the Guacamole
A complementary mango guacamole brings sweetness and freshness. Mash ripe avocados and fold in mango juice, lime juice, sea salt, black pepper, diced tomato, diced onion, and chopped cilantro. Adjust seasoning to taste. This guacamole pairs beautifully with the grilled steak, adding brightness and creaminess to tacos or plates.
Why This Recipe Stands Out
This version combines classic Mexican flavors with modern grilling technique and a creative sweet note from mango juice. The result is a richly seasoned, smoky steak and a fresh guacamole that make taco night—or any meal—memorable. Serve the sliced carne asada in warm corn tortillas, over rice, or alongside your favorite sides.
Conclusion
Ready to upgrade your carne asada? This Woodfire Carne Asada with mango guacamole offers bold marinade flavors and a high-heat sear from the Ninja Woodfire Grill for exceptional results. Marinate, sear on the flat top, rest, slice against the grain, and top with mango guacamole for a tasty, crowd-pleasing meal.
Recipe
Woodfire Carne Asada with Mango Guacamole
Equipment
- Ninja Woodfire
- Ninja Woodfire Flat Top
- Gallon freezer bag
- Wood pellets (if using woodfire)
- Knife
- Cutting board
Ingredients
Steak
- 3 lb skirt steak
- ½ cup chopped cilantro
- ⅓ cup soy sauce
- ⅓ cup avocado oil
- ½ cup mango juice
- ⅓ cup lime juice
- 3 tbsp white vinegar
- 8 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 2 tbsp Mexican oregano
- 1 tsp white pepper
Guacamole
- 3 large ripe avocados
- ⅓ cup mango juice
- 1 tbsp lime juice
- 1 tsp sea salt
- 1 tsp black pepper
- 1 ripe tomato, chopped
- 3 tbsp diced onion
- ¼ cup fresh cilantro, chopped
Taco
- 8 corn tortillas
Instructions
Steak
- Marinate: Combine all marinade ingredients in a bowl. Place skirt steak in a gallon freezer bag, add the marinade, and refrigerate for at least 2 hours or overnight for best flavor.
- Setup & Preheat: Insert the flat top into the Woodfire. Preheat on Grill HI. Smoke function is not required for this cook.
- Grill: Place the steak on the hot flat top and cook for a few minutes per side. When flipping, move the steak to the hottest spot for even searing. Use a weight if needed to ensure full contact and a good crust. Continue until internal temperature reaches 125–130°F (52–54°C).
- Rest: Remove and let the steak rest for 10 minutes. It will rise to about 134°F (57°C), achieving medium rare.
- Slice: Slice across the grain and serve.
Guacamole
- Prepare Avocados: Halve avocados, remove pits, and scoop flesh into a mixing bowl.
- Mash: Mash to your preferred texture—chunky or smooth.
- Add Mango & Lime: Stir in mango juice and lime juice to combine and add a subtle sweetness.
- Season: Add sea salt and black pepper, mixing to taste.
- Fold: Gently fold in chopped tomato, diced onion, and cilantro.
- Taste & Adjust: Adjust seasoning with additional salt, pepper, or mango juice if needed.
- Serve: Transfer to a bowl and serve with chips, tacos, or alongside the sliced steak.
Tacos
- Heat the flat top to Grill HI, add a small amount of oil, and warm the corn tortillas until they bubble. Flip and cook 1–2 more minutes, then remove.
- Assemble tortillas with sliced steak, top with mango guacamole, squeeze lime, and enjoy.
Video
Nutrition
Ingredient and Equipment Notes
Equipment and ingredients referenced in the original post include the Ninja Woodfire Pro Connect XL Grill and the Ninja Woodfire flat top griddle. Use quality skirt steak and ripe avocados for the best results. Adjust seasoning and mango juice to taste for both the marinade and the guacamole.
About the Creator
The author posts recipe videos and cooking content on YouTube for more cooking ideas and demonstrations.