📝 About This Recipe
Transport your taste buds to the vibrant street stalls of Northern Mexico with this deeply flavorful, citrus-marinated Carne Asada. Thinly sliced flank or skirt steak is bathed in a punchy blend of fresh lime, orange juice, and smoky chipotle before being seared to perfection over high heat. The result is a tender, caramelized crust with a juicy, zesty interior that serves as the ultimate soul of any taco night or family feast.
🥗 Ingredients
The Beef
- 2 pounds Skirt or Flank Steak (trimmed of excess silver skin)
The Citrus Marinade
- 1/2 cup Olive Oil (extra virgin preferred)
- 1/4 cup Lime Juice (freshly squeezed (about 2-3 limes))
- 1/4 cup Orange Juice (freshly squeezed)
- 2 tablespoons Soy Sauce (adds umami and depth)
- 6 cloves Garlic (minced or smashed into a paste)
- 1/2 cup Cilantro (finely chopped, stems included)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Chipotle Powder (for a subtle smoky heat)
- 1 tablespoon Brown Sugar (to help with caramelization)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 12 pieces Corn Tortillas (warmed on the grill)
- 4 pieces Radishes (thinly sliced for crunch)
- 2 pieces Lime Wedges (cut into eights)
👨🍳 Instructions
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1
In a medium bowl, whisk together the olive oil, lime juice, orange juice, soy sauce, minced garlic, chopped cilantro, cumin, chipotle powder, brown sugar, salt, and pepper until well combined.
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2
Place the steak in a large gallon-sized resealable bag or a shallow glass baking dish. Pour the marinade over the meat, ensuring every inch is coated.
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3
Seal the bag (pressing out as much air as possible) and refrigerate for at least 4 hours, or ideally up to 8 hours. Avoid marinating longer than 12 hours as the acid will begin to break down the meat fibers too much.
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4
Remove the steak from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
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5
Preheat your grill to high heat (450°F to 500°F). If using a cast-iron skillet indoors, heat it until it is just starting to smoke.
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6
Remove the steak from the marinade and shake off any excess liquid. Do not rinse the steak; those bits of garlic and cilantro create a beautiful crust.
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7
Place the steak on the hottest part of the grill. For skirt steak, sear for 3-4 minutes per side. For flank steak, sear for 5-6 minutes per side.
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8
Use a meat thermometer to check for doneness. Aim for 130°F-135°F for medium-rare, as the temperature will rise slightly while resting.
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9
Transfer the steak to a cutting board and tent loosely with aluminum foil. Let it rest for a full 10 minutes to allow the juices to redistribute.
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10
While the meat rests, quickly char your corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
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11
Identify the grain of the meat (the direction the muscle fibers run). Slice the steak thinly *against* the grain at a slight diagonal.
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12
Pile the sliced beef onto a platter, pour over any accumulated juices from the cutting board, and serve immediately with garnishes.
💡 Chef's Tips
Always slice against the grain; failing to do this will result in chewy, tough meat regardless of how well you cooked it. For the best char, pat the meat slightly with a paper towel if it is dripping wet before hitting the grill. Skirt steak is thinner and fattier (more flavor), while flank steak is thicker and leaner—choose based on your preference for richness. If you don't have a grill, use a heavy cast-iron skillet and turn on your kitchen vent—high heat is the secret to the authentic 'asada' flavor.
🍽️ Serving Suggestions
Serve inside warm corn tortillas with a dollop of fresh guacamole and spicy salsa verde. Pair with a side of Mexican street corn (elote) slathered in crema and cotija cheese. Accompany with a cold Mexican lager or a fresh hibiscus agua fresca (Jamaica). Serve over a bed of cilantro lime rice and black beans for a hearty 'burrito bowl' style dinner.