Citrus-marinated skirt steak grilled hot and fast, served with charred sweet onions and warm tortillas.
Carne asada is a cornerstone of Northern Mexican and Mexican-American grilling, built on a quick marinade of citrus, garlic, and a little oil applied to a thin, well-marbled cut like skirt or flank steak. The marinade's job isn't to tenderize for hours the way a braise would — it's meant to season the surface and add a touch of brightness in a relatively short window, usually no more than a few hours, before the meat hits very high heat. Grilling over direct, high heat for just a few minutes per side is what gives carne asada its char without overcooking a naturally thin cut — pulling it off the grill a touch before it looks fully done and letting it rest is the difference between juicy and dry meat. Slicing against the grain afterward is essential, since skirt and flank steak have long muscle fibers that turn tough and chewy if cut the wrong way. Sweet onion rounds grilled alongside the steak, brushed with a little oil, char and soften at the same time, adding a smoky sweetness that pairs naturally with the citrus-marinated beef, wrapped together in warm tortillas with salsa and lime.
Serves 4
Whisk orange juice, lime juice, garlic, oil, cumin, salt, and pepper together. Marinate the steak 1-3 hours in the fridge.
Preheat a grill to high heat. Remove the steak from the marinade, patting off excess.
Grill steak 3-5 minutes per side, depending on thickness, until well charred outside and medium-rare to medium inside (52-57C / 125-135F).
Brush onion rounds with a little oil and grill alongside or after the steak, 3-4 minutes per side, until charred and softened.
Rest the steak 5-8 minutes, then slice thinly against the grain.
Serve the sliced steak and grilled onions with warm tortillas, cilantro, and lime wedges.
Marinate for no more than 3-4 hours — citrus marinades can start to turn the surface of the meat mushy if left too long.
Slice the steak against the grain, looking for the direction of the muscle fibers and cutting perpendicular to them, for the most tender bite.
Let the steak rest at least 5 minutes off the grill before slicing so the juices redistribute instead of running out onto the board.
Use flap steak or sirloin if skirt or flank steak isn't available.
Add a chopped chipotle to the marinade for a smoky heat.
Serve over rice with black beans instead of in tacos for a plated dinner.
Refrigerate cooked, sliced steak in an airtight container up to 3 days; reheat gently in a skillet over medium heat or eat cold in a salad, since reheating too long can toughen it.
Carne asada is central to Northern Mexican and Mexican-American grilling culture, particularly in Sonora and Baja California, traditionally a centerpiece of weekend family gatherings cooked over an open flame.
Yes — use a very hot cast iron skillet or grill pan, cooking in batches so the steak sears properly instead of steaming from overcrowding.
Use all lime juice with a touch of extra sugar or a splash of pineapple juice to mimic the sweetness orange juice normally provides.
It was likely cut with the grain instead of against it — always slice perpendicular to the visible muscle fibers, and don't overcook past medium.
Per serving (300g / 10.6 oz) · 4 servings total
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