Carne Asada Recipe

Prepare marinade

In a shallow bowl or resealable bag combine olive oil, fresh lime juice, orange juice, soy sauce, minced garlic, ground cumin, dried oregano, chili powder, smoked paprika, kosher salt and black pepper. Whisk or shake to emulsify.

Marinate steak

Place the 10 oz outside skirt steak in the bowl or bag and coat thoroughly with the marinade. Press out excess air if using a bag, seal, and refrigerate for 30 minutes to 2 hours (skirt benefits from at least 30 minutes but no more than 4 hours to avoid texture change). Remove from fridge 20 minutes before grilling to come closer to room temperature.

Preheat grill

Preheat a grill or grill pan to high heat (about 500–550°F / 260–290°C). Oil the grates lightly to prevent sticking.

Grill

Place the skirt steak over the hottest part of the grill. Grill 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 4–5 minutes per side for medium. Because skirt is thin and fibrous, avoid overcooking. Use tongs and do not press the meat.

Rest and slice

Remove steak to a cutting board and let rest for 5–7 minutes. Slice thinly across the grain at a 45° angle to maximize tenderness.

While the steak marinates or rests, combine diced tomatoes, diced white onion, chopped cilantro, minced jalapeño, lime juice and kosher salt in a bowl. Stir gently to combine. Adjust seasoning to taste. Let sit 10 minutes for flavors to meld.

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork leaving some texture. Add lime juice, minced red onion, chopped cilantro, salt and black pepper. Taste and adjust lime or salt. Keep covered until ready to serve to prevent browning.

Warm tortillas on the hot grill for 20–30 seconds per side or in a dry skillet until pliable. Arrange sliced carne asada on a plate, top or serve alongside pico de gallo and guacamole. Garnish with chopped cilantro and lime wedges. Serve immediately.