Carne Asada Tacos Recipe

Prepare marinade

In a medium bowl whisk together 1/4 cup fresh lime juice, 1/4 cup orange juice, 2 tablespoons olive oil, 1 tablespoon soy sauce, 2 teaspoons minced garlic, 2 tablespoons chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until combined.

Marinate steak

Place the 1 lb trimmed skirt steak in a shallow dish or large resealable bag. Pour the marinade over the steak, turning to coat both sides. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours (no longer to avoid texture changes).

Bring to room temperature

Remove steak from refrigerator 20–30 minutes before grilling to allow it to come closer to room temperature for even cooking.

Preheat a grill or cast-iron skillet to high heat (450–500°F / very hot). If using a grill, oil the grates lightly. Remove steak from marinade and pat dry with paper towels (reserve marinade).

Sear the steak over high heat 3–4 minutes per side for medium-rare (internal temperature about 125–130°F), or 5–6 minutes per side for medium. Avoid moving the steak while searing to develop a good crust.

Transfer steak to a cutting board and let rest 8–10 minutes. While resting, optionally pour reserved marinade into a small saucepan and simmer 2–3 minutes to reduce and use as a drizzle (ensure it reaches a boil to be safe).

Slice steak thinly against the grain into bite-sized strips. Cutting against the grain ensures tenderness.

Combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 2 tablespoons chopped cilantro, 1 minced seeded jalapeño, 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt in a bowl. Stir gently to combine and taste; adjust salt or lime as needed. Let sit 10–15 minutes for flavors to meld.

Preheat a dry cast-iron skillet or grill grates to high. Place 2 roma tomatoes and 1 serrano or jalapeño directly on the hot surface and char, turning occasionally, until blackened in spots and softened, about 8–10 minutes. You can also roast under a broiler on high for 8–10 minutes, turning as needed.

Char 1/4 cup quartered white onion and 1 garlic clove alongside the tomatoes and pepper until softened and slightly blackened, about 4–6 minutes.

Transfer the charred tomatoes, pepper, onion and garlic to a blender or small food processor. Add 1 tablespoon chopped cilantro, 1 tablespoon fresh lime juice and 1/2 teaspoon kosher salt. Pulse until you reach a slightly chunky salsa texture. Taste and adjust salt or lime. Cool to room temperature before serving.

Warm 8 corn tortillas on a hot dry skillet or griddle over medium-high heat for about 20–30 seconds per side until pliable and slightly charred. Brush each lightly with 1 teaspoon vegetable oil if you prefer extra pliability and color. Keep tortillas covered in a clean towel to stay warm.

To assemble each taco: place a few slices of sliced skirt steak on a warm tortilla, top with 1–2 tablespoons pico de gallo, 1 tablespoon fire-roasted salsa, and a pinch of chopped white onion and cilantro. Serve with lime wedges for squeezing over tacos.

Serve immediately while steak and tortillas are hot. Leftover steak can be chilled and used within 2 days.