Carne Asada Recipe

Prepare marinade

In a bowl or large resealable bag, combine 1 cup fresh lime juice, 1/4 cup orange juice, 2 tablespoons olive oil, 2 tablespoons soy sauce, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt. Whisk or shake until blended.

Marinate steak

Place the 1 lb flank or skirt steak into the marinade, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (longer will increase citrus cure; avoid more than 6 hours for best texture).

Bring to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature for even cooking. Reserve marinade for basting if desired; discard if it contacts raw meat and is not boiled.

Preheat grill or skillet

Preheat a grill to high (about 500°F/260°C) or heat a heavy cast-iron skillet over high heat until smoking hot. Lightly oil the grill grates or skillet surface.

Sear and cook

Pat the steak dry with paper towels. Place steak on the hot grill or skillet and cook, without moving, about 3–4 minutes per side for medium-rare (internal temp 125–130°F/52–54°C). For medium, cook 4–5 minutes per side. If your steak is thicker than 1 inch, you may need to sear both sides then move to a cooler part of the grill to finish.

Rest and slice

Transfer steak to a cutting board and let rest 8–10 minutes. Slice very thinly across the grain to produce tender strips. Sprinkle with 2 tablespoons chopped cilantro, if using.

Warm tortillas in a dry skillet over medium heat about 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes. Keep warm under a towel.

Place a small handful (about 1/3 cup) of finely shredded cabbage onto the center of each warmed tortilla. Top with 2–3 ounces of sliced carne asada (adjust to preference).

Serve with lime wedges: squeeze fresh lime over assembled tacos to taste.

Make salsa while steak rests: combine 2 diced ripe tomatoes, 1/4 cup finely chopped onion, 1/2 minced jalapeño (more if you want heat), 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, and 1/2 teaspoon kosher salt in a bowl. Stir and taste; adjust salt or lime as needed. Let sit 10 minutes for flavors to meld.

Transfer salsa to a small serving bowl and serve on the side with the tacos.

Offer pickled jalapeños and crumbled cotija or queso fresco on the side for guests who want them. Add as desired.