Carne Asada Recipe

Make the marinade

In a large bowl or a resealable plastic bag, combine 1 cup olive oil, 1 cup fresh lime juice, 1 cup orange juice, 3 tbs soy sauce, 2 tbs brown sugar, 4 tsp minced garlic, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp ground black pepper, 2 tsp kosher salt, and 1/4 cup chopped cilantro (if using). Whisk until sugar dissolves.

Add the 2 lbs of skirt or flank steak to the marinade, pressing out excess air if using a bag so the steak is fully coated. Refrigerate and marinate at least 2 hours, preferably 6–8 hours or overnight for best flavor.

Bring to room temperature

Remove steak from the refrigerator 30–45 minutes before cooking to bring it to room temperature. Reserve marinade and discard any that has contacted raw steak if you plan to use as a baste; otherwise, you can boil the reserved marinade for 5 minutes and use as a sauce.

Preheat a grill or cast-iron skillet to high heat (grill to about 500°F / very hot). Pat the steak dry with paper towels and season lightly with an extra pinch of salt and pepper before cooking.

Cook the steak

Place the steak on the hot grill or skillet. Cook skirt/flank steak 3–5 minutes per side for medium-rare to medium depending on thickness (target internal temp 125–135°F for medium-rare to medium). Avoid moving the steak too much to get a good sear.

After cooking, transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.

Slice

Slice the steak thinly across the grain at a 45-degree angle into 1/8–1/4-inch strips for maximum tenderness.

While the steak is marinating or cooking, slice 2 medium yellow onions into thin half-moons.

Heat 2 tbs butter and 1 tbs olive oil in a skillet over medium-low to medium heat. Add the sliced onions and 1/2 tsp salt. Cook gently, stirring occasionally, until soft and deep golden brown, 25–35 minutes. If the onions catch or brown too fast, reduce heat. Stir in 1 tsp brown sugar in the last 5 minutes to aid caramelization (optional). Remove from heat and keep warm.

Prepare tomatillos by removing husks, rinsing, and patting dry. Halve if large. Place tomatillos and 1 jalapeño on a baking sheet and broil or roast under high heat or in a preheated 450°F oven for 8–10 minutes, turning, until charred and softened. Alternatively, simmer in boiling water 5 minutes and drain.

In a blender or food processor, combine roasted tomatillos (about 8 oz), roasted jalapeño (seeded if desired), 1/4 cup chopped white onion, 1/2 cup fresh cilantro, 2 tbs fresh lime juice, 1/2 tsp salt and 1 tsp olive oil (optional). Pulse to a slightly chunky sauce or blend smooth. Taste and adjust salt or lime as needed. Chill or serve at room temperature.

Warm 8 tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliable and lightly charred.

Assemble tacos or plates: lay sliced carne asada on tortillas or a platter, top with caramelized onions and spoonfuls of salsa verde. Garnish with extra cilantro and serve with lime wedges for squeezing.

If serving seared steak family-style, place sliced steak on a serving board, scatter caramelized onions over the top, and serve salsa verde on the side.