Carne Asada Steak Recipe

Prepare the marinade

In a medium bowl, whisk together olive oil, fresh lime juice, orange juice, soy sauce, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper until well combined. Stir in chopped cilantro and sliced green onions (if using).

Marinate the steak

Place the flank or skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure the meat is well coated. Remove excess air and seal the bag (or cover the dish), then refrigerate for at least 2 hours and up to 8 hours. For best flavor, marinate 4–6 hours. Do not exceed 12 hours to avoid mushy texture from the citrus.

Bring to room temperature

About 30–45 minutes before cooking, remove the steak from the refrigerator and let it sit, covered, at room temperature so it cooks more evenly. Reserve the marinade.

Preheat grill or pan

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

Cook the steak

Remove the steak from the marinade and blot excess marinade with paper towels (to promote good sear). Reserve the marinade to simmer and serve as a sauce if desired (bring marinade to a rolling boil for several minutes to kill any bacteria). Place the steak on the hot grill or pan and sear until a deep brown crust forms, about 3–4 minutes per side for medium-rare depending on thickness. Total cooking time will typically be 6–10 minutes. Use an instant-read thermometer: target 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest and slice

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to redistribute juices. Slice the steak very thinly across the grain into bite-sized strips appropriate for tacos (about 1/4-inch thick). If the steak is wider, cut into 1/2–1 inch pieces after slicing.

Warm tortillas

Keep corn tortillas warm for a buffet by stacking them and wrapping in a clean kitchen towel, then placing in a 200°F (95°C) oven for up to 1 hour. Alternatively, warm small stacks (4–6) in a hot, dry skillet for 20–30 seconds per side or directly over a gas flame with tongs until lightly charred spots appear. Cover kept tortillas to retain steam.

Prepare and arrange toppings

Place shredded cabbage, diced white onion, chopped cilantro, sliced radishes, pico de gallo or salsa, guacamole, crumbled cotija, pickled jalapeños, hot sauce, and sour cream in separate serving bowls. Arrange lime wedges on a platter. For freshness, toss shredded cabbage with a squeeze of lime and a pinch of salt just before serving to make a simple slaw.

Finish the steak for buffet

If holding steak for a buffet, transfer sliced steak to a shallow hotel pan and cover loosely with foil. To keep moist and warm, spoon a couple tablespoons of reserved, boiled marinade (cooled slightly) or a little beef broth over the meat and keep in a 140–150°F (60–65°C) warming drawer or chafing dish. Do not place at too high a heat to avoid overcooking.

Assemble tacos (guest assembly)

Set the warmed tortillas, warmed steak, and all toppings on the buffet line. Provide tongs or spoons for each topping. Guests assemble tacos by placing a few slices of carne asada on a tortilla, topping with cabbage or slaw, diced onion, cilantro, a squeeze of lime, a spoonful of pico or salsa, a small dollop of guacamole or crema, and finish with cotija and pickled jalapeños or hot sauce to taste.

Before serving, sprinkle extra chopped cilantro over the sliced steak or the taco station. Offer additional lime juice and a drizzle of hot oil or chili oil for guests who want an extra kick. Keep cheeses and delicate garnishes covered and chilled until service to maintain quality.