Asada Recipe

Trim and score

Trim excess fat from the flank or skirt steak. If pieces are uneven, butterfly or pound gently to an even 1/2-inch thickness so they cook uniformly.

Prepare marinade

In a large bowl or resealable container, whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, dried oregano, chili powder, black pepper, and kosher salt until well combined.

Marinate

Place the steak in the bowl or container and pour the marinade over, turning to coat evenly. Seal and refrigerate for 2–6 hours (up to 12 hours maximum). For catering, marinate in shallow hotel pans for easy handling. Do not marinate more than 12 hours to avoid meat becoming mushy from the acid.

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking to take the chill off so it sears properly.

Preheat grill

Preheat a gas or charcoal grill to high heat (500°F/260°C) or heat a large cast-iron griddle/plancha over high heat until smoking hot. Brush cooking surface lightly with vegetable oil to prevent sticking.

Sear the steak

Remove steak from marinade, letting excess marinade drip off (discard used marinade). Place steaks on the hottest part of the grill. Sear 3–4 minutes per side for medium-rare (internal temp 125–130°F/52–54°C). For thicker cuts or desired doneness, adjust time by 1–2 minutes per side. Avoid moving the steak while searing to achieve a good crust.

Rest

Transfer cooked steak to a cutting board and tent loosely with foil. Rest 8–10 minutes so juices redistribute. Rest time is especially important when cooking large quantities for catering.

Slice

Slice the steak thinly across the grain into 1/4-inch slices. Cutting across the grain shortens muscle fibers, making the meat tender.

Keep warm (for catering)

Place sliced steak in an oiled hotel pan or chafing dish and cover to retain heat. If desired, squeeze a little fresh lime juice over the slices just before service and sprinkle with chopped cilantro.

Serve

Serve hot with lime wedges, chopped onion and cilantro for topping, and warm tortillas on the side. Provide tongs and serving spoons so guests can assemble tacos.