Carne Asada* Recipe

Prepare marinade

In a medium bowl or liquid measuring cup combine 1 cup fresh lime juice, 1 cup orange juice, 1 tablespoon olive oil, 2 tablespoons soy sauce, 1 cup chopped fresh cilantro, 4 minced garlic cloves, 1 minced jalapeño (seeded if desired), 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 1/2 teaspoons kosher salt and 1 teaspoon brown sugar or honey (optional). Whisk thoroughly until salt and sugar dissolve and ingredients are well combined.

Marinate steak

Place the trimmed skirt steaks in a large zip-top bag or shallow dish. Pour the marinade over the steaks, pressing out excess air if using a bag and sealing it. Massage the marinade so it coats the meat, then refrigerate for at least 2 hours and up to 8 hours. For best texture and flavor, aim for 4–6 hours. Do not marinate more than 12 hours to avoid overly soft texture from the citrus.

Preheat grill

Take the steak out of the refrigerator 30 minutes before grilling to come toward room temperature. Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). Clean the grates well and oil them: dip a folded paper towel in a teaspoon of vegetable or canola oil and, using tongs, wipe the grates to prevent sticking.

Pat dry and season

Remove steaks from the marinade and discard marinade. Pat the steaks dry with paper towels to promote good searing. Lightly brush or rub with a little oil if they appear dry. Sprinkle both sides with a light pinch of additional kosher salt or coarse salt if desired (total finishing salt not to exceed 1.5 tsp used overall).

Grill the steaks

Place the skirt steaks on the hottest part of the grill. Grill undisturbed for 3–4 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C), or 4–6 minutes per side for medium (135°F). Because skirt steak is thin, watch closely to avoid overcooking. If the steaks are very thin, reduce time accordingly.

Rest

Remove steaks from the grill and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes. Resting lets juices redistribute and yields a juicier result.

Slice across the grain

Identify the grain direction of the skirt steak and, using a sharp knife, slice thinly across the grain at a 45° angle into 1/4-inch slices. Cutting across the grain shortens muscle fibers and makes the steak tender.

Season & assemble

Taste a slice and sprinkle with a small pinch of coarse salt if needed. Transfer sliced carne asada to a platter. Garnish with 2 tablespoons fresh cilantro leaves and serve with lime wedges and warmed tortillas. Use meat for tacos, burritos, or serve with rice and beans.