Carne Asada Recipe

Prepare marinade

In a medium bowl, whisk together 1 cup fresh lime juice, 1/4 cup orange juice, 3 tablespoons olive oil, 2 tablespoons soy sauce, 4 teaspoons minced garlic, 1/4 cup chopped cilantro, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon black pepper and 1.5 teaspoons kosher salt until combined.

Toast chile arbol

Heat a small skillet over medium heat. Add 4 dried chile arbol and toast for 20–40 seconds, turning constantly, until fragrant and slightly darkened but not burnt. Remove and let cool, then crush or break into pieces and stir into the marinade. If you prefer less heat, remove seeds before toasting or use 2 chiles.

Marinate steak

Place the 2 lbs flank or skirt steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, pressing out excess air if using a bag and ensuring the meat is fully coated. Marinate in the refrigerator for at least 2 hours and up to 8 hours (do not exceed 12 hours to avoid texture breakdown).

Bring to room temperature

About 30–45 minutes before grilling, remove the steak from the fridge and let it sit at room temperature while you preheat the grill. Reserve marinade for basting if desired but discard any marinade that touched raw meat or boil it for 3–5 minutes to use as a sauce.

Preheat grill

Preheat a gas or charcoal grill to high heat (450–550°F / 232–288°C). Clean and oil the grates. Brush the steak lightly with neutral oil to prevent sticking.

Grill steak

Place the steak across the hottest part of the grill. For flank or skirt steak about 1/2 inch thick, grill 3–5 minutes per side for medium-rare (internal temp 125–130°F), 5–7 minutes per side for medium. Avoid overcooking; these cuts are best medium-rare to medium.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Slice thinly against the grain into 1/4-inch slices for maximum tenderness.

While the steak marinates or rests, make the salsa fresca. Remove cores from ripe tomatoes and finely dice to make about 3 cups. Combine tomatoes, 1/2 cup finely diced white onion, 1 chopped jalapeño (seeds removed for milder heat), 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl. Stir gently to combine and let sit 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime as needed.

Prepare avocados: Halve and pit the 2 avocados, scoop into slices or cubes and toss lightly with a squeeze of lime to prevent browning and add brightness.

Plate and serve: Arrange sliced carne asada on a platter or individual plates. Spoon salsa fresca over or alongside the steak. Add avocado slices and scatter remaining 1/4 cup chopped cilantro on top. Sprinkle optional toasted chile arbol flakes (about 1 teaspoon) for extra heat. Serve with lime wedges.