Carne Asada - Steak Recipe

Trim excess fat from the steak and pat dry with paper towels. Place the steak in a large resealable plastic bag or shallow dish.

In a bowl, combine fresh lime juice, orange juice, olive oil, soy sauce, chopped cilantro, minced garlic, ground cumin, dried oregano, ground black pepper, kosher salt, and chopped chipotle if using. Whisk until blended.

Pour the marinade over the steak, making sure the meat is well coated. Remove as much air as possible and seal the bag (or cover the dish). Massage the marinade into the steak briefly to distribute it evenly.

Refrigerate and marinate for at least 2 hours and up to 8 hours. For best flavor, marinate 4–6 hours. Do not exceed 12 hours to avoid overly soft texture from the citrus.

Prepare Grill or Pan

Remove the steak from the refrigerator 30 minutes before cooking to come to near room temperature. Heat a grill or cast-iron skillet over high heat until very hot. If using a skillet, add 1 tablespoon vegetable oil and heat until shimmering.

Remove the steak from the marinade and blot both sides lightly with paper towels to remove excess marinade (this promotes good sear). Reserve the marinade and discard any that has contacted raw meat.

Season the steak lightly with additional kosher salt and freshly ground black pepper to taste just before searing.

Place the steak on the hot grill or skillet. For flank or skirt steak about 1/2-inch thick, sear 3–4 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C). For medium, cook 4–5 minutes per side. Adjust time for thickness. Avoid overcooking — carne asada is best medium-rare to medium.

If using a grill, allow 1–2 minutes per side over very high direct heat to develop char lines, then move to slightly cooler zone if needed to finish. If cooking in batches, tent cooked steaks loosely with foil to keep warm.

Use an instant-read thermometer for accuracy. Once desired doneness is reached, remove steak from heat and transfer to a cutting board. Let rest 8–10 minutes to allow juices to redistribute.

While steak rests, warm tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean kitchen towel.

Slice the steak very thinly across the grain into 1/4-inch slices. Cutting against the grain shortens the muscle fibers and produces tender bites.

Serve sliced carne asada in warm tortillas or on a platter. Top with chopped cilantro, thinly sliced red onion, salsa or pico de gallo, crumbled cotija if using, and lime wedges. Offer reserved marinade reduced as a sauce only if boiled for at least 5 minutes (optional).

Enjoy immediately while warm.