Fire-grilled Carne Asada Recipe

Prepare the marinade

In a medium bowl combine 1/2 cup fresh lime juice, 1/4 cup orange juice, 3 tbs olive oil, 2 tbs soy sauce, 4 minced garlic cloves, 1/4 cup chopped cilantro, 1 tsp ground cumin, 1 tsp dried oregano, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp red pepper flakes (if using). Whisk until combined.

Marinate the steak

Place 2 lbs skirt steak in a shallow dish or resealable bag. Pour marinade over the steak, turning to coat thoroughly. Press out excess air and refrigerate for at least 1 hour and up to 6 hours (avoid more than 8 hours to prevent breakdown of texture). Remove from refrigerator 30 minutes before grilling to bring to near room temperature.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500°F/260°C) and oil the grates. If using a cast-iron pan, preheat over high heat until smoking lightly.

Grill the steak

Remove steak from marinade and shake off excess. Grill directly over high heat 3-5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or 5-7 minutes per side for medium. For a skirt steak, quick, high heat and a single flip yields best results. Avoid overcooking.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Trim any excess fat and slice thinly across the grain into 1/4-inch slices.

Prepare vegetables

While steak marinates, preheat oven to 425°F (220°C). Core and cut red and yellow bell peppers into 1/2-inch strips. Peel and slice red onion into 1/2-inch wedges. Slice zucchini into 1/2-inch half-moons.

Season and roast

On a rimmed baking sheet toss peppers, onion and zucchini with 2 tbs olive oil, 1 tsp smoked paprika, 3/4 tsp kosher salt and 1/2 tsp ground black pepper until evenly coated. Spread in a single layer and roast 18–22 minutes, stirring once halfway, until vegetables are tender and slightly charred at edges.

Finish

Remove from oven and let cool slightly. If desired, squeeze a little lime over vegetables and sprinkle 1–2 tbs chopped cilantro.

Combine sauce ingredients

In a blender or food processor combine 1/2 cup plain Greek yogurt, 2 tbs mayonnaise, 1/2 cup fresh cilantro leaves, 2 minced garlic cloves, 2 tbs fresh lime juice, 1 tsp lime zest, 1 tbs olive oil, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Blend to smooth

Pulse or blend until smooth and bright green. Add up to 2 tsp water, 1 tsp at a time, to reach a drizzling consistency. Taste and adjust seasoning with salt or lime juice as needed. Chill until ready to serve (can be made up to 24 hours ahead).

Assemble plates

Arrange sliced carne asada on a warm platter or directly onto plates. Top with roasted vegetables. Drizzle lime-cilantro garlic sauce over the steak and vegetables or serve sauce on the side for dipping.

Garnish and sides

Garnish with additional chopped cilantro and lime wedges. Serve with warm tortillas and optional cotija cheese, or with your choice of two sides (rice, beans, grilled corn, or a green salad).