Carne Asada Recipe

Prepare the marinade

In a medium bowl, whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, cumin, oregano, black pepper, kosher salt, and chili powder if using until combined.

Marinate the steak

Place the steak in a large, resealable plastic bag or shallow dish. Pour the marinade over the steak, pressing out excess air if using a bag. Massage the marinade into the meat so it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours and up to 8 hours. Do not marinate more than 12 hours to avoid texture breakdown from the acids.

Bring to room temperature

About 30 minutes before cooking, remove the steak from the refrigerator and let it sit, still sealed, for 20–30 minutes to come closer to room temperature for even cooking. Reserve the marinade for basting or discard.

Preheat grill or pan

Preheat a gas or charcoal grill to medium-high heat (about 450–500°F / 230–260°C). If using a heavy skillet or cast-iron pan, heat it over medium-high until smoking lightly. Oil the grill grates or pan lightly to prevent sticking.

Season and sear

Remove the steak from the marinade and pat it lightly with paper towels to promote a good sear. Sprinkle an additional 1/2 tsp sea salt evenly over both sides (optional). Place the steak on the hot grill or pan. Cook undisturbed for 4–6 minutes per side for medium-rare to medium (thickness-dependent). For a thinner skirt steak, 3–4 minutes per side may be sufficient. Do not overflip; aim for one flip.

Check doneness and rest

Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Remove the steak when it is about 5°F (3°C) below your target as it will continue to cook while resting. Transfer to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute.

Slice against the grain

Locate the grain (the direction of the muscle fibers) and slice the steak thinly across the grain at a slight diagonal into 1/4-inch slices. Thin slices make the meat tender in tacos or plates.

Warm tortillas

Warm tortillas on the grill or in a skillet for about 20–30 seconds per side until pliable and lightly charred. Optionally brush with melted butter for extra flavor.

Assemble tacos

Place a few slices of sliced carne asada on each tortilla. Top with chopped onion, cilantro, a squeeze of lime, avocado or guacamole, and salsa as desired. Sprinkle a pinch of extra sea salt if needed.

Serve

Serve immediately while hot with extra lime wedges on the side.

If using, brush warmed tortillas with 1 tablespoon melted butter and sprinkle with a pinch of extra sea salt before filling. Any leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.