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Asada Recipe

Name: Mariachis de Jaliscos Asada Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak or skirt steak; 1 cups fresh lime juice; 0.25 cups orange juice; 0.25 cups olive oil; 2 tbs soy sauce or tamari; 4 cloves garlic cloves, minced; 0.5 cups cilantro, packed and chopped; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp black pepper, freshly ground; 1.5 tsp kosher salt; 1 tbs chili powder or ancho chile powder; 0.25 tsp red pepper flakes (optional, for heat); 1 tbs vegetable oil or high-heat oil for grill/pan; 2 each fresh lime wedges; 0.25 cups fresh cilantro leaves (for garnish); 0.5 cups white or yellow onion, finely chopped; 8 each corn or flour tortillas; 0 to taste salt (to taste); 0 to taste optional: sliced radishes, avocado, salsa

Inspired by Mariachis de Jalisco

Time2h 30m

Serves4

Make Asada Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Steak (Carne Asada)

1 lb flank steak or skirt steak

1 cups Fresh lime juice

1/4 cups Orange juice

1/4 cups olive oil

2 tbs soy sauce or tamari

4 cloves Garlic cloves, minced

1/2 cups cilantro, packed and chopped

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1 tsp Black pepper, freshly ground

1 1/2 tsp kosher salt

1 tbs chili powder or ancho chile powder

1/4 tsp red pepper flakes (optional, for heat)

Finishing & Serving

1 tbs vegetable oil or high-heat oil for grill/pan

2 each fresh lime wedges

1/4 cups fresh cilantro leaves (for garnish)

1/2 cups white or yellow onion, finely chopped

8 each corn or flour tortillas

0 to taste salt (to taste)

0 to taste optional: sliced radishes, avocado, salsa

Method

Marinated Steak (Carne Asada)

Prepare the marinade

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

Marinate the steak

Place the flank or skirt steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, pressing out excess air from the bag and sealing. Massage the marinade into the meat so it is evenly coated. Refrigerate for at least 2 hours, preferably 4–8 hours. For best flavor, marinate up to 12 hours but no longer than 24 hours to avoid texture breakdown from the acid.

Bring to room temperature

About 30–45 minutes before cooking, remove the steak from the refrigerator and let it sit, sealed, at room temperature. This helps the steak cook more evenly.

Grill / Sear & Rest

Preheat and oil

Preheat a grill to high heat (450–500°F / 230–260°C) or heat a large cast-iron skillet over high heat until smoking hot. Brush the grill grates or skillet with 1 tablespoon vegetable oil to prevent sticking.

Pat steak dry and season

Remove steak from the marinade and discard excess marinade. Pat both sides dry with paper towels (this promotes good searing). Lightly sprinkle additional kosher salt (about 0.5–1 tsp total, adjusted to taste) on both sides if desired.

Cook the steak

Place the steak on the hot grill or skillet. For flank or skirt steak about 1/2–3/4 inch thick: cook 3–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 5–7 minutes per side for medium. Flip only once if possible to develop a good crust. For thinner or thicker cuts, adjust time accordingly and use an instant-read thermometer for accuracy.

Rest the steak

Transfer the cooked steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes to allow juices to redistribute.

Slice against the grain

Identify the grain (muscle fiber direction) of the steak and slice thinly against the grain on a slight diagonal into 1/8–1/4-inch slices. Thin slices make the meat tender.

Finish & Serve

Warm tortillas and prepare toppings

While the steak rests, warm tortillas on the grill or skillet for about 20–30 seconds per side until lightly charred and pliable. Toss chopped onion with a pinch of salt and a squeeze of lime if desired. Arrange cilantro, lime wedges, and any optional toppings (sliced radishes, avocado, salsa).

Assemble tacos or plates

Pile sliced asada into warmed tortillas or serve on a platter. Garnish with chopped onion, fresh cilantro leaves, and a squeeze of lime. Add salsa, radish, or avocado as desired. Taste and add salt if needed.

Storage

Leftover cooked steak can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet with a splash of water or lime juice to keep it moist.