Carne Asada Recipe

Prepare the marinade

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

Marinate the steak

Place the 2 lbs flank or skirt 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 marinade into the meat to ensure even coating. Seal and refrigerate for at least 1 hour and up to 8 hours (overnight can be used but no more than 12 hours to avoid breaking down texture).

Bring to room temperature

Remove the steak from the refrigerator 30 minutes before cooking to come to room temperature. Reserve marinade for basting (discard any marinade that has been in direct contact with raw meat if you won't boil it).

Preheat grill or skillet

Heat a gas or charcoal grill to high (about 500°F/260°C) or heat a heavy cast-iron skillet over high heat until smoking hot. Oil the grates or pan lightly to prevent sticking.

Cook the steak

Pat the steak dry with paper towels to promote browning. Place steak on the hot grill or skillet. For medium-rare: cook 4-6 minutes per side depending on thickness and heat (internal temperature 125-130°F / 52-54°C). For medium: cook 6-8 minutes per side (135°F/57°C). Avoid flipping more than once. If using a charcoal grill, cook directly over heat for good char; move to indirect heat if flare-ups occur.

Rest and slice

Transfer cooked steak to a cutting board and tent loosely with foil. Let rest 8-10 minutes to allow juices to redistribute. Slice thinly across the grain into bite-size strips for starters or small tacos.

Warm tortillas: while the steak rests, warm tortillas on the grill, directly over a medium flame for 10-20 seconds per side, or in a dry skillet for 20-30 seconds per side, or wrapped in foil in a 350°F oven for 10 minutes. Keep wrapped in a towel to stay warm.

Assemble starters: place a few slices of carne asada on each tortilla. Top with a pinch of diced onion, chopped cilantro, a slice of avocado or a spoonful of guacamole, a radish slice or two, and a small spoonful of salsa verde or pico de gallo. Squeeze a lime wedge over each taco and sprinkle with optional crumbled cotija cheese if desired.

Alternate serving idea: serve thinly sliced carne asada on a platter with lime wedges, onion, cilantro, radishes, salsa and tortillas on the side so guests can build their own starters.

Storage: leftover cooked carne asada will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or lime juice to keep moist.