Beef Recipe

Combine

In a medium bowl or measuring cup, whisk together fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, grated onion, ground cumin, dried oregano, ground black pepper, kosher salt, minced chipotle in adobo, and chopped cilantro until well combined.

Taste and adjust

Taste the marinade and adjust salt, acidity or heat as needed (add a bit more salt for seasoning or more chipotle for heat).

Prep steak

Trim excess silver skin and large fat deposits from the flank or skirt steak, leaving some fat for flavor. If the steak is very thick, butterfly it or gently pound to an even thickness (about 1/2 inch) to promote even marinating and fast grilling.

Marinate

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. Seal and refrigerate for at least 2 hours and up to 12 hours. For best flavor, marinate 4–8 hours. Turn the bag or flip the steak once halfway through to ensure even coverage.

Bring to room temperature

Remove the steak from the refrigerator 30–45 minutes before cooking to take the chill off. Reserve the marinade.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 500–550°F / 260–290°C). If using a cast-iron skillet, preheat it over high heat until smoking hot. Oil the grill grates or skillet lightly with vegetable oil to prevent sticking.

Pat dry and season

Remove the steak from the marinade and pat dry with paper towels to promote a good sear. Lightly brush both sides with vegetable oil and sprinkle a small additional pinch of salt and pepper if desired.

Grill

Place the steak on the hot grill or in the hot skillet. Cook for 3–5 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C), 5–6 minutes per side for medium. Avoid moving the steak excessively—let it develop a good char. If using skirt steak, 3–4 minutes per side is usually sufficient.

Rest

Transfer the steak to a cutting board and let rest for 8–10 minutes. Resting allows juices to redistribute and prevents them from running out when slicing.

Slice

Slice the steak thinly against the grain at a slight diagonal. Cutting against the grain shortens the muscle fibers and yields more tender bites.

Warm tortillas

Warm tortillas on the grill for about 15–30 seconds per side or in a dry skillet until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos

Place slices of sliced carne asada on warmed tortillas. Top with diced onion, chopped cilantro, a squeeze of lime, and sliced avocado or guacamole. Serve any reserved marinade only if brought to a boil for at least 5 minutes (not recommended raw).

Serve

Serve immediately with extra lime wedges on the side.