Carne Asada
Citrus-marinated skirt steak grilled hard and fast, then sliced thin against the grain. Bold, charred, and ready for tacos or a plate.
Ingredients
- 2 lbskirt steak(or flank steak, trimmed of excess fat)
- ¼ cupfresh orange juice(about 1 large orange)
- 3 tbspfresh lime juice(about 2 limes)
- 3 tbspsoy sauce
- 3 tbspolive oil
- 4 clovesgarlic(minced)
- 1 smalljalapeño(finely chopped, seeds removed for less heat)
- ¼ cupfresh cilantro(roughly chopped)
- 1 tspground cumin
- 1 tspchili powder
- ½ tspsmoked paprika
- ½ tspblack pepper(freshly ground)
- 1 tspkosher salt(plus more to finish)
Method
- 01
In a bowl or zip-top bag, whisk together the ¼ cup orange juice, 3 tbsp lime juice, 3 tbsp soy sauce, and 3 tbsp olive oil.
- 02
Stir in the 4 cloves minced garlic, 1 small jalapeño, ¼ cup cilantro, 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp black pepper, and 1 tsp kosher salt until combined.
- 03
Add the 2 lb skirt steak to the marinade, turning to coat every surface. Seal and refrigerate for at least 1 hour, or up to 8 hours. Do not marinate longer — the citrus will begin to break down the texture.
- 04
Remove the steak from the refrigerator 30 minutes before cooking to take the chill off. Pat the surface dry with paper towels; a dry surface chars, a wet one steams.
- 05
Heat a grill or cast-iron grill pan over high heat until smoking. You want maximum heat here — that char is the whole point.
- 06
Lay the steak flat on the grill. Cook undisturbed for 3–4 minutes until a deep, dark crust forms on the first side.
- 07
Flip the steak once and cook for another 2–3 minutes for medium-rare (internal temp 130–135°F). Skirt steak toughens quickly past medium, so pull it early.
- 08
Transfer the steak to a cutting board and let it rest, uncovered, for 5 minutes.
- 09
Slice the steak thinly against the grain at a slight diagonal. Finish with a pinch of kosher salt and serve immediately.
Adapted from public domain & community sources