Carne Asada
Mains · Serves 6 · Prep 20 min · Cook 15 min · Total 35 min
Skirt steak marinated in orange, lime, garlic and chile, then cooked fast over the hottest fire you can build. Slice it thin for tacos or serve it on a plate with rice, grilled green onions and a good salsa.
Ingredients
- 2 1/2 lb skirt steak or flank steak
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice (about 2 limes)
- 3 tbsp vegetable oil
- 4 clove garlic, minced
- 1 jalapeño, minced
- 1/2 cup chopped cilantro
- 1 tbsp Maggi seasoning or Worcestershire sauce
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- 6 green onions (cebollitas), trimmed
- 2 jalapeños, whole, for grilling
- 18 corn tortillas, warmed
- 1 cup salsa roja or salsa verde
- 2 limes, cut in wedges
Steps
- Whisk together the orange juice, lime juice, oil, garlic, minced jalapeño, cilantro, Maggi, cumin, oregano, salt and pepper.
- Put the steak in a zip-top bag or dish, pour the marinade over and turn to coat. Refrigerate 2 to 8 hours. Longer than that and the citrus turns the surface mushy.
- Build a hot charcoal fire or heat a gas grill to high. Lift the steak from the marinade and pat it mostly dry so it sears instead of steams.
- Grill the steak until well charred and 130 to 135°F in the thickest part for medium-rare, 3 to 5 minutes per side. Grill the green onions and whole jalapeños alongside until blistered and soft, 4 to 6 minutes.
- Rest the steak on a board for 10 minutes.
- Slice thinly against the grain (skirt steak's grain runs across its width, so cut it into shorter pieces first). For tacos, chop the slices into bite-size pieces.
- Serve with warm tortillas, salsa, lime wedges and the grilled onions and chiles.