Carne Asada: Authentic Mexican Recipe (Flank or Skirt)

Ingredients

Steak

2 lb skirt steak or flank steak

Marinade

1/4 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup olive oil
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp ancho chile powder or regular chili powder
1 tbsp soy sauce or Worcestershire
1 tsp kosher salt
1/2 tsp freshly cracked black pepper

For serving

16 small corn tortillas
1 white onion, finely diced
1 bunch fresh cilantro, chopped
fresh limes, cut into wedges
salsa verde or salsa roja
diced avocado (optional)

Instructions

Make the marinade

Combine lime juice, orange juice, olive oil, garlic, jalapeño, cilantro, cumin, chili powder, soy sauce, salt, and pepper in a bowl or blender. Whisk until well combined.

Marinate the steak

Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the meat, making sure every surface is coated. Seal or cover and refrigerate for at least 2 hours, ideally 4 to 6 hours.

Grill the steak

Heat your grill to the highest possible temperature. Remove excess marinade from the steak and pat lightly with paper towels. Grill the steak for 2 to 3 minutes per side for skirt steak, or 4 to 5 minutes per side for flank steak.

Rest and slice the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 10 minutes. Slice the steak thin, against the grain, at a slight bias.

Serve

Serve the sliced steak with warm corn tortillas, diced onion, cilantro, lime wedges, and salsa on the side. Let each person build their own tacos.