Beef , Carne Asada , Tacos , Flank Steak
Best for: Taco night with charred, citrus-marinated steak.
Carne asada — skirt or flank steak in a lime, orange, and chile marinade — is the backbone of northern Mexican grilling. Grilled hard, rested, and sliced thin against the grain, it makes simple tacos with onion, cilantro, and lime.
Grill: Direct high heat; 500°F. Equipment: Grill, shallow dish or zip-top bag, tongs, thermometer, sharp knife.
Ingredients
Marinate: 2 hours. Rest: 10 minutes. Total: 2 hours 42 minutes.
Steak and marinade
- 2 lb skirt or flank steak
- 1/3 cup fresh lime juice
- 1/3 cup fresh orange juice
- 3 tablespoons neutral oil
- 3 garlic cloves, minced
- 1 jalapeño chile, minced
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 1 1/2 teaspoons fine table salt
- 1/2 teaspoon black pepper
To serve
- 12 corn tortillas
- 1 cup finely diced white onion
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Directions
Whisk the lime juice, orange juice, oil, garlic, jalapeño, cumin, ancho powder, salt, and pepper. Pour over the steak, turn to coat, and refrigerate for 2 hours (up to 4).
Lift the steak from the marinade and pat it dry; discard the marinade. Let the steak stand at room temperature while the grill heats to 500°F.
Grill the steak for 4–6 minutes per side, until deeply charred and the thickest part reaches 130–135°F for medium-rare.
Rest the steak for 10 minutes on a warm platter.
Warm the tortillas on the grill for about 30 seconds per side and keep them wrapped in a clean towel.
Slice the steak thinly against the grain, then chop it into bite-size pieces. Fill the tortillas and top with onion and cilantro, with lime wedges on the side.
Grilling tip: Patting the steak dry after marinating is what lets the surface char instead of steam.
