Description
Experience the vibrant flavors of this mouthwatering Carne Asada marinated in a zesty citrus blend of orange, lime, and jalapeño, then grilled to perfection. Served with fresh tortillas, avocado slices, and pico de gallo, this recipe brings the classic Mexican street taco to your table with juicy, tender beef skirt or flank steak bursting with bright and spicy notes.
Ingredients
Scale
Marinade
- 4 cloves Garlic, minced (fresh or substitute with garlic powder)
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- 1 bunch Coriander/Cilantro, chopped
- 1 teaspoon Salt
- 1 teaspoon Black Pepper, freshly ground
- 1/4 cup Olive Oil
- 1 medium Jalapeño, finely chopped (optional for heat)
- 2 tablespoons White Vinegar
Main
- 1 pound Beef (Skirt or Flank Steak)
To Serve
- 4 pieces Tortillas
- 1 medium Avocado, sliced
- 1 cup Pico De Gallo or fresh chopped tomato
- 1 bunch Cilantro Leaves (for garnish)
- 2 pieces Lime Wedges (for squeezing)
Instructions
- Prepare Marinade: Combine garlic, orange juice, lime juice, chopped cilantro, salt, black pepper, olive oil, jalapeño, and white vinegar in a large ziplock bag or bowl. Mix well to blend all flavors.
- Marinate Beef: Add the skirt or flank steak to the marinade bag. Seal the bag tightly and massage the marinade evenly into the meat ensuring it is well coated. Refrigerate and let marinate for 1 to 8 hours, up to a maximum of 12 hours for optimal flavor and tenderness.
- Bring to Room Temperature: Remove the marinated beef from the refrigerator 20 to 30 minutes before cooking to allow it to reach near room temperature for even grilling.
- Preheat Cook Surface: Heat your BBQ grill or skillet over high heat until very hot. Lightly brush the surface with oil to prevent sticking.
- Cook the Steak: Place the beef on the grill or skillet. For skirt steak, cook about 3 minutes per side for medium rare, or 4 minutes per side for a more medium finish. For flank steak, cook about 4 to 5 minutes per side. Adjust time based on thickness and desired doneness.
- Rest the Meat: Transfer the cooked steak to a cutting board and let it rest for 5 minutes to redistribute juices, keeping the meat juicy and tender.
- Slice Against the Grain: Cut the beef into thin slices against the grain to maximize tenderness with every bite.
- Serve: Warm the tortillas, then assemble tacos with sliced carne asada, avocado slices, pico de gallo, fresh cilantro leaves, and a squeeze of lime wedge if desired. Enjoy immediately.
Notes
- Marinating longer than 12 hours can break down the meat excessively and alter texture negatively.
- Adjust jalapeño quantity based on desired spice level or omit for mild flavor.
- If fresh garlic is unavailable, garlic powder can be used as a substitute in the marinade.
- Skirt steak is best for traditional carne asada for its flavor; flank steak is a good alternative.
- Resting meat after cooking is crucial for juicy results.
- Serving immediately ensures warm, flavorful tacos.
