Description
Savor the vibrant flavors of this Mouthwatering Carne Asada with a zesty citrus marinade. Tender skirt or flank steak is infused with a bright blend of orange and lime juices, garlic, jalapeño, and cilantro, then perfectly grilled or seared to juicy perfection. Served with warm tortillas, fresh avocado slices, pico de gallo, and lime wedges, this classic Mexican-inspired dish is ideal for tacos, burritos, or on its own for a deliciously satisfying meal.
Ingredients
Scale
Marinade and Meat
- 4 cloves Garlic (fresh, minced; or garlic powder as substitute)
- 1/2 cup Orange Juice (freshly squeezed preferred)
- 1/4 cup Lime Juice (freshly squeezed preferred)
- 1 bunch Coriander/Cilantro (roughly chopped)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper (freshly ground)
- 1/4 cup Olive Oil
- 1 medium Jalapeño (seeded and finely chopped, optional)
- 2 tablespoons White Vinegar
- 1 pound Beef (skirt or flank steak)
To Serve
- 4 pieces Tortillas (corn or flour)
- 1 medium Avocado (sliced)
- 1 cup Pico De Gallo or diced tomato
- 1 bunch Cilantro Leaves (for garnish)
- 2 pieces Lime Wedges (fresh for serving)
Instructions
- Preparation: Gather all ingredients. Mince garlic and finely chop jalapeño if using. Juice orange and lime to get fresh citrus juices for the marinade.
- Make the Marinade: In a large ziplock bag, combine garlic, orange juice, lime juice, chopped cilantro, salt, black pepper, olive oil, jalapeño, and white vinegar. Seal the bag and shake gently to blend the marinade evenly.
- Add the Beef: Place the beef (skirt or flank steak) inside the ziplock bag with the marinade. Seal tightly and massage the marinade into the meat to ensure full coverage.
- Marinate: Refrigerate the bag for at least 1 hour and up to 12 hours to allow the flavors to deeply penetrate the meat. The marinade’s acidity tenderizes the steak over time.
- Preheat Cooking Surface: Remove the beef from the fridge 20-30 minutes before cooking to come to room temperature. Preheat a BBQ grill or a skillet over high heat, lightly brushing with oil to prevent sticking.
- Cook the Steak: Place the marinated steak on the hot grill or skillet. Cook skirt steak for about 3 minutes per side for medium rare; flank steak requires about 4-5 minutes per side. Adjust time based on thickness and preferred doneness.
- Rest the Meat: After cooking, transfer the steak to a cutting board and let it rest for 5 minutes. Resting retains the juices and keeps the meat tender.
- Slice: Thinly slice the steak against the grain to maximize tenderness and texture.
- Serve: Warm the tortillas if desired. Assemble tacos or serve steak slices alongside sliced avocado, pico de gallo, fresh cilantro leaves, and lime wedges. Optionally, squeeze fresh lime juice over the steak for extra zest.
Notes
- Do not marinate the steak for longer than 12 hours to avoid an overly tenderized texture.
- Substitute lemon juice if oranges or limes are unavailable, though this will slightly alter the flavor profile.
- For less spicy heat, omit the jalapeño or remove its seeds before adding.
- Use skirt steak for a more pronounced beefy flavor; flank steak offers a leaner option but requires careful slicing against the grain.
- Resting the beef after cooking is essential to keep it juicy and flavorful.
- Serve with warm tortillas and fresh toppings for an authentic Carne Asada experience.
