Entree: Mexico / United States – Northern Mexico / Texas border – Carne Asada (Grilled marinated beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1 1/2 lb (680 g) skirt or flank steak
- 1/3 cup (80 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced
- 1/2 cup (15 g) chopped fresh cilantro
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) black pepper
- 1/4 cup (60 ml) soy sauce (optional, for depth)
- 8 small corn or flour tortillas, approx. 8–12 oz (225–340 g) total depending on type
- Lime wedges, chopped onion, and chopped cilantro for serving

Instructions

1. Whisk orange juice, lime juice, olive oil, garlic, cilantro, cumin, chili powder, salt, pepper, and soy sauce in a shallow dish. Add steak and marinate 30 minutes to 2 hours in refrigerator.
2. Preheat grill or grill pan to high. Remove steak from marinade and pat dry.
3. Grill steak 3–6 minutes per side depending on thickness and desired doneness; aim for a good char. Let rest 5 minutes.
4. Slice thinly across the grain and serve with warmed tortillas, lime wedges, chopped onion, and cilantro.