Entree: United States – Texas – Carne Asada (Grilled marinated skirt steak served sliced for tacos or plates.)

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 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 2 lb (907 g) skirt steak, trimmed
- 1/3 cup (80 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 1/4 cup (15 g) chopped fresh cilantro
- 4 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (60 ml) soy sauce or tamari (optional for depth)
- 1/2 tsp (2 g) crushed red pepper flakes (optional)
- 8 small flour or corn tortillas, warmed, for serving (estimated corn tortilla weight: 212.8 g; catalog median)
- 1 medium onion, thinly sliced (for serving)
- 1/4 cup (60 ml) salsa or pico de gallo (for serving)

Instructions

1. Step 1: In a bowl, whisk together orange juice, lime juice, olive oil, cilantro, garlic, cumin, soy sauce (if using), salt, pepper, and red pepper flakes. Place skirt steak in a resealable bag or shallow dish and pour marinade over; refrigerate and marinate 2–6 hours.
2. Step 2: Remove steak from marinade and let sit at room temperature 20–30 minutes. Preheat grill or grill pan to high heat and oil grates lightly.
3. Step 3: Grill steak 3–5 minutes per side (depending on thickness) until charred and internal temp reaches about 125–130°F (51–54°C) for medium-rare. Adjust time for desired doneness.
4. Step 4: Transfer steak to a cutting board and rest 10 minutes. Slice thinly against the grain and serve with warmed tortillas, sliced onion, and salsa.