Entrée: Mexico – Carne Asada (Grilled Skirt Steak)

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 10 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

1 1 / 2–2 lb (680–900 g) skirt steak
10 oz (280 g) cremini mushrooms, halved
1 / 4 cup (60 ml) orange juice
3 tbsp (45 ml) fresh lime juice
4 cloves garlic, minced
1 / 4 cup (15 g) chopped cilantro
1 tsp ground cumin
1 tsp dried oregano
2 tbsp (30 ml) vegetable oil
Salt and freshly ground black pepper to taste

Instructions

1. Whisk orange juice, lime juice, garlic, cilantro, cumin, oregano, oil, salt and pepper; place skirt steak in marinade for 1–4 hours.
2. Preheat grill to high heat and oil the grates.
3. Remove steak from marinade, pat dry, and grill 3–5 minutes per side until desired doneness; let rest 5–10 minutes.
4. Meanwhile, heat 1 tbsp oil in a skillet over medium‑high heat and sauté cremini mushrooms until golden and tender; season with salt and pepper.
5. Slice steak thinly against the grain and serve topped or alongside the sautéed mushrooms with lime wedges.

---