Entree: Mexico – Baja California – Carne Asada (Skirt Steak) — Baja-Style

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

- 2 lb (907 g) skirt steak, trimmed
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/3 cup (80 ml) olive oil
- 4 garlic cloves, minced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 8 corn tortillas, warmed (optional, for serving)
- Lime wedges and sliced onion, for serving

Instructions

1. In a bowl or zip-top bag combine orange juice, lime juice, olive oil, minced garlic, chopped cilantro, cumin, chili powder, kosher salt, and black pepper to make the marinade.
2. Add skirt steak to the marinade, pressing to coat thoroughly; refrigerate and marinate at least 1 hour and up to 4 hours.
3. Preheat grill to high heat and oil grates; remove steak from marinade and pat lightly to remove excess (reserve marinade if you want to baste briefly).
4. Grill steak 3–5 minutes per side for medium-rare, depending on thickness; let develop a good char but avoid overcooking.
5. Transfer steak to a cutting board and rest 5–8 minutes, then slice very thinly across the grain; serve with warm tortillas, lime wedges, and sliced onion.