Carne Asada
Carne asada is fast. Marinate skirt or flank in lime, orange, garlic, cilantro, cumin, and a little soy for 1 to 4 hours, then throw it on a blazing grill 3 to 4 minutes a side for hard char to 130F. Rest, slice thin across the grain, and load the tacos.
- Method
- Hot & fast grill
- Total time
- 1.5 to 4.5 hr with marinade
- Target internal temp
- 130F
- Gear
- Charcoal or gas grill, instant-read
- Difficulty
- Easy
- Serves
- 4 to 6
Ingredients
- 2 lb skirt or flank steak
- Juice of 3 limes
- Juice of 1 orange
- 4 cloves garlic, minced
- 1/2 cup chopped cilantro
- 1 tbsp ground cumin
- 2 tbsp soy sauce
- Mesquite (optional)
The Cook
- 01
Whisk lime, orange, garlic, cilantro, cumin, and soy. Pour over the steak in a bag.
- 02
Marinate 1 to 4 hours. Do not go past 4 or the acid breaks the surface down to mush.
- 03
Build a blazing hot fire, charcoal with mesquite if you have it. You want the grate ripping.
- 04
Pull the steak, shake off the marinade, and lay it on the hottest part.
- 05
Grill 3 to 4 minutes a side for hard char. Skirt is thin and cooks fast, so do not walk away.
- 06
Pull at 130F. Rest 5 to 10 minutes.
- 07
Slice thin across the grain and chop for tacos.
Doneness
130F for medium. The outside should be charred and the inside pink and juicy. Skirt steak overcooks in seconds, so pull on the early side.
Pro Tip
Do not slice with the grain. Skirt and flank have long, obvious fibers. Cut across them or the taco meat eats like rubber bands.
Questions
Cooked By Our Readers
Real cooks, real fire.
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