Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) skirt steak or flank steak
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 2 tbsp (30 ml) neutral oil
- 4 garlic cloves, minced
- 1 1/2 tsp ground cumin, 1 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper
- 12 (6-inch) corn tortillas
- 1 cup finely diced white onion + 1 cup chopped cilantro + 1 tbsp lime juice + 1/4 tsp salt
- Smoky salsa: 4 Roma tomatoes, 1/2 white onion, 2 jalapeños, 2 garlic cloves, 1 chipotle in adobo + 1 tbsp adobo sauce, 1 tbsp lime juice, 1/2 tsp kosher salt
Do This
- 1. Blend smoky salsa ingredients until smooth (or slightly chunky); chill.
- 2. Mix citrus-garlic-cumin marinade; coat steak and marinate 2 hours (refrigerated).
- 3. Toss onion + cilantro with lime and salt; set aside.
- 4. Heat grill to high (500–550°F / 260–288°C); oil grates.
- 5. Grill steak 3–5 minutes per side (to 130–135°F / 54–57°C); rest 10 minutes; chop.
- 6. Warm tortillas; fill with chopped carne asada, onion-cilantro, and smoky salsa.
Why You’ll Love This Recipe
- Big, crowd-pleasing flavor from a simple citrus-garlic-cumin marinade and smoky, charred grilling.
- Fast cooking time: once the grill is hot, dinner comes together in minutes.
- Easy, flexible setup for parties: set out bowls and let everyone build their own tacos.
- Restaurant-style results at home with straightforward steps and a few smart techniques.
Grocery List
- Produce: limes, orange, Roma tomatoes, white onion, cilantro, jalapeños, garlic
- Dairy: none (optional: cotija or queso fresco for serving)
- Pantry: neutral oil, ground cumin, chili powder, kosher salt, black pepper, chipotle in adobo, corn tortillas
Full Ingredients
Carne Asada
- 1 1/2 lb (680 g) skirt steak or flank steak
- 2 tbsp (30 ml) neutral oil (such as avocado, canola, or grapeseed)
- 1/4 cup (60 ml) fresh lime juice (about 2–3 limes)
- 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- 4 garlic cloves, finely minced (about 4 tsp)
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt (Diamond Crystal), or 3/4 tsp kosher salt (Morton)
- 1/2 tsp freshly ground black pepper
- Optional but tasty: 1 tsp dried Mexican oregano
Smoky Salsa (Quick Blender Salsa Roja)
- 4 Roma tomatoes (about 1 1/2 lb / 680 g), cored
- 1/2 medium white onion, peeled
- 2 jalapeños, stems removed
- 2 garlic cloves, peeled
- 1 chipotle pepper in adobo
- 1 tbsp adobo sauce (from the can)
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp kosher salt
- 2 tbsp (30 ml) water, as needed to thin
Onion-Cilantro Topping
- 1 cup (150 g) finely diced white onion
- 1 cup (25 g) chopped fresh cilantro (leaves and tender stems)
- 1 tbsp (15 ml) fresh lime juice
- 1/4 tsp kosher salt
For Serving
- 12 corn tortillas (6-inch)
- 2 limes, cut into wedges
- Optional: sliced radishes, diced avocado, cotija or queso fresco
Step-by-Step Instructions
Step 1: Make the smoky salsa
Preheat a grill to high heat (500–550°F / 260–288°C). Place the 4 Roma tomatoes, 1/2 white onion, 2 jalapeños, and 2 garlic cloves on the grill grates (a grill basket helps for the garlic). Grill, turning occasionally, until you have deep char spots: 8–10 minutes for the tomatoes and onion, 6–8 minutes for the jalapeños, and 4–6 minutes for the garlic.
Transfer everything to a blender. Add 1 chipotle pepper, 1 tbsp adobo sauce, 1 tbsp lime juice, and 1/2 tsp kosher salt. Blend until smooth (or leave it slightly chunky if you prefer). Add up to 2 tbsp water to loosen to a pourable consistency. Taste and adjust salt. Refrigerate while you cook the steak.
Step 2: Mix the citrus-garlic marinade
In a medium bowl, whisk together 2 tbsp oil, 1/4 cup lime juice, 1/4 cup orange juice, 4 minced garlic cloves, 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper, and (if using) 1 tsp dried Mexican oregano.
Place the steak in a 1-gallon zip-top bag or a shallow baking dish and pour the marinade over it. Turn the steak to coat well.
Step 3: Marinate the steak (2 hours)
Refrigerate the marinating steak for exactly 2 hours, turning once halfway through if you think of it. This is long enough to flavor and tenderize without making the surface mushy from the citrus.
When the marinating time is up, remove the steak from the fridge and let it sit at room temperature for 15 minutes while you prep toppings and heat the grill. This helps it cook more evenly.
Step 4: Prep the onion-cilantro and warm-up items
In a bowl, combine 1 cup diced white onion, 1 cup chopped cilantro, 1 tbsp lime juice, and 1/4 tsp kosher salt. Toss well and set aside.
Set out your tortillas, lime wedges, and any optional toppings. If you’re serving a group, this is a great moment to make a quick taco “bar” on the counter.
Step 5: Preheat the grill and prepare for high-heat cooking
Heat the grill to high, targeting 500–550°F (260–288°C) at the grates. Clean the grates well, then lightly oil them: fold a paper towel into a small pad, dip it in a little neutral oil, and (using tongs) wipe it quickly over the grates.
Remove the steak from the marinade and let excess drip off. Pat the surface lightly with paper towels (you’re not drying it completely—just removing the wet sheen). This helps you get better browning and char instead of steaming.
Step 6: Grill the carne asada hot and fast
Place the steak on the hottest part of the grill. Grill with the lid closed (if possible) for 3–5 minutes on the first side, until well charred in spots. Flip and grill for 3–5 minutes on the second side.
For doneness, aim for an internal temperature of 130–135°F (54–57°C) for medium-rare (juicy and tender). For medium, cook to 140–145°F (60–63°C). Because skirt and flank are thin, keep a close eye—an extra minute can push them past tender.
Step 7: Rest, chop, warm tortillas, and assemble
Transfer the grilled steak to a cutting board and rest for 10 minutes. This keeps the juices in the meat instead of on your cutting board.
Slice thinly against the grain, then chop into small taco-friendly pieces.
Warm the tortillas: place them directly on the grill for 20–30 seconds per side until pliable with a few toast marks. Keep warm in a clean kitchen towel or tortilla warmer.
Assemble: add carne asada to each warm tortilla, top with the onion-cilantro mixture, and spoon on smoky salsa. Serve immediately with lime wedges (a squeeze right before eating makes the flavors pop).
Pro Tips
- Don’t over-marinate in citrus: With lime and orange juice, 2 hours is a sweet spot for flavor without changing the texture too much. If you need longer, see “Storage & Make-Ahead” for a workaround.
- Slice against the grain: For flank especially, look for the long muscle fibers and cut perpendicular to them. This is the difference between tender and chewy.
- Pat before grilling: Removing excess marinade helps you get real char and caramelization instead of a wet, steamed exterior.
- Use a thermometer: Thin steaks cook quickly, and a thermometer takes the guesswork out. Pull at 130–135°F (54–57°C) for juicy tacos.
- Keep tortillas warm: Warm tortillas are more pliable and taste better. Wrap them in a towel as you go so they stay soft.
Variations
- Garlic-lime only: Skip the orange juice and use 1/2 cup (120 ml) lime juice total for a sharper, punchier carne asada.
- Extra smoky salsa: Add an additional 1 chipotle in adobo (plus 1 tsp extra adobo sauce) for deeper smoke and more heat.
- Carne asada bowls: Serve the chopped steak over rice with salsa, onion-cilantro, and avocado; tortillas on the side.
Storage & Make-Ahead
Make-ahead: The smoky salsa can be made up to 3 days ahead and refrigerated in an airtight container. The onion-cilantro topping is best the day it’s made but can be prepped up to 24 hours ahead; store covered and stir before serving. If you want to marinate longer than 2 hours, you can mix everything in the marinade except the citrus, marinate up to 12 hours refrigerated, then add the lime and orange juice for the final 2 hours.
Leftovers: Store cooked steak in an airtight container for up to 4 days in the refrigerator. Reheat gently in a skillet over medium heat with a small splash of water, 2–4 minutes, just until warmed (overheating can toughen it). Store tortillas tightly wrapped at room temperature for 2 days (or refrigerate per package directions). Salsa keeps 3 days refrigerated.
Nutrition (per serving)
Approximate, per serving (2 tacos; includes steak, 2 corn tortillas, onion-cilantro, and salsa): 520 calories, 30 g protein, 28 g fat, 38 g carbohydrates, 4 g fiber, 4 g sugar, 780 mg sodium.
