Mexican · Free
Carne Asada
Thin skirt steak soaked in a bright citrus and garlic marinade, then seared over high heat until charred and juicy. Sliced against the grain, it is the ultimate filling for tacos, burritos, and bowls.
****+
Prep 20 min · Cook 15 min
Method
In a bowl, whisk together the orange juice, lime juice, oil, garlic, cilantro, jalapeno, cumin, salt, and pepper to make the marinade.
Place the steak in a large zip-top bag or shallow dish, pour the marinade over it, and turn to coat; refrigerate at least 1 hour or up to 8 hours.
Remove the steak from the fridge 30 minutes before cooking so it comes closer to room temperature and sears evenly.
Lift the steak from the marinade, let the excess drip off, and pat both sides dry with paper towels so it browns rather than steams.
Heat a cast iron skillet or grill pan over high heat for 3 to 4 minutes until it is very hot and lightly smoking, then add a thin film of oil.
Lay the steak in the pan and sear without moving it for 3 to 4 minutes until a deep brown crust forms on the underside.
Flip the steak and cook 3 to 4 minutes more for medium-rare, which is 130 to 135 deg F on an instant-read thermometer.
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes; resting keeps the juices inside instead of running out.
Find the direction of the long muscle fibers, then slice the steak thinly against that grain to keep each bite tender.
Warm the tortillas in a dry skillet for 30 seconds per side, then fill them with the sliced steak.
Serve with lime wedges and your favorite salsa for squeezing and spooning over the top.
Chef's tips
- Slicing against the grain is essential -- cutting the wrong way leaves the meat chewy no matter how well you cook it.
- Do not marinate longer than 8 hours, as the citrus acid can start to make the meat mushy.
- A blazing-hot pan is key to a good char; if the meat is not sizzling loudly when it hits the pan, wait longer.
Cooking times vary by equipment -- cook to temperature and to taste.
