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Carne Asada · Grilled

Grilled Carne Asada for a Crowd

Flank or skirt steak soaked in orange, lime, garlic and cilantro, then seared hard on a hot grill and sliced thin. Set out tortillas and toppings for a build-your-own taco cookout.

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Prep
15 min
Cook
12 min
Total
2 hr 37 min
Serves
6
Level
Easy

Ingredients

Marinade

  • ½ cup orange juice
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ½ cup fresh cilantro, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper

Steak

  • 2 lb flank or skirt steak

To serve

  • 12 corn tortillas, warmed
  • white onion, finely chopped
  • fresh cilantro, chopped
  • salsa
  • limes, cut into wedges

Cook to 145°F inside (check with a thermometer).

Steps

  1. Whisk all the marinade ingredients in a large bowl or baking dish.
  2. Add the steak, turn to coat, cover and refrigerate at least 2 hours and no more than 8. The citrus turns the meat mushy if left too long.
  3. Heat the grill to high, about 450 to 500°F, and oil the grates.
  4. Lift the steak out of the marinade and pat off the extra with paper towels so it sears instead of steams. Throw away the marinade.
  5. Grill with the lid open until well charred on the bottom.
  6. Flip and grill until the thickest part reads 145°F (63°C). Skirt steak is thinner and may be done in 3 minutes.
  7. Move the steak to a cutting board and rest so the juices settle.
  8. Find the lines running along the meat and slice thinly across them. Chop into small pieces for tacos.
  9. Serve with warm tortillas, onion, cilantro, salsa and lime wedges.

Tip: Skirt steak is often sold in long pieces; cut it into lengths that fit your grill before marinating.

Tip: Slicing across the grain is what makes flank and skirt tender, so take a moment to look before you cut.

Storage: Refrigerate up to 3 days. Reheat quickly in a hot skillet.

Make ahead: Start marinating the steak in the morning for an evening cookout.

Estimated nutrition per serving: 440 calories · protein 35 g · carbohydrates 26 g · fiber 3 g · sugars 2 g · fat 21 g (saturated 6 g) · sodium 550 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.