With a zesty marinade featuring lime, orange, and even a cheeky splash of beer, this Carne Asada is ready to party on your palate. Juicy, smoky, and ridiculously good.←Back to Taco Base Recipes
1 lb skirt steak
1 medium lime juice, fresh squeezed
1 splash beer
1 medium orange juice, fresh squeezed
1 tbsp soy sauce
1 tbsp avocado oil
0.5 tsp ground cumin
0.5 medium onion, sliced
Place the skirt steak in a large baking dish. Spread the sliced onion over the steak if using.
In a medium bowl, mix together the orange juice, lime juice, beer, soy sauce, vegetable oil, and cumin. Stir well to combine.
Pour the marinade over the steak, ensuring it's fully coated. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Preheat your grill (charcoal or gas) or a cast-iron grill pan to high heat. Lightly brush the grill grates with vegetable oil to prevent sticking.
Remove the steak from the marinade and pat it dry with paper towels. Grill the steak for 8–10 minutes per side, depending on thickness and your preferred level of doneness.
Once cooked, remove the steak from the grill and let it rest on a cutting board for 5 minutes. Slice or chop into desired taco-ready pieces.
Chef's Notes
Carne asada literally means "grilled meat," and while that sounds simple, the marinade is where the magic happens. The citrus duo of lime and orange juice tenderizes the beef while adding brightness; the beer (any Mexican lager works) adds maltiness and helps the flavors penetrate. Flap meat (also called bavette) is the traditional cut in many regions, but flank steak works beautifully too. Skirt steak is another excellent option but cooks faster due to its thinness. Marinate for at least 2 hours, up to 8 hours overnight. Much longer and the citrus acid starts turning the surface mushy. Get your grill or cast iron absolutely screaming hot before the meat touches it. You want aggressive char and caramelization, not a gentle steam. For the marinade hack: reserve some marinade before it touches raw meat (or boil the used marinade for 5 minutes to kill bacteria), then simmer and reduce it by half until it's glossy. Drizzle this concentrated magic over your finished tacos for double the flavor impact. Slice against the grain in thin strips once rested; this is the difference between tender bites and jaw exercise. The meat should rest for 5 minutes after cooking so the juices redistribute. Some families guard their carne asada marinades more closely than heirloom jewelry. If someone offers to share theirs, you've been blessed by the Taco Gods and should respond accordingly.
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