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Big J's Carne Asada Recipe: Juicy Citrus-Marinated Steak

Big J's Carne Asada

This Mexican-style carne asada combines a citrusy, garlicky marinade with high-heat cooking for tender steak and a beautifully charred exterior. Serve the sliced beef in tacos, burritos, or as a satisfying plate with rice, beans, salsa, and grilled onions.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Skirt steak or flank steak
Marinade
  • 1/2 cup Orange juice
  • 1/4 cup Fresh lime juice
  • 1/4 cup Soy sauce
  • 1/4 cup Olive oil
  • 1/4 cup Fresh cilantro, chopped
  • 4 cloves Garlic cloves, minced
  • 1 jalapeño Jalapeño, finely chopped
  • 1 teaspoon Ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Whisk the orange juice, lime juice, soy sauce, olive oil, cilantro, garlic, jalapeño, cumin, kosher salt, and black pepper together in a nonreactive bowl or zip-top bag.
  2. Add the steak and turn it several times so every surface is coated. Cover the bowl or seal the bag, then refrigerate for 2–8 hours, turning the steak once or twice during marinating.
  3. Remove the steak from the marinade and pat it very dry. Discard the used marinade rather than reusing it.
  4. Heat a grill or cast-iron skillet until very hot. Cook the steak for approximately 3–5 minutes per side, depending on its thickness and desired doneness.
  5. For medium-rare, remove the steak when the center reaches about 130–135°F. Transfer it to a cutting board and rest for 5–10 minutes.
  6. Slice the rested steak thinly across the grain. Serve immediately in tacos, burritos, or with rice, beans, salsa, and grilled onions.

Notes

Pat the steak dry before cooking so the marinade does not cause steaming. Do not marinate longer than about 24 hours because the citrus can soften the surface too much. Always slice skirt or flank steak across the grain for the most tender bite.