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Per serving
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- 1
Blend the marinade
Toss the orange zest, orange juice, lime juice, olive oil, soy sauce, garlic, cilantro, oregano, brown sugar, cumin, kosher salt, and black pepper into a blender and blitz until smooth. This is where all the magic lives.
- 2
Wake up the ancho chiles
Microwave the dried ancho chiles about 30 seconds to soften, snip off the stems, and shake out the seeds. Tear them into strips, microwave 20 seconds more, then add to the blender and blend until mostly smooth. Set aside 1/2 cup of the marinade in the fridge to drizzle over everything later.
- 3
Cut and salt the steak
Cut the skirt steak into roughly 6-inch pieces, slicing with the grain. Lay the pieces out and sprinkle both sides generously with kosher salt.
- 4
Marinate
Pour the marinade over the steak in a dish or zip-top bag, coat every piece well, cover, and refrigerate at least 4 hours — 6 to 8 is the sweet spot, and up to 24 is even better.
- 5
Fire up the grill
Heat the grill to high (450-500 degrees F) for at least 20 minutes. While it heats, pat each piece of steak dry with paper towels and let it sit at room temperature for 20 to 30 minutes so it cooks evenly.
- 6
Grill it hot and fast
Oil the grates and lightly brush the steak with neutral oil. Grill about 1 minute, flip, and cook 1 to 2 minutes more until browned on both sides — aim for about 115 degrees F for medium rare. Move to a cutting board, tent with foil, and rest 10 minutes.
- 7
Char the tortillas
Lightly brush the corn tortillas with oil and grill about 30 seconds per side until warm and a little charred. Wrap them in a clean towel to keep soft and steamy.
- 8
Slice and pile it on
Slice the rested steak thin against the grain on a 45-degree bias. Pile it onto warm tortillas and go wild with pico de gallo, salsa, guac, radishes, cilantro, lime, and a drizzle of that reserved marinade.
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Citrus-Marinated Carne Asada
Created by: TacoEveryDay
Ingredients
- 1 tbsp orange zest
- 3/4 cup orange juice
- 3 tbsp lime juice
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 5 garlic cloves
- 1 cup cilantro
- 2 tbsp dried oregano
- 2 tbsp brown sugar
- 2 tsp cumin
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 oz dried ancho chiles
- 2 lb skirt steak
- 24 corn tortillas
Instructions
- Blend the marinadeToss the orange zest, orange juice, lime juice, olive oil, soy sauce, garlic, cilantro, oregano, brown sugar, cumin, kosher salt, and black pepper into a blender and blitz until smooth. This is where all the magic lives.
- Wake up the ancho chilesMicrowave the dried ancho chiles about 30 seconds to soften, snip off the stems, and shake out the seeds. Tear them into strips, microwave 20 seconds more, then add to the blender and blend until mostly smooth. Set aside 1/2 cup of the marinade in the fridge to drizzle over everything later.
- Cut and salt the steakCut the skirt steak into roughly 6-inch pieces, slicing with the grain. Lay the pieces out and sprinkle both sides generously with kosher salt.
- MarinatePour the marinade over the steak in a dish or zip-top bag, coat every piece well, cover, and refrigerate at least 4 hours — 6 to 8 is the sweet spot, and up to 24 is even better.
- Fire up the grillHeat the grill to high (450-500 degrees F) for at least 20 minutes. While it heats, pat each piece of steak dry with paper towels and let it sit at room temperature for 20 to 30 minutes so it cooks evenly.
- Grill it hot and fastOil the grates and lightly brush the steak with neutral oil. Grill about 1 minute, flip, and cook 1 to 2 minutes more until browned on both sides — aim for about 115 degrees F for medium rare. Move to a cutting board, tent with foil, and rest 10 minutes.
- Char the tortillasLightly brush the corn tortillas with oil and grill about 30 seconds per side until warm and a little charred. Wrap them in a clean towel to keep soft and steamy.
- Slice and pile it onSlice the rested steak thin against the grain on a 45-degree bias. Pile it onto warm tortillas and go wild with pico de gallo, salsa, guac, radishes, cilantro, lime, and a drizzle of that reserved marinade.