Carne Asada Grilled Skirt Steak with Lime and Cilantro Marinade
Charred, citrusy skirt steak marinated in lime, orange, garlic and cilantro for a bright Tex‑Mex flavor. Quick to prep and fast on the grill, this carne asada is perfect for weeknight tacos or a casual backyard meal.
Ingredient Spotlight
skirt steak
A long, thin cut from the diaphragm muscle, skirt steak is prized in Latin American and Southwestern cooking for its pronounced beefy flavor and open grain. It has a loose texture and absorbs marinades well, but can be tough if overcooked — best seared quickly over high heat and sliced thinly against the grain. You can find it at butcher counters or well-stocked grocery stores; good substitutes are flank steak, hanger steak, or bavette (flat iron) if skirt isn’t available.
Ingredient Spotlight
small corn tortillas
Traditional Mexican flatbreads made from masa (nixtamalized corn dough), small corn tortillas have a distinct corn flavor and slightly chewy texture that differs from flour tortillas. They’re typically sold fresh or refrigerated in the grocery’s Mexican/latino aisle, or frozen and can also be made from masa harina; if you can’t find them, small flour tortillas will work although the flavor and texture will change.
Jake's note
"This carne asada delivers big, grill-charred flavor with a bright citrus-cilantro marinade and comes together quickly—ideal for weeknight tacos or a casual get-together. Expect tender slices when you rest and cut against the grain."
Carne Asada Grilled Skirt Steak with Lime and Cilantro Marinade
Skirt steak is all about contrast: a rush of citrus and herb from the marinade, a ferocious char from a hot grill, and those toothy, beefy ribbons that hold a caramelized edge with a tender chew. This version leans bright and simple—lime and orange juice give immediate acidity and a touch of sweetness, cilantro and garlic lift the savory notes, and a whisper of cumin ties everything back to classic Tex‑Mex flavors. Because skirt steak is thin and flat, it takes on flavor quickly and rewards a short, intense marinade rather than a long braise.
What makes this preparation work on weeknights is the balance between speed and payoff. A 30–60 minute soak is enough for flavor penetration; a hot grill and a quick sear create the right crust without drying the interior; and a patient 8–10 minute rest followed by thin slicing against the grain changes a rustic cut into melt-in-the-mouth taco meat. It’s casual food done with a few deliberate moves—perfect for tacos, a steak salad, or a platter for guests who want bold, grill-forward taste without fuss.
Plan your timing
Ingredients
Instructions
Make the marinade and coat the steak
For this step
- 2 lbskirt steak
- 0.38 cupfresh lime juice
- 0.25 cupfresh orange juice
- 0.25 cupextra-virgin olive oil
- 0.5 cupfresh cilantro, chopped
- 4 clovesgarlic (about 4 cloves), minced
- 1 tspground cumin
- 1.5 tspkosher salt
- 1 tspfreshly ground black pepper
Bring to room temperature and preheat the grill
Grill the skirt steak over high heat
Rest and slice against the grain
Warm tortillas and assemble
For this step
- 8 piecessmall corn tortillas
Tips from the kitchen
Trim and score lightly
Remove excess fat and silver skin, and make shallow diagonal scores on the surface to prevent the steak from curling as it hits the high heat.
Mind the citrus time
Because lime and orange start to 'cook' meat proteins, keep marinating to a maximum of overnight (8–12 hours) and no longer to avoid mushy texture.
Sear over highest heat
Get the grill as hot as possible and sear the steak without moving it to build a proper crust—3–5 minutes per side is usually enough for medium‑rare on skirt.
Use an instant thermometer
Check for 125–130°F (52–54°C) for medium‑rare; remember carryover will raise the temperature a few degrees while resting.
Slice against the grain
After a 8–10 minute rest, locate the muscle fibers and cut thin across them to transform a naturally chewy cut into tender bites.
Variations & substitutions
Citrus‑soy umami
Swap half the olive oil for low‑sodium soy sauce and add a teaspoon of toasted sesame oil for a savory, slightly sweet Asian‑Mex hybrid marinade.
Spicy adobo twist
Add 1–2 tablespoons of adobo sauce from canned chipotles and a teaspoon of smoked paprika to the marinade for a deeper, smoky heat.
Flank or hanger swap
If skirt steak is unavailable, use flank or hanger steak—cook a minute or two longer per side and still slice thinly against the grain for best results.
Vegetarian portobello tacos
Marinate large portobello caps in the same mixture and grill until tender, then slice and serve in tortillas for a meaty, vegetarian alternative.
Storage & make-ahead
Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days; keep tortillas and garnishes separate to prevent sogginess. To reheat, warm slices briefly in a hot skillet with a splash of beef broth or oil for 1–2 minutes until just warmed—avoid prolonged reheating which will toughen the meat. Cooked steak also freezes well for up to 2 months if vacuum sealed or tightly wrapped; thaw overnight in the fridge before reheating gently.
What to serve with it
Serve with warm corn tortillas, finely diced white onion, chopped cilantro, pickled red onions, and lime wedges for assembly-at-the-table tacos. Complement the meal with grilled street corn (elote or esquites), a simple avocado salad, and cold Mexican lager or a classic lime margarita to echo the citrus in the marinade.
Frequently asked questions
How long should I marinate the steak?
For noticeable flavor, marinate at least 30–60 minutes; for best flavor penetration marinate 4–12 hours. Avoid going beyond about 12–16 hours because the citrus can begin to break down the meat's texture.
Can I use a broiler or cast‑iron instead of a grill?
Yes—broil on the top rack for a quick char or use a very hot cast‑iron pan to sear the steak; both will produce good crusts though you’ll miss the smoky grill flavor.
Why is slicing against the grain important?
Slicing against the grain shortens the muscle fibers, making each bite more tender and easier to chew—especially important for naturally chewy cuts like skirt.
What internal temperature should I aim for?
Target 125–130°F for medium‑rare; remove from heat a few degrees below your target as the steak will rise during the 8–10 minute rest period.
Can I marinate the steak in advance and freeze it?
Yes—marinated raw steak freezes well; freeze in a sealed bag or container for up to 3 months and thaw in the refrigerator before grilling, though plan to use within a few days of thawing.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
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Ingredients
- skirt steak2 lb
- fresh lime juice0.38 cup
- fresh orange juice0.25 cup
- extra-virgin olive oil0.25 cup
- fresh cilantro, chopped0.5 cup
- garlic (about 4 cloves), minced4 cloves
- ground cumin1 tsp
- kosher salt1.5 tsp
- freshly ground black pepper1 tsp
- small corn tortillas8 pieces
Nutrition Facts
Per serving: 8 oz steak
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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