Carne Asada Grilled Skirt Steak with Lime and Cilantro Marinade

How to Make Carne Asada Grilled Skirt Steak with Lime and Cilantro Marinade

1. 1

   Step 1: Make the marinade and coat the steak

   In a medium bowl or large resealable bag, whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, ground cumin, kosher salt and black pepper until combined. Add the skirt steak, press out excess air if using a bag, and massage the marinade into the meat so it’s evenly coated. Refrigerate at least 60 minutes and up to overnight for best flavor; if short on time, marinate 30 minutes.

   For this step

   • 2 lbskirt steak
   • 1/3 cupfresh lime juice
   • 1/4 cupfresh orange juice
   • 1/4 cupextra-virgin olive oil
   • 1/2 cupfresh cilantro, chopped
   • 4 clovesgarlic (about 4 cloves), minced
   • 1 tspground cumin
   • 1 1/2 tspkosher salt
   • 1 tspfreshly ground black pepper
   
2. 2

   Step 2: Bring to room temperature and preheat the grill

   Remove the steak from the fridge about 15 minutes before grilling to take the chill off and let flavors relax. Preheat a gas or charcoal grill to high heat (aim for roughly 500°F/260°C) and oil the grates with a high‑smoke point oil to prevent sticking.
3. 3

   Step 3: Grill the skirt steak over high heat

   Place the skirt steak directly over the hottest part of the grill and cook, undisturbed, about 3–5 minutes per side depending on thickness and desired doneness. For medium-rare, target an internal temperature of 125–130°F (52–54°C); the skirt benefits from a quick sear and slightly pink center.
   
4. 4

   Step 4: Rest and slice against the grain

   Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes to allow juices to redistribute. Locate the grain of the meat and slice thinly against the grain into bite‑sized strips for maximum tenderness.
5. 5

   Step 5: Warm tortillas and assemble

   Warm corn tortillas directly on the grill 20–40 seconds per side until pliable and lightly charred, or heat in a dry skillet. Pile sliced steak onto tortillas, garnish as desired (extra cilantro, diced onion, lime wedges, salsa), and serve immediately—about 2 tacos per person as a serving.

   For this step

   • 8 piecessmall corn tortillas
   

1. In a medium bowl or large resealable bag, whisk together lime juice, orange juice, olive oil, chopped cilantro, minced garlic, ground cumin, kosher salt and black pepper until combined. Add the skirt steak, press out excess air if using a bag, and massage the marinade into the meat so it’s evenly coated. Refrigerate at least 60 minutes and up to overnight for best flavor; if short on time, marinate 30 minutes.
2. Remove the steak from the fridge about 15 minutes before grilling to take the chill off and let flavors relax. Preheat a gas or charcoal grill to high heat (aim for roughly 500°F/260°C) and oil the grates with a high‑smoke point oil to prevent sticking.
3. Place the skirt steak directly over the hottest part of the grill and cook, undisturbed, about 3–5 minutes per side depending on thickness and desired doneness. For medium-rare, target an internal temperature of 125–130°F (52–54°C); the skirt benefits from a quick sear and slightly pink center.
4. Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes to allow juices to redistribute. Locate the grain of the meat and slice thinly against the grain into bite‑sized strips for maximum tenderness.
5. Warm corn tortillas directly on the grill 20–40 seconds per side until pliable and lightly charred, or heat in a dry skillet. Pile sliced steak onto tortillas, garnish as desired (extra cilantro, diced onion, lime wedges, salsa), and serve immediately—about 2 tacos per person as a serving.