# 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. Canonical URL: https://www.topshelf.recipes/recipes/carne-asada-skirt-steak-lime-cilantro-marinade ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 12 minutes - Total Time: 92 minutes - Servings: 8 - Difficulty: Easy - Category: Grilling ## Ingredients ### Make the marinade and coat the steak - 2 lb skirt steak - 1/3 cup fresh lime juice - 1/4 cup fresh orange juice - 1/4 cup extra-virgin olive oil - 1/2 cup fresh cilantro, chopped - 4 cloves garlic (about 4 cloves), minced - 1 tsp ground cumin - 1 1/2 tsp kosher salt - 1 tsp freshly ground black pepper ### Warm tortillas and assemble - 8 pieces small corn tortillas ## Ingredient Guide ### 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. ### 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. ## Instructions ### 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. ### 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. 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. 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. 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. ## Nutrition Estimated nutrition per serving (4 oz steak): - Calories: 346 kcal - Protein: 24.5 g - Carbohydrates: 13.5 g - Fat: 22.2 g - Saturated Fat: 6.8 g - Trans Fat: 0.8 g - Fiber: 1.8 g - Sugar: 1 g - Added Sugars: 0 g - Cholesterol: 74 mg - Sodium: 522 mg - Potassium: 373 mg - Calcium: 34 mg - Iron: 2.5 mg - Vitamin D: 0.1 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Summer Grilling Recipe Ideas for Weeknights, Weekends, and Backyard Parties](https://www.topshelf.recipes/articles/summer-grilling-recipe-ideas) - [Essential Knife Skills for Grillmasters](https://www.topshelf.recipes/articles/essential-knife-skills-for-grillmasters) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)