Carne Asada (Grilled Marinated Skirt Steak Taco Filling)

Name: Carne Asada (Grilled Marinated Skirt Steak Taco Filling)
Cuisine: Mexico
Ingredients: 2 lbs Skirt steak (arrachera); Juice of 3 limes Lime juice; Juice of 1 orange (optional) Orange juice; 4 cloves minced Garlic; ½ cup chopped Cilantro; 2 tsp Salt; 1 tsp Black pepper; 1 tsp Cumin; 1 tsp Chili powder or chile de árbol powder; 2 Tbsp Vegetable oil

A recipe from Mexico.

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Carne Asada (Grilled Marinated Skirt Steak Taco Filling)

Nutrition (per serving)

280Calories

30 gProtein

2 gSugar

800 mgSalt

Ingredients

2 lbs Skirt steak (arrachera)
Juice of 3 limes Lime juice
Juice of 1 orange (optional) Orange juice
4 cloves minced Garlic
½ cup chopped Cilantro
2 tsp Salt
1 tsp Black pepper
1 tsp Cumin
1 tsp Chili powder or chile de árbol powder
2 Tbsp Vegetable oil

Method

In a bowl, whisk lime juice, orange juice, garlic, cilantro, salt, pepper, cumin, chili powder, and oil.
Place skirt steak in a zip-top bag or shallow dish, pour marinade over, massage in. Refrigerate 2-4 hours (max 8 hours; longer can make it mushy).
Heat a grill or cast-iron skillet to very high (smoking hot). Remove steak from marinade, pat dry.
Grill 2-4 minutes per side for medium-rare (internal 130-135°F). Do not overcook — skirt steak is best rare to medium-rare.
Rest steak 5 minutes tented with foil. Slice thinly against the grain (very important for tenderness).
Serve immediately on warm corn tortillas with chopped onion, cilantro, lime wedges, salsa, and optional grilled green onions or nopales.