Ingredients:

  • 5 lbs Skirt Steak or Flank Steak, trimmed
  • 1/2 cup Fresh Lime Juice
  • 1/4 cup Fresh Orange Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 6 large cloves Garlic, minced
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Chilli Powder
  • 1 Tbsp Worcestershire Sauce
  • 1 medium Jalapeño Pepper, sliced
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 12 small Corn Tortillas
  • 1/2 medium White Onion, finely diced
  • 1/2 bunch Fresh Cilantro, roughly chopped
  • Salsa Roja or Pico de Gallo, as needed
  • Sliced Avocado or Guacamole (Optional)
  • 1/4 cup Cotija Cheese, crumbled (Optional)

Instructions:

  1. Prepare the Marinade: In a large bowl or Ziploc bag, whisk together the lime juice, orange juice, olive oil, minced garlic, cumin, oregano, chilli powder, Worcestershire sauce, salt, and pepper. Stir in the sliced jalapeño.
  2. Marinate the Steak: Place the skirt steak into the marinade, ensuring the meat is fully submerged. Refrigerate for a minimum of 4 hours, and ideally up to 8–12 hours. Do not exceed 12 hours.
  3. Prepare the Grill and Meat: Take the steak out of the refrigerator 30 minutes before cooking. Remove it from the marinade, pat it thoroughly dry with paper towels, and discard the marinade. Preheat your grill to very high heat (around 500-550°F / 260-290°C) and lightly oil the grates.
  4. Cook the Carne Asada: Place the steak directly onto the hottest part of the grill. Cook undisturbed for 3–5 minutes per side, aiming for a beautiful, dark crust and an internal temperature of Medium-Rare (130°F / 54°C) or Medium (135-140°F / 57-60°C).
  5. Rest and Slice: Transfer the cooked steak to a cutting board and tent it loosely with foil. Let it rest for a full 10 minutes. Identify the direction of the long muscle fibres (the grain) and slice the steak very thinly perpendicular (against) the grain.
  6. Warm Tortillas and Assemble: Flash-heat the tortillas directly on the grill grates or in a dry skillet until soft and pliable. Assemble the tacos by layering the warm tortillas with sliced carne asada, diced white onion, fresh cilantro, and a dollop of your chosen salsa.