Carne Asada

A simple, satisfying favorite.

Why You'll Love This Recipe

• Authentic Mexican grilled-steak flavor.
• Versatile for tacos, burritos, salads, bowls.
• Marinate in the morning, dinner in 15 minutes that evening.
• Crowd-pleaser for entertaining.
• Better than any taco truck.

Ingredient Notes

• Skirt steak is the traditional cut. Flank works but slice extra-thin.
• Fresh citrus juice — bottled lime won't have the same brightness.
• Brown sugar balances the acid and helps with caramelization on the grill.

Ingredient Substitutions

• Flank steak (still slice against the grain).
• Beer (1 cup) in place of half the orange juice for depth.
• Cast-iron pan if you don't have a grill — same technique.

Equipment Needed

• Large zip bag or glass dish for marinade
• Grill or cast-iron skillet
• Sharp knife
• Cutting board
• Instant-read thermometer
• Tongs

Prep Tips

• Marinate the night before for the deepest flavor.
• Bring to room temperature before grilling — cold steak cooks unevenly.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 1 lime (for juice), 3 cloves garlic, minced, 1 tsp cumin, 1 tsp cilantro, 1 tbsp olive oil, 1 orange juice, 1 tsp salt. mince the garlic, and chop the fresh herbs before you start cooking.

2. 2

   Marinate skirt steak in lime, orange, garlic, cumin 30 min.

3. 3

   Grill hot 3 min per side.

4. 4

   Rest, slice thin across grain.

Artsi Pro Tips

• Slice against the grain — skirt steak is famously tough if cut the wrong way.
• Don't marinate past 8 hours; lime acid turns the meat mushy.
• Rest a full 8 minutes before slicing — it's mandatory for juicy meat.

Common Mistakes

• Slicing with the grain, leading to chewy steak.
• Marinating too long, which turns the meat mushy.
• Overcooking — skirt is thin and goes from perfect to shoe leather quickly.

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