Learn how to make carne asada, a traditional Mexican recipe that’s perfect for loading into fajitas and tacos. Skirt steak or flank steak is soaked in a citrus marinade, then grilled and sliced into tender and juicy steak strips.
In a shallow and wide dish, combine all the ingredients, besides the steak, and whisk it all together.
Place the steaks in the mixture and let it marinate for at least 10 minutes or up to 3 hours. If marinating for the longer duration, flip the steaks regularly.
Preheat a grill to high heat.
Remove the steaks from the marinade and grill for 4 minutes per side.
Remove the steaks from the grill and let them rest for 10 minutes. Slice the meat thinly against the grain.
Notes
TO STORE. Keep the leftover carne asada in an airtight container in the fridge for up to 4 days. TO FREEZE. The cooked steak freezes well in an airtight container for up to 2 months. Let it thaw overnight in the fridge before reheating.TO REHEAT. The best way to reheat leftover skirt or flank steak is in a 250°F oven until the steak’s internal temperature reaches 110°F. Alternatively, reheat the leftovers in a skillet over medium heat with a splash of water to keep the meat from drying out.