Follow Me !
Ultimate Carne Asada Steak with Citrus Marinade
This Carne Asada Steak with Citrus Marinade delivers bold, smoky flavor with bright notes of lime, orange, garlic, and cilantro. A quick sear creates a beautifully charred crust, while thin slicing keeps every bite tender and juicy—making it an excellent choice for tacos, bowls, or a satisfying family dinner.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Why Make This Recipe
- Bright, bold flavor: Fresh citrus, garlic, cilantro, cumin, and chili powder create a deeply flavorful marinade.
- Perfect for entertaining: Two pounds of skirt steak easily serves 6 people.
- Simple preparation: The marinade comes together in one dish with minimal effort.
- Versatile serving options: Enjoy the steak in tacos, rice bowls, salads, or alongside your favorite grilled sides.
Ingredients
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh cilantro, chopped
- 2 lbs skirt steak
How to Make It
Whisk the olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, salt, and pepper in your glass dish. Stir in the chopped cilantro until combined.
Place the skirt steak in a single layer in the marinade. Turn the meat a few times to ensure every inch is coated.
Seal the dish and refrigerate for 4 to 24 hours. Note: 24 hours gives the most depth to the Carne Asada Steak.
Preheat your grill or cast iron pan to high heat. It should be smoking slightly.
Remove the steak from the fridge 30 minutes before cooking. This takes the chill off so it cooks evenly.
Sear the steak for 3-5 minutes per side. Wait until a deep mahogany crust forms and the internal temperature hits 130°F (54°C) for medium rare.
Transfer the meat to a cutting board. Let it rest for 10 minutes.
Locate the grain (the lines of the muscle fibers). Slice the steak thinly across those fibers at a slight diagonal.
How to Serve It
- Serve the sliced steak in warm tortillas with extra cilantro, lime wedges, and your favorite salsa for flavorful carne asada tacos.
- Add it to a rice bowl with beans, avocado, fresh pico de gallo, and a spoonful of sour cream.
- Pair it with grilled vegetables, a crisp salad, or roasted potatoes for a complete meal.
How to Store It
Store leftover steak in an airtight container in the refrigerator. For the best quality, use refrigerated leftovers within a few days.
You can also freeze the cooked, sliced steak in a freezer-safe container or sealed freezer bag. Thaw it in the refrigerator before reheating.
To reheat without drying it out, warm the steak gently in a covered skillet over low heat or in the microwave in short intervals. Avoid high heat, which can overcook the meat and make it tough.
Helpful Tips
- Marinate the steak for 24 hours when possible for the deepest citrus and spice flavor.
- Remove the steak from the refrigerator 30 minutes before cooking so it cooks more evenly.
- Slice the steak thinly across the grain after resting. Cutting against the muscle fibers helps keep each piece tender.
Optional Variations
- Add a little extra chili powder for a warmer, spicier flavor.
- Replace some or all of the cilantro with chopped parsley if you prefer a milder herbal note.
- For extra heat, include a finely chopped fresh chili or a pinch of cayenne in the marinade.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Flank steak can be used as an alternative, though the cooking time may vary depending on its thickness.
How long should I marinate the skirt steak?
Marinate it for 4 to 24 hours. The full 24 hours gives the Carne Asada Steak the most depth of flavor.
How do I know when the steak is medium rare?
The recipe is ready when the internal temperature reaches 130°F (54°C) for medium rare.
Why should I slice the steak across the grain?
Slicing across the grain shortens the muscle fibers, making the steak easier to chew and more tender.
Can I cook the steak in a cast iron pan instead of on a grill?
Yes. Preheat the cast iron pan to high heat until it is smoking slightly, then sear the steak as directed.
Carne Asada Steak with Citrus Marinade
Deliciously marinated Carne Asada Steak, featuring bold citrus and spice flavors, perfect for tacos, bowls, or a satisfying dinner.
Ingredients
For the Marinade
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh cilantro, chopped For marinade
Main Ingredients
- 2 lbs skirt steak
Instructions
Preparation
- Whisk the olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, salt, and pepper in your glass dish. Stir in the chopped cilantro until combined.
- Place the skirt steak in a single layer in the marinade. Turn the meat a few times to ensure every inch is coated.
- Seal the dish and refrigerate for 4 to 24 hours. Note: 24 hours gives the most depth to the Carne Asada Steak.
Cooking
- Preheat your grill or cast iron pan to high heat. It should be smoking slightly.
- Remove the steak from the fridge 30 minutes before cooking. This takes the chill off so it cooks evenly.
- Sear the steak for 3-5 minutes per side. Wait until a deep mahogany crust forms and the internal temperature hits 130°F (54°C) for medium rare.
- Transfer the meat to a cutting board. Let it rest for 10 minutes.
- Locate the grain (the lines of the muscle fibers). Slice the steak thinly across those fibers at a slight diagonal.
Notes
For best flavor, marinate for 24 hours. Serve sliced steak in warm tortillas with extra cilantro, lime wedges, and salsa for tacos. Store leftovers in an airtight container and reheat gently to avoid drying out.
