Ingredients:
2 pounds skirt steak or flank steak
For the marinade:
Citrus juice (orange, lime, or a combination)
Olive oil
Garlic cloves, minced
Chili powder
Cumin
Oregano
Salt
Pepper
Optional: Chopped fresh cilantro, jalapeño pepper
Instructions:
Marinate the steak:
Combine all marinade ingredients in a bowl or large ziplock bag.
Add the steak, ensuring it's coated well.
Marinate in the refrigerator for at least 1 hour, ideally 2-4 hours, but not longer than 8 hours as the acidic citrus juice can start to break down the meat.
Prepare for cooking:
Preheat your grill to medium-high heat.
Remove the steak from the marinade and pat it dry with paper towels.
Cook the steak:
Sear the steak on the preheated grill for 3-5 minutes per side, depending on the desired doneness (medium-rare is recommended for carne asada).
Alternatively, you can cook the steak on a stovetop cast-iron skillet over high heat for 5-7 minutes per side.
Rest and serve:
Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain and serve with your favorite toppings like tortillas, salsa, guacamole, and chopped onions and cilantro.
Tips:
Skirt steak and flank steak are the traditional cuts used for carne asada due to their good flavor and affordability. They can be a bit tough, so marinating helps tenderize them.
You can adjust the spice level of the marinade to your preference.
Don't overcook the steak, as it can become dry and chewy.
Squeezing fresh lime juice over the sliced steak before serving adds a nice zesty touch.