The Best Carne Asada with Citrus-Garlic Marinade finished and ready to serve

The Best Carne Asada with Citrus-Garlic Marinade

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The Best Carne Asada marinates skirt steak in orange and lime juice with garlic and ancho chile, grills it hot, and finishes with charred scallions and cilantro.

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Every carne asada recipe claims to be the best, but the details here actually earn it: fresh orange and lime juice for real citrus brightness, grated garlic that melts into the marinade, and a double-slice technique — first with the grain, then across it — that guarantees tender bites every time.

Don't over-marinate. Citrus is doing real work here, tenderizing the surface of the skirt steak, but push past 8 hours and it starts to turn the texture mushy instead of tender. Two to four hours is the sweet spot, and it's plenty of time to build big flavor.

Prep20 minutes plus 4 hours marinating
Cook12 minutes
Total4 hours 32 minutes
Serves6 servings
DifficultyEasy

Ingredients

  • 2 pounds outside skirt steak, cut into grill-length pieces
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 3 tablespoons olive oil
  • 4 garlic cloves, finely grated
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ancho chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1½ teaspoons kosher salt
  • ¾ teaspoon black pepper
  • 1 jalapeño, seeded and minced
  • 6 scallions
  • ½ cup chopped fresh cilantro
  • 1 lime, cut into wedges, for serving

Instructions

  1. 1Whisk the orange juice, lime juice, olive oil, garlic, soy sauce, Worcestershire, ancho chile powder, cumin, oregano, salt, pepper, and jalapeño.
  2. 2Place the skirt steak in a nonreactive dish or zip-top bag. Add the marinade, turn to coat, and refrigerate for 2–4 hours. Do not marinate longer than 8 hours or the citrus can soften the surface too much.
  3. 3Remove the steak from the marinade and pat off the excess. Let it stand at room temperature for 20 minutes while the grill heats to high.
  4. 4Grill the scallions for 2–3 minutes, turning until charred and tender. Chop them and set aside.
  5. 5Grill the steak for 3–5 minutes per side, depending on thickness, until the thickest part reaches 128–133°F for medium-rare.
  6. 6Rest the steak for 8 minutes. Slice it into shorter sections with the grain, then slice each section very thinly across the grain.
  7. 7Toss with the charred scallions and cilantro. Serve with lime wedges.

Pro Tips

  • Don't marinate past 8 hours. The citrus acid is actively breaking down the meat's surface, and too long turns it mushy instead of tender.
  • Slice in two directions: first into shorter sections with the grain, then thinly across the grain. Skirt steak has a strong, long grain, and this double-cut is the real secret to tender bites.
  • Pat the steak dry before it hits the grill. Wet meat steams instead of charring, and that char is half the flavor.

Substitutions

outside skirt steak → flank steak or flat iron Both take a citrus marinade well; adjust grill time slightly for thickness.
ancho chile powder → regular chili powder Ancho is milder and fruitier; regular chili powder brings more straightforward heat.
Mexican oregano → regular dried oregano Mexican oregano is more citrusy and pungent; regular oregano is a fine substitute.

Storage Instructions

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. It's excellent cold in tacos or salads, or reheat briefly in a hot pan.

Make Ahead

Mix the marinade up to 2 days ahead and refrigerate. Marinate the steak for 2–4 hours before grilling — don't do this step too far in advance given the citrus.

Frequently Asked Questions

Can I make The Best Carne Asada with Citrus-Garlic Marinade ahead of time?

Mix the marinade up to 2 days ahead and refrigerate. Marinate the steak for 2–4 hours before grilling — don't do this step too far in advance given the citrus.

How do I store leftover The Best Carne Asada with Citrus-Garlic Marinade?

Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. It's excellent cold in tacos or salads, or reheat briefly in a hot pan.

Can I freeze The Best Carne Asada with Citrus-Garlic Marinade?

Freeze the raw steak in its marinade for up to 2 months and thaw overnight in the fridge before grilling. Cooked steak freezes acceptably but is best fresh.

What should I serve with The Best Carne Asada with Citrus-Garlic Marinade?

Warm corn tortillas, grilled onions, and a big bowl of guacamole turn this into a full taco spread. Rice and beans round it out for a plated dinner.

Can I adjust The Best Carne Asada with Citrus-Garlic Marinade for the ingredients I actually have?

It can take some substitutions, yes. Start with the outside skirt steak or the orange juice — the Substitutions section lists the swaps that actually work — and keep everything else close to the written amounts, tasting as you go.

What is the most common mistake when making The Best Carne Asada with Citrus-Garlic Marinade?

Don't marinate past 8 hours. The citrus acid is actively breaking down the meat's surface, and too long turns it mushy instead of tender.

How long does The Best Carne Asada with Citrus-Garlic Marinade take?

About 4 hours 32 minutes from start to finish, including 12 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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