Carne Asada with Citrus-Garlic Marinade

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

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

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Carne asada does not need a marinade thick enough to hide the beef. It needs acid, salt, garlic, chile, and enough time to season a thin, flavorful cut without turning the surface mushy. This version uses citrus and garlic around flank or skirt steak, then cooks it hot and fast so the outside chars while the center stays juicy.

Pat the steak dry before it hits the grill or skillet; wet marinade on the surface steams before it browns. Once cooked, let the meat rest and slice thinly against the grain. That cutting direction matters with long-fibered cuts like skirt and flank because it shortens the muscle fibers and makes every bite easier to chew. Pile the slices into warm tortillas or serve them with rice, beans, salsa, onion, and cilantro. Carne asada should smell like somebody nearby has immediately become more interesting.

Prep20 minutes plus 4 hours marinating

Cook12 minutes

Total4 hours 32 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

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

1Whisk the orange juice, lime juice, olive oil, garlic, soy sauce, Worcestershire, ancho chile powder, cumin, oregano, salt, pepper, and jalapeño.
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.
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.
4Grill the scallions for 2–3 minutes, turning until charred and tender. Chop them and set aside.
5Grill the steak for 3–5 minutes per side, depending on thickness, until the thickest part reaches 128–133°F for medium-rare.
6Rest the steak for 8 minutes. Slice it into shorter sections with the grain, then slice each section very thinly across the grain.
7Toss with the charred scallions and cilantro. Serve with lime wedges.

Nutrition Information

Estimated per serving: 1 of 6 servings.

470Calories

41 gProtein

8 gCarbohydrates

33 gTotal Fat

11 gSaturated Fat

2 gFiber

3 gTotal Sugars

1000 mgSodium

120 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

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.

Freezing

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.

Frequently Asked Questions

Can I make this 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 the leftovers?

Store the leftovers 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 it?

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.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include outside skirt steak → flank steak or flat iron; ancho chile powder → regular chili powder; and Mexican oregano → regular dried oregano.