Entree: United States – Texas – Carne Asada (Grilled skirt or flank steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 50 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) skirt or flank steak, trimmed  
- 4 tbsp (60 ml) lime juice (about 2 limes)  
- 2 tbsp (30 ml) orange juice (about 1/2 an orange)  
- 3 tbsp (45 ml) vegetable oil  
- 3 cloves garlic, minced  
- 1/4 cup (60 ml) chopped fresh cilantro  
- 1 tsp (5 ml) ground cumin  
- 1 tsp (5 ml) dried oregano  
- 1 tsp (5 ml) kosher salt  
- 1/2 tsp (2.5 ml) freshly ground black pepper  
- 1/2 tsp (2.5 ml) crushed red pepper flakes (optional)  
- 8 corn or flour tortillas, warmed (do not omit)  
- Lime wedges and additional chopped cilantro for serving

Instructions

1. In a bowl, whisk together lime juice, orange juice, vegetable oil, garlic, cilantro, cumin, oregano, salt, pepper, and red pepper flakes if using. Place the steak in a shallow dish or resealable bag and pour the marinade over it, massaging to coat. Marinate 30 minutes at room temperature or up to 4 hours refrigerated.  
2. Preheat a grill or grill pan to high heat. Remove steak from marinade and pat dry; discard excess marinade. Grill steak 3–6 minutes per side depending on thickness and desired doneness (medium‑rare to medium recommended).  
3. Transfer to a cutting board and rest 5–10 minutes. Slice thinly across the grain. Serve with warmed tortillas, lime wedges, and chopped cilantro for tacos, or alongside charred vegetables and rice.