Ingredients:

  • 5 lbs Flank or Skirt Steak, trimmed of excess fat
  • 1/2 cup Fresh Lime Juice (approx. 120 ml)
  • 1/4 cup Fresh Orange Juice (approx. 60 ml)
  • 1/4 cup Extra Virgin Olive Oil (approx. 60 ml)
  • 4 cloves Garlic, minced fine
  • 1/2 cup Fresh Coriander (Cilantro), packed and chopped fine
  • 1 Tbsp Cumin Powder
  • 1 tsp Dried Oregano (Mexican oregano preferred)
  • 1 tsp Chilli Powder (e.g., Ancho, optional)
  • 5 tsp Fine Sea Salt, to taste
  • 1 tsp Black Pepper, freshly ground
  • 12-14 Corn Tortillas (street-taco size)
  • 1/2 medium White Onion, diced finely
  • 1 bunch Fresh Coriander (Cilantro), roughly chopped, for garnish
  • 4-6 Lime Wedges, for serving
  • 1/4 cup Cotija Cheese, crumbled (optional)

Instructions:

  1. In a large bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, chopped coriander, cumin, oregano, chilli powder, salt, and pepper until well incorporated.
  2. Place the steak into a heavy-duty zip-top bag or shallow non-reactive dish. Pour the marinade over the meat, ensuring it is fully coated. Seal the bag and refrigerate for a minimum of 2 hours, but no more than 8 hours.
  3. Remove the steak from the refrigerator 30 minutes before cooking to allow it to warm slightly. Pat the steak thoroughly dry with paper towels. Preheat the grill or cast iron skillet to screaming hot (High heat, approximately 450°F / 230°C). While the grill heats, finely dice the white onion and roughly chop the fresh coriander for toppings.
  4. Place the steak on the hot grill. Cook for 3-5 minutes per side for medium-rare (internal temperature of 130–135°F / 54–57°C) or 5-7 minutes per side for medium. Do not crowd the cooking surface.
  5. Transfer the cooked steak to a cutting board. Tent loosely with foil and let it rest undisturbed for 10 minutes. This step is crucial for retaining juices.
  6. Using a very sharp knife, slice the steak thinly against the grain (perpendicular to the muscle fibres). Warm the corn tortillas and fill each with a generous portion of sliced carne asada. Top with diced white onion, fresh chopped coriander, a sprinkle of Cotija cheese (if using), and a fresh squeeze of lime juice. Serve immediately.