Ingredients:

  • 2 lbs Flank Steak or Skirt Steak, trimmed of excess silver skin
  • 1/2 cup Fresh Lime Juice
  • 1/4 cup Fresh Orange Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 6 cloves Fresh Garlic, minced
  • 1/2 cup Fresh Cilantro, chopped
  • 1 1/2 teaspoons Cumin, ground
  • 1 teaspoon Dried Mexican Oregano
  • 1 teaspoon Chipotle Powder or smoked paprika
  • 1 tablespoon Brown Sugar, packed
  • 1 1/2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper, freshly ground

Instructions:

  1. Pat the steak completely dry with paper towels. If using flank steak, score the surface lightly (cross-hatch pattern) on both sides without cutting too deeply.
  2. In a medium bowl, vigorously whisk together all marinade ingredients (lime juice, orange juice, oil, garlic, cilantro, spices, sugar, salt, pepper) until well combined.
  3. Place the steak into a large, sturdy zip-top bag or shallow glass baking dish. Pour the marinade over the steak, ensuring it is fully coated. Massage gently.
  4. Seal the bag/cover the dish and refrigerate for a minimum of 2 hours, but ideally 4–8 hours. Do not marinate for more than 12 hours.
  5. Remove the steak from the fridge 30–45 minutes before cooking to allow it to come closer to room temperature. Preheat your grill to medium-high heat (about 450°F / 230°C). Clean and lightly oil the grates.
  6. Remove the steak from the marinade, letting any heavy excess drip off (do not rinse). Place the steak directly over the hottest part of the grill.
  7. Sear for 3–5 minutes per side, depending on thickness, turning only once to achieve char marks.
  8. Check doneness with a meat thermometer: aim for 125–130°F for Medium-Rare. The temperature will rise a few degrees while resting.
  9. Transfer the cooked steak to a clean cutting board. Tent loosely with foil and let it rest undisturbed for 10 minutes.
  10. Slice the steak thinly against the grain (perpendicular to the muscle fibres). Serve immediately for classic Carne Asada tacos.