Marinate skirt or flank steak 4 hours in lime, orange, garlic, coriander and chilli. Sear over a fierce bed 2 to 3 minutes a side to 55°C (130°F), rest, then chop across the grain for tacos.
Method
Make the marinade
Blend the citrus, garlic, coriander, chilli, cumin, oil and salt. It should be sharp and punchy. Coat the steak and marinate for four hours, no longer, since the acid firms the surface over time.
Build a fierce fire
Carne asada is about char on thin steak, so you want the hottest even bed you can build.
Wipe and sear
Scrape off excess marinade so it does not flare and steam. Sear two to three minutes a side to a deep crust and a 55°C (130°F) centre.
Rest, then chop
Rest 5 minutes. Chop the steak into small pieces across the grain, which is what makes it tender in a taco.
Build the tacos
Warm the tortillas on the grill, then pile with the chopped beef, raw onion, coriander, a squeeze of lime and salsa.
Notes worth knowing
- Skirt and flank are traditional and best. Both must be sliced against the grain.
- Char a few spring onions and jalapenos alongside to serve with it.
- Double the marinade and keep half back, unused, to spoon over at the end.
Common questions
What cut is carne asada?
Traditionally skirt (arrachera) or flank steak, thin cuts with a lot of flavour that suit a fast, fierce cook and slicing against the grain.
How long should I marinate?
Around four hours. The citrus is acidic, so a very long marinade starts to firm and cure the surface. Overnight is too much.
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