Carne Asada (Grilled Skirt Steak)

Mexican-style carne asada: skirt steak marinated in lime, orange, garlic and chili, grilled over a very hot fire and sliced thin for tacos.

Skirt steak is the classic cut for carne asada; flank works too. The marinade is short because skirt is thin and the acid softens the surface quickly.

Ingredients

• 1 kg skirt steak, membrane removed
• Juice of 2 limes
• Juice of 1 orange
• 4 garlic cloves, crushed
• 1 jalapeño, chopped
• 1 small bunch coriander (cilantro), chopped
• 3 tbsp oil
• 1 tsp ground cumin
• 2 tsp salt
• Corn tortillas, onion, coriander and salsa to serve

Method

1. Mix all the marinade ingredients. Cut the skirt into pieces that fit your grill.

2. Marinate in the fridge for 30 minutes to 4 hours, not longer.

   Start 30 min timer

3. Light the grill as hot as it goes. Wipe most of the marinade off the meat.

4. Grill 2–3 minutes a side, until charred outside.

   Start 6 min timer

5. Rest.

   Start 5 min timer

6. Slice very thinly across the grain and chop. Serve in warm tortillas with onion, coriander and salsa.

Tips

• Skirt grain runs across the width of the strip: cut the strip into short lengths first, then slice each one across the grain.

Times are a guide: cook to temperature and feel. The USDA safe minimum for whole cuts of beef is 63 °C (145 °F) with a 3-minute rest, and 71 °C (160 °F) for minced beef. Sources