# Carne Asada (Grilled Skirt Steak)

Carne asada is thin steak marinated in citrus, garlic and spices, then grilled hot and fast until charred at the edges. Sliced thin, it is the heart of tacos, burritos and rice bowls.

The marinade works for just a few hours, so you get big flavor without mushy meat. A hot grill or cast-iron pan does the rest in under 10 minutes.

- Total time: 25 min (prep 15 min, cook 10 min)
- Serves: 6
- Per serving (estimated): 380 kcal, 37 g protein
- Cuisine: Mexican. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 900 g skirt or flank steak
- 3 limes, juiced (about 60 ml)
- 60 ml fresh orange juice
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- 1 jalapeno, finely chopped
- 1 handful fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 12 small corn tortillas, to serve

## Method

1. Whisk the lime juice, orange juice, olive oil, soy sauce, garlic, jalapeno, cilantro, cumin, chili powder, salt and pepper in a bowl.
2. Place the steak in a zip bag or shallow dish and pour the marinade over it. Refrigerate at least 2 hours and no more than 4. The acid starts to turn the surface mushy after that.
3. Take the steak out 20 minutes before cooking and pat it dry so it sears rather than steams.
4. Heat a grill to high, 500°F (260°C), or a cast-iron skillet over high heat for 4 minutes until it smokes lightly. Oil the grates or the pan lightly.
5. Cook the steak 3 to 4 minutes per side, turning once, until deeply charred at the edges and the center reads 145°F (63°C). Skirt is thin, so it cooks fast.
6. Rest the steak on a board for 10 minutes. Meanwhile, warm the tortillas on the grill or in a dry skillet for 20 seconds per side.
7. Slice the steak thin against the grain, cutting across the long fibers, and serve in the tortillas with onion, cilantro, salsa and lime.

## Why it works

- Lime and orange juice add acid, which flavors the surface and lightly softens it, but only for a few hours before it starts to turn mushy.
- Soy sauce adds salt and glutamates, which deepen the meaty flavor and also help the surface brown.
- Patting the steak dry before cooking removes surface liquid so the char forms quickly instead of steam.
- Skirt steak is thin and loose-grained, so it cooks in minutes over high heat and picks up smoke flavor.
- Slicing across the grain after resting cuts the long fibers short for tender bites.

## The science

- **How acid marinades work.** Acids like lime juice denature proteins on the surface, which gives a slightly softer bite and lets salt and seasoning cling. They do not penetrate deeply, and left too long, the surface turns mealy. A few hours is the right window.
- **Why slice against the grain.** Skirt steak has long, ropey muscle fibers. When you slice across them, each piece has short fibers that separate easily as you chew. Slicing with the grain leaves long strands that feel tough even when cooked correctly.

## Tips

- Cut the steak into 2 or 3 manageable lengths before marinating so it fits the pan and cooks evenly.
- Use a very hot grill or pan; a moderate fire makes skirt tough and gray.
- Slice thinner than you think you need to, on a slight angle.

## Mistakes to avoid

- Marinating overnight, which makes the surface mealy; stay under 4 hours.
- Skipping the rest, which sends the juices out onto the board; rest 10 minutes.
- Cooking skirt past medium, which makes it chewy; take it off at 145°F (63°C) at the latest.

## Variations and swaps

- Add 1 tbsp of chipotle in adobo to the marinade for smoky heat.
- Serve over rice with black beans and pico de gallo as a bowl.
- Chop the cooked steak and crisp it in a skillet for carne asada fries.
- Swap skirt steak for flank steak, which is thicker and needs 1 to 2 more minutes per side.
- Swap orange juice for more lime juice and a teaspoon of sugar.
- Swap fresh jalapeno for a pinch of red pepper flakes.

## Storage

Refrigerate cooked steak within 2 hours and eat within 3 to 4 days. Reheat slices quickly in a hot skillet with a splash of water, to 165°F (74°C), or eat cold in salads.

## FAQ

**What is the best cut for carne asada?**

Skirt steak is the traditional and most flavorful choice, and flank steak is a good, leaner alternative. Both are thin, beefy cuts that cook quickly over high heat.

**How long should I marinate carne asada?**

Marinate it 2 to 4 hours. Less than 1 hour gives little flavor, and more than 4 hours lets the citrus acid make the surface mushy.

**Can I cook carne asada in a pan?**

Yes. Use a cast-iron skillet over high heat, working in batches so the pan stays hot. Expect lots of smoke, so turn on the vent fan.

**What temperature should carne asada be cooked to?**

The USDA recommends 145°F (63°C) for steak, followed by a 3-minute rest. Many cooks pull skirt at medium-rare, but 145°F (63°C) is still juicy because the steak is well marbled.

**What do you serve with carne asada?**

Warm corn tortillas, rice, refried or black beans, grilled onions, guacamole and salsa. A squeeze of lime over the sliced steak ties it together.

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Source: https://cookingscientist.com/recipes/carne-asada (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846