Ingredients:

  • ½ cup (120 ml) Fresh Orange Juice
  • ¼ cup (60 ml) Fresh Lime Juice
  • 6 large Garlic Cloves, peeled and smashed
  • 2 Tbsp (30 ml) Soy Sauce or Tamari
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Chilli Powder (Ancho or Guajillo)
  • 1 tsp Dried Mexican Oregano
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Salt (Kosher or Sea)
  • ¼ cup (60 ml) Olive Oil or Avocado Oil
  • 2 lbs (1 kg) Skirt Steak (outside cut preferred), trimmed
  • 2 Tbsp Canola or High-Heat Oil (for searing)
  • 20 small (4-inch / 10 cm) Corn Tortillas
  • 1 medium White Onion, finely diced
  • 1 large bunch Cilantro (Coriander), rough chopped
  • 4 whole Limes, cut into wedges
  • 1 cup (240 ml) Salsa (Rojo or Verde)
  • Coarse Sea Salt (to taste)

Instructions:

  1. Prepare the Marinade: Combine all marinade ingredients (Orange Juice, Lime Juice, Garlic, Soy Sauce, Cumin, Chilli Powder, Oregano, Pepper, Salt, and ¼ cup Oil) in a blender or food processor. Blend until completely smooth.
  2. Prep and Marinate the Steak: Place the skirt steak in a large zip-top bag or shallow container. Pour the marinade over the steak, ensuring it is fully coated. Refrigerate for a minimum of 2 hours, or up to 8 hours. Discard the marinade after use.
  3. Prep Toppings: While the meat marinates, finely dice the white onion and roughly chop the cilantro. Slice the limes into wedges. Set aside.
  4. Bring to Temperature and Dry: Thirty minutes before cooking, remove the steak from the refrigerator. Remove it from the marinade and pat it thoroughly dry with paper towels (this is key for a proper sear).
  5. Heat the Surface: Place the cast iron skillet or grill grate over high heat until smoking hot. Add the 2 tablespoons of high-heat oil.
  6. Sear the Steak: Lay the steak flat onto the hot surface. Season with a generous pinch of coarse salt. Cook undisturbed for 3–5 minutes per side for medium-rare (internal temp 130°F / 54°C). The steak should develop a deep, dark char.
  7. Rest: Remove the steak immediately from the heat and place it on a clean cutting board. Tent loosely with foil and allow it to rest for 8–10 minutes.
  8. Warm the Tortillas: While the meat rests, lightly warm the corn tortillas. Place them directly on a dry, hot griddle or skillet for 30–60 seconds per side until soft and pliable. Keep them stacked and covered to maintain heat.
  9. Slice and Assemble: Slice the rested steak against the grain into thin strips, then roughly chop those strips into smaller, bite-sized pieces. Layer two warm corn tortillas per taco (for structural integrity). Top with a spoonful of the chopped carne asada, diced white onion, chopped cilantro, a spoonful of salsa, and a squeeze of fresh lime juice. Serve immediately.