Ingredients:

  • 1.5 lbs (680g) Flank steak, skirt steak, or flap meat (bavette), trimmed
  • 1/2 cup (120ml) Fresh orange juice
  • 1/4 cup (60ml) Fresh lime juice
  • 1/4 cup (60ml) Soy sauce (low sodium)
  • 1/4 cup (60ml) Olive oil
  • 2 tablespoons Tapatio hot sauce
  • 2 cloves Garlic, minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Dried oregano (Mexican oregano preferred, if you can find it)
  • 1/2 teaspoon Black pepper, freshly ground
  • 1/4 teaspoon Smoked paprika
  • 1/4 teaspoon Salt (or to taste, adjust after marinating)
  • 1/4 cup Chopped fresh cilantro (for garnish)

Instructions:

  1. Whisk together orange juice, lime juice, soy sauce, olive oil, Tapatio, garlic, cumin, oregano, pepper, paprika, and salt in a bowl.
  2. Place the steak in a resealable bag or dish. Pour the marinade over the meat, ensuring it's evenly coated.
  3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours, or up to overnight for tapatio carne asada marinade.
  4. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking.
  5. Preheat grill, skillet, or broiler to medium-high heat. Grill steak for 3-5 minutes per side for medium-rare, or longer for desired doneness.
  6. Remove steak from heat and let it rest for 5-10 minutes before slicing against the grain.
  7. Garnish with fresh cilantro and serve immediately.