Carne Asada With Flank or Skirt Steak

Name: Carne Asada With Flank or Skirt Steak
Prep time: 2 h 20 min
Cook time: 10 min
Total time: 2 h 30 min
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 2 lb flank or skirt steak; 1/2 cup orange juice; 1/4 cup lime juice (about 3 limes); 1/4 cup olive oil; 2 tbsp soy sauce or Maggi seasoning; 6 garlic cloves, minced; 1 to 2 jalapeños or serranos, minced; 1/2 cup chopped cilantro, stems and all; 1 1/2 tsp ground cumin; 1 tsp ancho or chipotle chile powder; 1 tsp dried Mexican oregano; 1 tsp brown sugar; 2 tsp kosher salt; 1 tsp black pepper; Corn tortillas, salsa, diced onion, cilantro and lime for serving

September 25, 2026

Flank and skirt are the cuts people forget to ask for on their cut sheet, and they are the best cuts for carne asada. A short citrus marinade, a very hot grill, and thin slices against the grain are the whole secret.

Prep: 2 hr 20 min | Cook: 10 min | Makes: 4 to 6 servings

The Cut

Flank steak or skirt steak. Every Rivas Ranch package is single origin: one animal, never co-mingled.

Ingredients

2 lb flank or skirt steak
1/2 cup orange juice
1/4 cup lime juice (about 3 limes)
1/4 cup olive oil
2 tbsp soy sauce or Maggi seasoning
6 garlic cloves, minced
1 to 2 jalapeños or serranos, minced
1/2 cup chopped cilantro, stems and all
1 1/2 tsp ground cumin
1 tsp ancho or chipotle chile powder
1 tsp dried Mexican oregano
1 tsp brown sugar
2 tsp kosher salt
1 tsp black pepper
Corn tortillas, salsa, diced onion, cilantro and lime for serving

Directions

Whisk together the juices, oil, soy sauce, garlic, chiles, cilantro, cumin, chile powder, oregano, brown sugar, salt and pepper. Set 1/4 cup aside in a clean jar for serving.
Put the steak in a zip bag or dish, pour the rest of the marinade over it and refrigerate 2 to 4 hours. Citrus softens the surface if it sits much longer.
Heat a grill or cast-iron pan until very hot. Remove the steak from the marinade and pat it mostly dry so it chars instead of steams. Discard the used marinade.
Grill 3 to 5 minutes per side for flank, 2 to 3 minutes per side for thinner skirt, until well charred. USDA recommends 145°F with a 3-minute rest.
Rest 5 minutes. Slice thin against the grain and toss the slices with the reserved marinade and a pinch of salt.
Serve in warm tortillas with salsa, diced onion, cilantro and lime.

Food Safety Note From April

Never reuse a marinade that touched raw meat unless you boil it first. Set some aside before adding the steak if you want a sauce. Safe internal temperatures in this recipe follow the USDA FSIS safe temperature chart.