Carne Asada

Make the Marinade

In a medium bowl, whisk together the orange juice, lime juice, tamari, and olive oil.

Add the minced garlic, jalapeño, cumin, smoked paprika, oregano, chili powder, salt, pepper, and cilantro to the bowl.

Stir the marinade until everything is fully combined.

Marinate the Steak

Place the skirt steak in a large zip-top bag or a shallow dish.

Pour the marinade over the steak, making sure all surfaces are coated.

Seal the bag and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.

Bring Steak to Room Temperature

Remove the steak from the refrigerator 30 minutes before grilling and let it sit at room temperature.

Preheat the Grill

Preheat an outdoor grill or grill pan to high heat, aiming for 450–500°F.

Dip a folded paper towel in olive oil and use tongs to rub it across the grill grates.

Grill the Steak

Remove the steak from the marinade and let excess liquid drip off.

Place the steak on the hot grill and cook for 3–4 minutes without moving it.

Flip the steak using tongs and grill the other side for 3–4 minutes for medium-rare.

Check the internal temperature with a meat thermometer — aim for 130–135°F for medium-rare or 140–145°F for medium.

Rest the Steak

Transfer the steak to a cutting board and let it rest uncovered for 5 minutes.

Slice and Serve

Identify the direction of the muscle fibers (the grain) running across the steak.

Slice the steak thinly across the grain at a slight diagonal angle.

Arrange the slices on a serving platter and serve immediately with your choice of tortillas, salsa, or toppings.