Carne Asada Plate
Smoky, citrus-marinated grilled beef sliced thin and served with fresh salsa and warm tortillas. This Mexican-inspired classic delivers bold, bright flavors in every bite, perfect for a weekend cookout or a quick weeknight dinner.
For 4 servings
- prep · ~5 min
Make the marinade.
1.In a medium bowl, whisk together orange juice, lime juice, oil, and soy sauce.2.Add minced garlic, cumin powder, black pepper, and salt. Whisk until combined. - prep · ~20 min
Marinate the steak.
1.Place skirt steak portions in a shallow dish or resealable bag.2.Pour the marinade over the steak, turning to coat all sides evenly.3.Cover and refrigerate for at least 20 minutes, up to 2 hours.TIPDon't marinate longer than 2 hours — the citrus will start to break down the meat fibers too much. - prep · ~5 min
Prepare the salsa fresca.
1.In a clean bowl, combine diced tomato, diced onion, and minced jalapeno.2.Add chopped cilantro and season with a small pinch of salt.3.Stir gently and set aside for flavors to meld. - grill · ~10 min
Preheat the grill to high heat.
Clean and oil the grill grates. Aim for a temperature around 450-500°F for a proper sear.
TIPThe grill must be ripping hot — you want a char on the outside while keeping the inside medium. - grill · ~8 min
Grill the steak.
1.Remove steak from marinade and let excess drip off.2.Place steak on the hot grill and cook 3-4 minutes per side for medium doneness (internal temp 135-145°F).3.During the last minute, warm the corn tortillas on the cooler edge of the grill.TIPResist the urge to move the steak — let it develop a dark, smoky crust before flipping. - rest · ~5 min
Rest the steak.
Transfer grilled steak to a cutting board and let it rest for 5 minutes. This keeps the juices locked in.
- prep · ~2 min
Slice the steak against the grain.
Using a sharp knife, slice the skirt steak thinly against the grain into strips.
TIPSlicing against the grain is non-negotiable for skirt steak — it makes the difference between tender and chewy. - assemble · ~2 min
Assemble the plates.
1.Divide sliced steak evenly among four plates.2.Spoon a generous portion of salsa fresca alongside the steak.3.Add two warm corn tortillas to each plate and a lime wedge. - serve
Serve immediately with lime wedges for squeezing over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the steak dry before marinating for better surface contact and flavor absorption.
- 2Let the steak come to room temperature for 15 minutes before grilling for more even cooking.
- 3Use tongs, not a fork, to flip the steak — piercing it releases precious juices.
- 4Rest the steak for 5 minutes under a loose foil tent, not wrapped tight, to avoid steaming the crust.
- 5Slice the steak very thinly, at a slight angle, to maximize tenderness and surface area.
- 6Make the salsa fresca up to 30 minutes ahead so the flavors meld, but don't refrigerate it — serve at room temperature.
Adapt it for your goals.
Spicy
Add 1-2 minced chipotle peppers in adobo to the marinade for a smoky heat that complements the citrus, or swap the jalapeño in the salsa for serrano peppers for extra kick.
beef freeBeef-free
Replace skirt steak with portobello mushroom caps (marinated and grilled) for a vegetarian version that still delivers a meaty, smoky bite.
low carbLow-carb
Skip the corn tortillas and serve the steak and salsa over a bed of crisp lettuce or in large butter lettuce cups for a lighter, keto-friendly meal.
extra citrusExtra-citrus
Add 1 tablespoon of fresh grapefruit juice to the marinade and finish the plate with a sprinkle of orange zest for a brighter, more complex citrus profile.
Why this is on our healthy list.
Rich in Iron
Skirt steak is a concentrated source of heme iron, which supports healthy blood and energy levels.
Vitamin C Boost
Fresh orange juice, lime juice, and tomatoes in the salsa provide a generous dose of vitamin C to support immune function.
Low in Added Sugars
This recipe relies on natural citrus juices and fresh produce for flavor, with no added sweeteners.
Grass-Fed Option
Choosing grass-fed skirt steak increases omega-3 content and provides more conjugated linoleic acid (CLA), a beneficial fat.
Frequently asked questions
The citrus acid in the marinade will over-tenderize the meat, turning it mushy and breaking down its texture if left longer than 2 hours.
