Step by step

Method

4 steps

1. 1

   Whisk the juice of 2 limes (about 2 tablespoons) with 1 tablespoon orange juice, 2 grated garlic cloves, 1 tablespoon neutral oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Coat 1½ lb flank or skirt steak and marinate 20–30 minutes at room temp (or up to 4 hours cold).

2. 2

   Heat a grill or cast-iron pan until very hot — you want a hard sear. Pat the steak lightly dry so it browns instead of steaming. Sear 3–5 minutes per side depending on thickness; for medium-rare aim for about 130–135°F before resting. Look for a deep brown crust and pink center.

3. 3

   Rest the steak on a board 5–10 minutes so the juices settle. Slice thinly across the grain — if the fibers run long, cut perpendicular to them or it'll be chewy.

4. 4

   Serve in warm tortillas with diced onion, cilantro, and lime wedges, or alongside rice and beans. You want smoky carne asada with a charred crust and juicy pink slices — not gray overcooked steak or tough slabs cut with the grain.