Carne Asada

Ingredients

• 1.5 lb Skirt Steak (trim any excess fat; pat dry before marinating)
• 1/4 cup Fresh Orange Juice (squeezed from about one medium orange)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Olive Oil (extra‑virgin for flavor)
• 2 tbsp Fresh Lime Juice (about one lime, freshly squeezed)
• 1/4 cup Fresh Cilantro (chopped finely)
• 3 cloves Garlic (mashed or minced)
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 tsp Salt (adjust to taste)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine orange juice, soy sauce, olive oil, lime juice, chopped cilantro, mashed garlic, cumin, chili powder, and salt. Whisk until fully blended.

   Time: PT10M

2. Marinate the Steak

   Place the skirt steak in the bowl (or zip‑top bag) and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

   Time: PT4H30M

   Temperature: 4°C

3. Preheat the Grill

   Remove the steak from the fridge 20 minutes before cooking to reach room temperature. Preheat a grill or grill pan on high heat until it’s very hot (about 500°F).

   Time: PT5M

   Temperature: 500°F

4. Grill the Steak

   Place the steak on the hot grill. Cook for about 3‑4 minutes per side for medium‑rare, or until the internal temperature reaches 130‑135°F. Avoid moving the steak too much.

   Time: PT5M

   Temperature: 500°F

5. Rest the Steak

   Transfer the steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute.

   Time: PT5M

6. Slice and Serve

   Slice the steak thinly across the grain (perpendicular to the muscle fibers) and serve immediately with fresh lime wedges or tortillas.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

5g

Fat

12g

Fiber

1g