Cooking Lucid
Carne Asada
Flank or skirt steak marinated in lime, garlic, and cilantro, then grilled over high heat until charred outside and juicy inside. A backyard classic across Mexico — slice thin and serve with warm tortillas.
Prep 15 min
Cook 12 min
Total 27 min
Serves 6
Ingredients
Step 1 — Marinate the steak
- 2 lbs flank or skirt steak
- ¼ cup fresh lime juice
- ¼ cup orange juice
- 4 garlic cloves (minced)
- ½ cup fresh cilantro (chopped)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ½ tsp black pepper
Step 2 — Grill and serve
- Corn or flour tortillas (warmed)
- Sliced avocado
- Pico de gallo
- Sliced radishes
- Lime wedges
- Salsa roja
Instructions
- 1
Marinate
Whisk together lime juice, orange juice, garlic, cilantro, olive oil, cumin, chili powder, salt, and pepper. Add steak and turn to coat. Marinate at least 30 minutes, or up to 4 hours in the refrigerator.
- 2
Grill the steak
Preheat grill or cast-iron skillet to high heat. Remove steak from marinade and pat dry. Grill 3–5 minutes per side for medium-rare, or until desired doneness. Rest 5–10 minutes.
- 3
Slice and serve
Slice steak thinly against the grain. Serve with warm tortillas, avocado, pico de gallo, radishes, and lime wedges.
Nutrition per serving: 340 cal · 36g protein · 6g carbs · 20g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
