Entree: Mexico – Sinaloa & Pacific Coast – Carne Asada Sinaloense (Grilled marinated skirt or flank steak from Sinaloa flavored with citrus, garlic, and chiles, served sliced for tacos or plates)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) flank or skirt steak
- 3/4 cup (180 ml) freshly squeezed orange juice (use bitter orange if available)
- 1/4 cup (60 ml) freshly squeezed lime juice
- 4 tbsp (60 ml) olive oil
- 4 garlic cloves, minced
- 2 guajillo chiles, stemmed and seeded, rehydrated in hot water and pureed (about 6 g dry)
- 2 tbsp (30 ml) white vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano (preferably Mexican oregano)
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 medium white onion, thinly sliced
- 1/4 cup (15 g) fresh cilantro, chopped
- 8–12 small corn tortillas
- Lime wedges for serving

Instructions

1. Prepare the marinade: combine orange juice, lime juice, olive oil, minced garlic, pureed guajillo, white vinegar, cumin, oregano, salt, and pepper in a bowl and whisk until uniform.
2. Place the steak in a shallow dish or resealable bag and pour the marinade over it, ensuring the meat is well coated. Marinate in the refrigerator at least 2 hours and preferably overnight for best flavor.
3. Remove the steak from the refrigerator 30 minutes before cooking to come toward room temperature. Preheat a grill or grill pan to very high heat.
4. Grill the steak 3–6 minutes per side depending on thickness and desired doneness; flank or skirt steak is best medium-rare to medium. Use a thermometer if needed (about 125–130°F/52–54°C for medium-rare).
5. Transfer the steak to a cutting board, tent loosely with foil, and rest 5–10 minutes. Meanwhile warm the corn tortillas on the grill until lightly charred.
6. Slice the steak thinly against the grain, season lightly with additional salt if desired, and serve with warmed tortillas, sliced onion, chopped cilantro, and lime wedges.