Entree: Mexico – Baja California, Northern Mexico – Carne Asada Estilo Baja

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 45 min

Ingredients

- 2.5 lb (1.13 kg) skirt steak or flank steak
- 1 cup (240 ml) freshly squeezed orange juice
- 1/2 cup (120 ml) freshly squeezed lime juice (about 4–6 limes)
- 1/3 cup (80 ml) olive oil
- 2 tbsp (30 ml) soy sauce
- 6 cloves garlic, minced (approx. 18 g)
- 1 medium white onion, grated or finely chopped (approx. 150 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (2 g) ancho chile powder
- 12 corn tortillas (about 6 in / 15 cm each)
- 3 medium avocados (about 1 lb / 450 g total)
- 2 tbsp (30 ml) lime juice (for guacamole)
- 1/4 cup (40 g) finely diced white onion (for guacamole)
- 1/3 cup (8 g) chopped cilantro (for guacamole)
- 1 jalapeno, seeded and minced (for guacamole)
- 1 tsp (6 g) salt (for guacamole), plus additional to taste
- 3 medium ripe tomatoes, diced (approx. 1 lb / 450 g) for pico de gallo
- 1/4 cup (40 g) diced white onion (for pico)
- 1/4 cup (15 g) chopped cilantro (for pico)
- 1 jalapeno, seeded and minced (for pico)
- 1 tbsp (15 ml) lime juice (for pico)
- 1/2 tsp (3 g) salt (for pico)
- 8 green onions (cebollitas), trimmed (approx. 8 oz / 225 g)
- 2 tbsp (30 ml) vegetable oil (for grilling cebollitas)
- Lime wedges and chopped cilantro, for serving
- Optional: crumbled cotija cheese, sliced radishes, warmed salsa roja (if desired)

Instructions

Short Description:
Skirt steak marinated in citrus juices and Baja spices, grilled over an open flame and served with warm corn tortillas, guacamole, pico de gallo, and charred green onions for a complete main-course meal.

Regional Notes:
This Baja version relies on citrus-forward marinades (orange + lime) and local spices like Mexican oregano and ancho chile for gentle smokiness rather than heavy spice rubs. It is traditionally grilled over an open flame (coal or mesquite) and served simply with tortillas, guacamole, salsa/pico, and cebollitas (charred green onions).

1. Make the marinade: in a bowl whisk together orange juice, lime juice, olive oil, soy sauce, minced garlic, grated onion, chopped cilantro, 1 1/2 tsp (7.5 g) kosher salt, black pepper, cumin, Mexican oregano, and ancho chile powder until combined.
2. Marinate the steak: place the skirt steak in a large zip-top bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate at least 2 hours and up to 6 hours (avoid much longer — citrus can begin to change meat texture).
3. Prepare guacamole: in a bowl, scoop avocado flesh and mash lightly. Stir in 2 tbsp (30 ml) lime juice, 1/4 cup (40 g) diced onion, 1/3 cup (8 g) chopped cilantro, minced jalapeno, and 1 tsp (6 g) salt. Adjust seasoning to taste and cover with plastic pressed to the surface; refrigerate until serving.
4. Prepare pico de gallo: combine diced tomatoes, 1/4 cup (40 g) diced onion, 1/4 cup (15 g) cilantro, minced jalapeno, 1 tbsp (15 ml) lime juice, and 1/2 tsp (3 g) salt. Let sit 10–15 minutes to let flavors meld.
5. Preheat the grill: build a hot fire for direct high heat (or preheat a gas grill on high). Clean and oil grates just before grilling.
6. Optional: reserve ~1/4 cup (60 ml) of the marinade before adding raw steak. If you wish to use it for basting or sauce, boil the reserved marinade 3–5 minutes to make it safe.
7. Grill the steak: remove steak from marinade and pat dry with paper towels. Place on the hottest part of the grill and cook 3–6 minutes per side depending on thickness and desired doneness (skirt steak cooks quickly). Aim for 130–135°F (54–57°C) for medium-rare or 140°F (60°C) for medium. Avoid overcooking—skirt is best sliced medium-rare to medium.
8. Grill cebollitas and warm tortillas: while the steak cooks, toss green onions with 2 tbsp (30 ml) vegetable oil and a pinch of salt. Grill them 2–4 minutes, turning, until charred and tender. Warm corn tortillas directly on the grill 30–60 seconds per side and keep wrapped in a clean cloth to stay pliable.
9. Rest and slice: transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly against the grain into bite-size strips.
10. Assemble and serve: place sliced steak on a platter, sprinkle with chopped cilantro and a squeeze of lime. Serve with warm corn tortillas, guacamole, pico de gallo, charred cebollitas, lime wedges, and optional cotija or radishes. Invite diners to build tacos or serve steak with tortillas and sides plated for each person.
11. Leftovers: refrigerate unused steak and condiments within 2 hours; store separately for best texture and warm tortillas before serving again.