Citrus-Garlic Carne Asada with Charred Scallions

By Sprig Originals ✓ · cooked up in Sprig

Skirt steak soaked in a bright orange-lime-garlic marinade, then seared hard on a grill or cast iron until the edges are lacquered and crusty. Rest it, slice it thin across the grain, and you have taco-ready beef with more flavor than most taquerias manage — plus blistered scallions and a squeeze of lime to finish.

Ingredients

• 2 lb skirt steak or flap meat, trimmed
• 3/4 cup fresh orange juice (about 2 oranges)
• 1/3 cup fresh lime juice (about 3 limes)
• 6 cloves garlic, finely grated or minced
• 1/4 cup neutral oil, such as avocado or canola
• 1/2 cup cilantro, roughly chopped, stems included
• 1 tbsp kosher salt
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1 tsp freshly ground black pepper
• 1 tsp ancho or chili powder
• 1 tbsp soy sauce or Worcestershire sauce

• 2 bunches scallions, roots trimmed
• 1 tbsp neutral oil
• Kosher salt, for finishing
• 2 limes, cut into wedges
• 16 corn tortillas, warmed
• 1 cup white onion, finely diced
• 1/2 cup cilantro, chopped
• Salsa or guacamole, for serving

Instructions

1. Pat the skirt steak dry and cut it crosswise into 3 or 4 manageable pieces, each 6 to 8 inches long — shorter pieces fit a pan or grill grate and are easier to slice later. Note which way the grain runs (the long muscle fibers) on each piece; skirt steak's grain runs across the short width.
2. Whisk together the orange juice, lime juice, garlic, 1/4 cup oil, chopped cilantro, 1 tablespoon kosher salt, cumin, oregano, black pepper, chili powder, and soy sauce in a bowl or large zip-top bag.
3. Add the beef, press out the air, and refrigerate 2 to 6 hours. Do not go past 8 hours — the citrus will start to turn the surface of the meat chalky and gray. Flip the bag once halfway through.
4. Thirty minutes before cooking, pull the beef out, lift it from the marinade, and lay it on a rack or paper towels. Blot both sides very dry. Wet meat steams instead of searing, and this is the single biggest difference between good and great carne asada. Discard the marinade.
5. Heat your cooking surface until it is genuinely screaming hot: a charcoal or gas grill on high with the grates cleaned and lightly oiled, or a 12-inch cast iron skillet over high heat for 6 to 8 minutes until a bead of water vaporizes instantly. If using cast iron, turn on your vent hood or open a window.
6. Toss the scallions with 1 tablespoon oil and a pinch of salt. Grill or pan-char them for 3 to 4 minutes total, turning once, until blackened in spots and floppy. Move to a platter.
7. Working in batches so the surface never crowds, lay the steak down and do not touch it for 2 to 3 minutes, until a deep brown crust forms and the meat releases easily. Flip and cook 1 1/2 to 3 minutes more for medium-rare, 125 to 130°F at the thickest point. Skirt steak is thin and cooks fast — a total of 4 to 6 minutes is normal.
8. Move the steak to a cutting board, tent loosely with foil, and rest 8 to 10 minutes. Resist slicing early; the juices need time to redistribute or they'll flood the board.
9. Slice each piece thinly against the grain, holding your knife at a slight angle for wider slices. If a piece looks stringy when you cut it, you're going with the grain — rotate 90 degrees. For tacos, stack the slices and chop them crosswise into rough 1/2-inch pieces.
10. Pile the beef on the platter with the charred scallions, shower with flaky or kosher salt and a hard squeeze of lime, and serve with warm corn tortillas, diced onion, cilantro, salsa, and remaining lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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