Carne Asada
Thin skirt steak grilled over charcoal with nothing more than salt, pepper, and lime — the purist Sonoran style, letting good beef speak for itself rather than leaning on a heavy soy-citrus marinade.
Meat
Ingredients
- 2 lbs arrachera (skirt steak)
- 2 limes, juiced
- Salt and black pepper, to taste
- Warm corn tortillas, to serve
- Chopped onion, cilantro, and salsa, to serve
Steps
- Season the steak generously with salt and pepper, then rub with the lime juice.
- Let sit at room temperature for 20-30 minutes.
- Grill over hot charcoal for 3-4 minutes per side, until charred outside and still juicy inside.
- Let rest briefly, then chop into small pieces against the grain.
- Serve with warm tortillas, chopped onion, cilantro, and salsa.