Carne Asada Tacos with Charred Salsa Verde

Steps

1. Step 1

   In a bowl or a large zip-top bag, stir together the orange juice, lime juice, minced garlic, oil, cumin, salt and pepper. Add the skirt steak and turn it so every piece is coated. Cover and refrigerate for at least 1 hour, or up to 4 hours (any longer and the citrus makes the meat mushy).

   1 hr, hands-off

   • 1 1/2 lb skirt steak
   • 1/3 cup fresh orange juice
   • 1/4 cup fresh lime juice
   • 4 cloves garlic
   • 2 tbsp vegetable oil
   • 1 tsp ground cumin
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Set an oven rack about 6 inches below the broiler and turn the broiler to high. Spread the tomatillos, jalapeños, quartered onion and whole garlic cloves on a foil-lined baking sheet.

   • 1 lb tomatillos
   • 2 jalapeños
   • 1/2 white onion
   • 2 cloves garlic
3. Step 3

   Broil until the vegetables are blistered and blackened in spots, about 6 minutes, then flip everything and broil 5 to 6 minutes more. The tomatillos should be soft and olive-green. Let cool for 5 minutes.

   12 min

4. Step 4

   Scrape the vegetables and all their juices into a blender. Add the cilantro leaves and lime juice and blend to a slightly chunky salsa. Season with salt to taste and pour into a bowl.

   5 min

   • 1/2 cup cilantro leaves
   • 1 tbsp lime juice
   • salt
5. Step 5

   Take the steak out of the marinade and pat it very dry with paper towels — dry meat is what gives you a hard sear. Discard the marinade and let the steak sit at room temperature while the pan heats.

6. Step 6

   Heat a large cast-iron skillet or heavy pan over high heat until it is just smoking, about 4 minutes. Sear the steak in batches, without crowding, about 3 minutes per side for medium-rare (it should be deeply browned). Move the pieces to a cutting board.

   10 min

7. Step 7

   Let the steak rest for 5 minutes. Meanwhile, warm the tortillas: set them directly on a dry hot pan or over a gas burner for 20 to 30 seconds per side, and stack them in a clean kitchen towel to stay soft.

   5 min

   • 12 corn tortillas
8. Step 8

   Slice the steak against the grain into thin strips, then chop the strips into bite-size pieces. Pile the meat into doubled-up warm tortillas and top with chopped onion, cilantro and plenty of salsa verde. Serve with lime wedges.

   5 min

   • 1 cup white onion
   • 1 cup cilantro
   • 2 limes

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026