This Tequila Citrus Carne Asada is a simple recipe for the classic Mexican recipe of carne asada made with skirt steak, garlic, lime, orange juice, and tequila.
avocado oilfor coating the grill and the scallions and chiles (if using)
For Serving:
8scallionsfor garnish (optional)
fresh cilantro leavesfor garnish (optional)
jalapeño chilesor serrano chiles, for garnish (optional)
firm-ripe avocadoor guacamole, for garnish (optional)
tomatillo salsa verdefor garnish (optional)
corn tortillasfor garnish (optional)
Lime slicesfor garnish (optional)
Instructions
Marinate The Carne Asada Meat: Place the meat in a resealable plastic bag or a large nonreactive flat container (stainless steel or metal) and add in the 1/2 cup orange juice, 1/4 cup oil, 1/4 cup lime juice, 1/4 cup tequila, garlic and onion. Turn to coat and, if using a resealable plastic bag, push out all the air then seal. Or, if using a container, cover well with plastic wrap. Place in the refrigerate for a minimum of 1 hour and a maximum of 48 hours.
Cook The Carne Asada Indoors: Remove the meat from the refrigerator and let sit at room temperature at least 15 minutes before grilling. Meanwhile, to cook the carne asada indoors, get out a large grill pan, cast iron pan, or griddle and heat it to high heat. Dip a paper towel in the extra oil then brush the inside of the pan you'll use with it to make sure everything is extra nonstick. Remove the meat from the marinade, slice it crosswise into pieces 4-to-8-inches in length (this is so they'll fit into the pan you're using so you may not have to do it). Pat the meat dry then season generously on both sides with salt and freshly ground black pepper. Once the pan is hot, place a few pieces of meat in the pan (they shouldn't be touching and need a minimum of 1-inch apart from each other) and cook, undisturbed, for 2 to 3 minutes. Turn all the meat and cook on the other side for 2 to 3 minutes for medium rare. Remove the meat to a cutting board, and let rest for 10 minutes before slicing.
Cook The Scallions And Chiles: While the meat rests, grill the scallions and chiles, as desired. Coat them both with a bit of oil then grill until charred on both sides, about 4 minutes total. Remove them all to a serving platter then sprinkle with salt and a squeeze of lime.
Serve The Carne Asada: Once the meat has rested, use a very sharp knife to slice it against the grain into 1/4-inch to 1/2-inch thick pieces. Serve the Carne Asada with the charred scallions, limes, tortillas, avocado (or guacamole, salsa, and cilantro). Or use it to make tacos, sopes, a steak salad or anything else you'd like!