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Skirt Steak Carne Asada | Taco Night

Skirt Steak Carne Asada | Taco Night


For the Marinade:

  • Juice of 1 orange

  • Juice of 2 limes

  • 3 tablespoons chipotle in adobo sauce, pasted

  • 1 tablespoon each light soy sauce and dark soy sauce or add 1 tablespoon light brown sugar to soy sauce

  • 1 tablespoon pimenton (smoked sweet paprika)

  • 1 tablespoon ancho chile powder

  • 1 ½ teaspoons each granulated garlic, onion, cumin and coriander

  • 2 tablespoons vegetable or canola oil

For the Meat:

  • 2 pounds skirt steak, cut into 4 pieces

  • Salt and black pepper

For the Pico de Gallo:

  • 2 limes

  • 2 cloves garlic

  • ½ white onion, chopped

  • 2 jalapenos, seeded and finely chopped

  • 2 teaspoons salt

  • 4 tomatoes, seeded and chopped

  • A handful of cilantro, finely chopped

For the Avocado Sauce:

  • ¾ cup water

  • 2 avocados, halved and scooped

  • 2 jalapeno peppers, seeded and chopped

  • 1 tablespoon white vinegar

  • Juice of 1 lime

  • ½ small white onion, chopped

  • 2 cloves garlic, crushed

  • Salt

  • Handful of cilantro

To Serve:

  • 16 soft corn tortillas, charred in dry cast-iron skillet or over open flame

  • Shredded white cabbage


Serves: 4 to 6

For the marinade, in a bowl or large bag, combine the ingredients.  

For the meat, season the skirt steak and add to bowl or bag and cover or seal. Let stand 2 hours.

Cook in cast-iron pan over medium-high heat 8 to 10 minutes. Let stand 10 minutes, then slice steak.   

For the pico de gallo, in a bowl, combine lime juice, garlic, onion, jalapeno and salt. Let stand 10 to 15 minutes, then add tomatoes and cilantro and combine.

For the avocado sauce, combine ingredients in blender and puree until very smooth. Adjust salt and add to a small bowl. 

To serve, build tacos: tortilla, cabbage, steak, pico de gallo and avocado sauce.