Carne Asada

DESCRIPTION

This citrus-marinated carne asada features skirt steak soaked in orange juice, lime juice, garlic, and Mexican beer, delivering bold, street-style taco flavor with a tender, juicy bite. Finished over high-heat grilling and topped with a reduced chili-lime adobo marinade, it brings authentic Mexican flavor, char-grilled depth, and craveable umami ideal for tacos, burrito bowls, and protein-forward menu builds. Designed for high-volume kitchens, this recipe hits demand for fresh, clean-label ingredients, globally inspired cuisine, and versatile grilled beef applications.

INGREDIENTS

Approx. Yield: 24 lbs. skirt steak

Skirt steak	24 lbs.
Orange juice	1 quart
Lime juice	1 quart
Garlic cloves, crushed	8 oz. wt.
Mexican beer, Modelo or Tecate	1 ½ gallon
Spicelopedia® Chile Lime Adobo seasoning	1 ½ cup
White onion, coarse chop	2 lbs.
Fresh oregano, chopped	½ cup

STEPS

1. In a large hotel pan or cambro, combine orange, lime, garlic, beer, seasoning, and onion – mix to combine.
2. Add beef, cover, and marinate in fridge for 1 hour – 6 hours max.
3. Remove meat from marinade (reserve), pat dry, brush off pieces of garlic and onion, and set aside.
4. Take reserved marinade, place into large pot, bring to a boil and reduce by half, skimming impurities off the top.
5. On a 450°F grill, add marinated skirt steak and cook 5–7 mins on each side.
6. Remove cooked steak from grill and let rest 5 mins before slicing.
7. Slice and serve covered with reduced marinade.