Carne Asada

Protein, Fats, Vegetables
Level 1
Serves 4

  • 2 pounds skirt steak
  • 2 bunches cilantro, roughly chopped
  • 1 onion, roughly chopped
  • 1 tomato, roughly chopped
  • 1 cup freshly squeezed lemon juice
  • 1 orange, sliced with peel (see Note)
  • Salt
  • Sour cream for garnish


Place the steak in a plastic bag or a nonmetallic bowl. Add the cilantro, onion, tomato, lemon juice, orange slices, and salt, making sure the meat is surrounded on all sides by the chopped vegetables. Place the bag in the refrigerator and let marinate overnight (at least 8 hours). Turn the meat once so that the lemon juice marinates both sides equally. Remove the meat from the marinade and discard the marinade.

Let the meat sit out at room temperature for about 30 minutes before cooking. Place the meat on a hot grill or under a broiler for 4–7 minutes per side. (Cooking time will vary depending on the thickness of the steak and how well-cooked you like your meat.)

Slice on the diagonal into thin strips. Serve immediately with Pico de Gallo and sour cream.

The orange slices create a minor imbalance. You get most of the flavor from the tangy peel. If you are doing well on Level One, this minor addition should not create a problem.

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