Kevin Carvajal

By: Kevin Carvajal on June 30th, 2022

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Arrachera Carne Asada



  • 2 limes juiced
  • 4 cloves garlic (minced)
  • 1/2 cup orange juice
  • 1 cup fresh cilantro (chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 jalapeno (minced)
  • 2 tablespoons white vinegar
  • 2 pounds flank or skirt steak


  1. Start with a small bowl
  2. Add vegetable oil, white vinegar and orange juice to the bowl
  3. Mince the garlic and jalapeño and add to the bowl
  4. Squeeze the juice from limes into the bowl
  5. Add the salt, pepper, and cilantro and mix with a fork


  1. Trim the meat of any excess silver membrane
  2. Place the skirt steak in a tray and pour half the marinade over it
  3. Flip the skirt and pour the other half of the marinade over it
  4. Let the meat marinate for 2 hours in the refrigerator
  5. Bring the meat to room temperature before grilling
  6. Once the meat is marinated, start the charcoal
  7. When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
  8. Rest the meat for a few minutes before serving