1-First Step: Prep and Mise en Place Gather all ingredients and tools: a large glass baking dish or zip-top bag for marinating, a sharp knife, cutting board, measuring spoons and cups, and a grill or heavy cast-iron pan. Trim excess fat from 2 pounds skirt steak if not already trimmed. Mince 4 cloves garlic, seed and mince 1 jalapeño, and chop 1/2 cup cilantro including the tender stems. Squeeze the juices from 1 orange, 1 lime, and 1 lemon into a small bowl.

2-Second Step: Make the Marinade In a large glass baking dish, whisk together the minced jalapeño, minced garlic, chopped cilantro, orange juice, lime juice, lemon juice, 2 tablespoons apple cider vinegar, 1/3 cup olive oil, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until combined. This bright, acidic mix both flavors and tenderizes the meat.

3-Third Step: Marinate the Steak Add the skirt steak in a single layer into the dish and turn to coat both sides with the marinade. Cover and refrigerate for at least 1 hour and up to 8 hours. Short marination of about 1 to 3 hours infuses flavor without over-softening; longer than 8 hours can start to break down the meat texture from the citrus acids.

4-Fourth Step: Bring the Steak to Room Temperature About 20 to 30 minutes before cooking, remove the steak from the fridge to let it come closer to room temperature. Pat it lightly with paper towels if the surface is very wet to help achieve a good sear.

5-Fifth Step: Preheat the Grill or Pan Preheat an outdoor grill to medium-high heat. If using a grill, aim for a surface temperature that sears quickly and builds a nice crust. For an outdoor grill, preheat to medium-high and oil the grates to prevent sticking. If cooking indoors, preheat a cast-iron skillet over high heat until it is very hot and almost smoking. A screaming-hot pan will give the same charred edges that make carne asada so satisfying.

6-Sixth Step: Grill the Steak Place the marinated steaks on the hot grill or in the hot pan. For this recipe, grill steaks for 7 to 10 minutes per side for medium-rare (about 130°F), or 10 to 12 minutes per side for medium (about 140°F). Time will vary by thickness and the exact heat of your grill. Use an instant-read thermometer for accuracy.

7-Seventh Step: Rest the Meat Letting the steak rest for 5 minutes after grilling keeps the juices where they belong, so your slices stay moist and flavorful. Remove the steaks and let them rest for 5 minutes before slicing. Resting lets the fibers relax and the juices redistribute, which improves tenderness.

8-Final Step: Slice and Serve Slice thinly across the grain to shorten the muscle fibers and make each bite tender. Serve immediately with warm tortillas and toppings like guacamole, diced onions, fresh cilantro, lime wedges, or grilled peppers. This carne asada also works well over rice bowls, inside burritos, or chopped into salads.