Ingredients :

• Skirt Steak — The traditional cut. Well-marbled, it develops those crispy, charred edges while staying juicy inside. If you can’t find skirt steak at your butcher, flank steak works very well—slightly thicker and leaner, but it absorbs the marinade the same way.
• Fresh Orange and Lime Juice — Two oranges and four to five limes squeezed by hand, not bottled juice. The essential oils present in freshly squeezed fruit really change the final result. Orange brings a natural sweetness, while lime cuts through and brightens—the two together tenderize the meat during the marinade.
• Soy Sauce — The ingredient nobody expects in a Mexican marinade. It brings an umami depth that makes the whole dish more complex without being clearly identifiable. Tamari also works if you prefer gluten-free.
• The Spice Blend — Cumin, paprika, oregano, chili powder—this is the combo that gives carne asada its recognizable Mexican profile. If you have cumin seeds to grind yourself, the difference in aroma is really noticeable.