Alberto's Style Carne Asada

Inspired by the carne asada from Alberto’s Mexican Food, this recipe brings the bright citrus, savory seasoning, and deeply browned steak of a classic Southern California taco shop to our family table. Alberto’s has been a longtime favorite and remains our standard for great SoCal Mexican food—which, in our completely unbiased opinion, is the best Mexican food. This carne asada has become a family staple, marinated with fresh lime and orange, grilled hot for flavorful charred edges, and chopped for tacos with all the essential toppings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all marinade ingredients in a bowl and mix thoroughly. Place 2–3 pounds of flap meat, skirt steak, or flank steak in a gallon-size zip-top bag, pour in the marinade, squeeze out the excess air, and refrigerate for 2–3 hours, turning the bag halfway through. Remove the steak, discard the used marinade, and pat the meat fairly dry. Grill over high heat until well browned and lightly charred, cooking to your preferred doneness. Rest for 5–10 minutes, slice against the grain, and chop into small taco-size pieces before serving.