There's nothing like grilling a beautiful grassfed skirt steak on a perfect spring evening in Texas! While skirt steak is commonly used for fajitas, it makes for incredible carne asada tacos too. This cut is on the leaner side so it takes well to a marinade – this one is packed with bright citrus flavors from lime, freshly squeezed orange juice, plenty of garlic, and jalapeños.

A delicious mango salsa with a touch of smoky ancho chili powder compliments the rich grassfed beef and packs a ton of fresh flavor. With each component easily prepped in advance, this recipe makes for an easy weeknight dinner or a relaxed cook out on the weekend! 

We're so proud to be featured in The Bend magazine – read the full story and see more photos here! 

Serves 4-5 

INGREDIENTS

For the Carne Asada –

• One 1915 Farm Grassfed Skirt Steak (Hanger Steak or Flank Steak work well too)
• Kosher salt to taste ⁣
• 2 limes, juiced
• 1 lime sliced into wedges for serving with tacos⁣
• 5 cloves of garlic, minced or finely grated⁣
• ½ cup freshly squeezed orange juice⁣
• ¼ cup avocado oil⁣
• 2 tablespoons apple cider vinegar
• 1 large jalapeño, minced ⁣
• White corn tortillas, warmed (ideally over open gas stovetop burner)
• Cilantro, finely minced, for garnish
• Lime wedges for serving
• Mango salsa, recipe follows

For the Mango Salsa –

• 1 small red onion, minced
• 1 jalapeño, minced (or serrano if you like it spicy)
• Handful of cilantro, minced
• 2 ripe mangos, finely diced
• 2 limes, juiced
• Sprinkle of ancho chili powder
• Pinch of kosher salt

INSTRUCTIONS

For the Marinade – Remove steak from package and pat dry with a paper towel. Generously season both sides of the meat with kosher salt. In a gallon sized storage bag or large baking dish, combine all ingredients for the marinade. Add the steak and mix to ensure even coverage. Refrigerate for at least 2 hours, up to 8 hours (though if 30-60 minutes is all you can manage, it'll still be great). Make sure to flip the steak over every once in a while during this time to keep the marinade from settling too much.

Make the Salsa – In a medium bowl, combine ingredients for the mango salsa. For best results, chill in the fridge for 30 minutes or more. This will let all of the flavors meld together.

For the Carne Asada – Take the marinated steak out of the fridge to let it come up to room temperature about 30 minutes before you get cooking.

Heat an outdoor grill to high (alternatively, you can do this on a cast iron pan or plancha/flat griddle on your stove). Once grill is up to temperature, remove steak from marinade, letting the excess drip off. Discard marinade and pat steak dry.

Add a splash of avocado oil to the pan or griddle and cook steak 5-7 minutes each side, or until desired internal temperature is reached (we love ours medium-rare, or 130-135°). Don’t forget the steak will continue to cook as it rests, usually by about 5 degrees. Once rested for 10 minutes, slice steak against the grain, then dice into small bite-sized pieces.

To Serve – lightly toast tortillas over a gas range, outdoor grill, or simply warm them in the microwave using a tortilla warmer or wrapped in paper towels. Layer two tortillas per taco, add carne asada, and top with mango salsa. Serve with extra lime wedges on the side and dig in!

We hope you enjoy this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our boneless craft steaks – consider subscribing to the new Blissful for Boneless box (ships free in TX, reduced in other states). Each box includes our most popular boneless cuts including craft steaks, ground chicken, breasts, boneless thighs, ground beef, and stew meat/beef roast! Perfect for the home cook looking for a little more convenience while not sacrificing the quality and taste 1915 Farm delivers, right to your door!