Carne Asada-Style Marinated Steak with Tomato and Corn Salsa

Classic Latin ingredients come together to infuse skirt steak with bold flavours. Marinating this specialty cut overnight imparts incredible taste and also tenderizes the meat. The simple tomato salsa, accented with charred corn, makes this the perfect recipe for taco night! Stir 1 chopped avocado into salsa for a rich and creamy addition.
Yield 6 Servings Prep. Time 20 min Marinating Time 480 min Cooking Time 10 min Total Time 510 min


Here are the following ingredients:

  • 1 Beef Outside Skirt Steak (about 1½ lb/750 g)
  • ½ cup (125 mL) fresh orange juice
  • ⅓ cup (75 mL) fresh lime juice, divided
  • ¼ cup (60 mL) olive oil
  • 4 sprigs fresh cilantro, bruised
  • 2 cloves garlic, smashed
  • 1 jalapeño pepper, sliced
  • 2 ears corn, husked
  • Vegetable oil
  • 1½ tsp (7 mL) salt, divided
  • ½ tsp (2 mL) fresh ground pepper
  • 2 cups (500 mL) ripe cherry tomatoes, quartered
  • 1 tsp (5 mL) ground cumin
  • 2 tbsp (30 mL) finely chopped red onion
  • ¼ cup (60 mL) roughly chopped fresh cilantro
  • Lime wedges

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pierce steak all over with fork. Place in a large sealable freezer bag. Add orange juice, ¼ cup (60 mL) lime juice, oil, cilantro sprigs, garlic and jalapeño, massaging to coat. Seal and refrigerate for 8 to 12 hours.

  2. Meanwhile, lightly brush corn with oil. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C), turning as needed, for 10 to 12 minutes or until lightly charred. Let cool until easy to handle. (Alternatively, cut kernels from cobs and char in a cast-iron skillet with 1 tbsp (15 mL) oil set over high heat.)

  3. Remove meat from marinade; discard marinade. Pat steak dry with paper towel. Season all over with 1 tsp (5 mL) salt and the pepper.

  4. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 7 to 9 minutes for ¾ inch (2 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest for 5 minutes.

  5. Meanwhile, stand corn on flat side and run knife lengthwise down the cobb to release kernels. Toss tomatoes with corn, onion, cumin, remaining lime juice and remaining salt in a bowl. Stir in chopped cilantro.

  6. Slice steak thinly across the grain and serve warm with salsa and lime wedges.