In a large resealable bag, add the steak, lime juice, garlic powder, salt, pepper, sazón (if using) and beer (if using). Close the bag and squish around to distribute evenly. Refrigerate for 3-12 hours.
After marinating, preheat grill or cast iron pan on high heat. Add the steaks and cook for 4-8 minutes. Shorter time will result in medium doneness, longer will be well done. Flip steaks and cook for an additional 4-8 minutes.
Remove steaks from heat and loosely cover with foil. Let sit for 5-10 minutes.
After steaks have rested, they may be served as is, sliced into strips or chopped into pieces. Serve with tortillas and desired toppings.
Nutritional information is for steak only, does not include tortillas and toppings.
Skirt steaks are naturally chewy, so you’ll want to ask the butcher to run it through the tenderizing machine, or you can do it at home with a tenderizing mallet or blade. There’s also a liquid tenderizer called beer which does an exceptional job if you have some on hand.
I know many people who like to season with onion, cilantro, chiles, orange juice, or even soy sauce, but I keep my marinade simple with garlic, lime, and one secret ingredient: sazón. Most grocery stores today carry this ingredient in the Hispanic foods aisle.
It’s characterized by its orange color from the annatto seed. Your carne asada will be absolutely delicious without it, but I like to add it as “a little something extra.”