Gluten Free Carne Asada

Total time2 hr 25 min

Prep time15 min

Cook time10 min

This bold, citrusy skirt steak spends a few hours soaking up a marinade built from fresh lime and orange juice, garlic, cumin, chili powder, and smoked paprika, so every bite carries deep, tangy flavor straight through to the center. A hot grill does the rest, charring the exterior in just a few minutes while the inside stays juicy and tender. Slicing thinly against the grain is the real trick here — it keeps the texture soft instead of chewy, no matter how you plan to serve it. Finish with a scatter of fresh cilantro and a few lime wedges for a bright, punchy plate that needs nothing else. It's a naturally solid choice for a gluten free dinner rotation, whether you pile it into tacos, over rice, or eat it straight off the cutting board.

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Ingredients

4 servings

For the marinade and steak

1 ½ lb skirt steak or flank steak
Signature Farms USDA Choice Beef Boneless Skirt Steak - 1.5Lbs USDA Choice Beef Skirt Steak Boneless - 1.50 Lb USDA Choice Beef Skirt Steak Swift Premium USDA Choice Beef Skirt Steak Fresh Wegmans Skirt Steak
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3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fresh orange juice
1 tbsp apple cider vinegar
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
1 tsp salt
½ tsp black pepper

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
In a large zip-top bag or shallow dish, whisk together the lime juice, orange juice, apple cider vinegar, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper until combined.
2
Add the skirt steak to the marinade, turning to coat on all sides. Seal the bag or cover the dish and refrigerate for at least 2 hours and up to 8 hours. Do not marinate longer than 8 hours, as the citrus acid will begin to break down the texture of the meat.

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