Gluten Free Grilled Carne Asada
Smoky, citrus-soaked, and charred to perfection over a screaming-hot grill — this is the kind of carne asada that makes four people feel like they're eating at their favorite taqueria. The marinade is where all the magic happens: fresh orange and lime juice, tamari instead of traditional soy sauce, minced garlic, jalapeño, and a trio of warm spices that build serious depth without a single grain of gluten in sight. Tamari is the key swap here, delivering that savory, umami punch you'd expect while keeping the whole dish completely wheat-free — no label-reading anxiety required. After at least two hours in the marinade (up to eight), the skirt or flank steak goes onto a ripping-hot grill for just a few minutes per side, developing that irresistible char while staying juicy inside. Resting the meat before slicing it thinly against the grain is a small step that makes a huge difference in tenderness. Finish with a squeeze of fresh lime and a few cilantro sprigs, and dinner is done. It's bold, it's weeknight-friendly, and it's the kind of recipe you'll want on permanent rotation.
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Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb skirt steak or flank steak
- ¼ cup fresh orange juice (from about 1 orange)
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp tamari
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup fresh cilantro, roughly chopped
For grilling
- ½ tsp kosher salt, for seasoning before grilling
- 1 tbsp neutral oil (such as avocado oil or canola oil), for the grill
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a zip-top bag or shallow dish, whisk together the orange juice, lime juice, tamari, olive oil, garlic, jalapeño, cumin, chili powder, smoked paprika, salt, pepper, and cilantro until combined.
- 2
Add the 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 — the citrus acids will begin to break down the texture of the meat.
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