Street-Style Carne Asada Tacos with Pico de Gallo and Charred Scallions

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Carne Asada Skirt Steak

1. In a bowl, whisk together ¼ cup fresh orange juice, 3 tablespoons fresh lime juice, 1 tablespoon white vinegar, 4 minced garlic cloves, 1 minced jalapeño, ¼ cup roughly chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, 1¼ teaspoons kosher salt, and ½ teaspoon black pepper. 6 min
2. Add the 1¾ pounds trimmed skirt steak to the marinade, turn to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. 30 min
3. Remove the steak from the marinade, pat it dry with paper towels, and brush both sides with 2 tablespoons neutral oil. 2 min
4. Heat a cast-iron skillet or grill pan over high heat until smoking hot, about 3 minutes. 3 min
5. Timing-sensitive step. Grill the skirt steak 3–4 minutes per side for medium-rare, pressing lightly for even contact, until deeply charred on both sides. 8 min
6. Transfer the steak to a cutting board and rest for 5 minutes. 5 min
7. Slice the steak thinly against the grain and chop into taco-sized pieces. 3 min

Warm Corn Tortillas with Street Toppingsbase

1. Finely dice ½ white onion, roughly chop ½ cup cilantro leaves and tender stems, cut 2 limes into wedges, and crumble 2 ounces cotija cheese; set all toppings aside in small bowls. 6 min
2. Timing-sensitive step. Warm the 12 corn tortillas directly over a gas flame or in a dry skillet over medium-high heat, about 30 seconds per side, until lightly charred and pliable; stack and wrap in a clean kitchen towel to keep warm. 6 min
3. Set out the warm tortillas with the chopped carne asada, diced onion, cilantro, cotija, lime wedges, and hot sauce (if using) for guests to build their own tacos. 2 min

Charred Scallions and Fresh Pico de Galloside

1. Finely dice 3 cored Roma tomatoes and ¼ white onion, seed and mince 1 jalapeño, and finely chop ¼ cup cilantro. 8 min
2. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl; add 2 tablespoons fresh lime juice and ½ teaspoon kosher salt, toss well, and let the pico sit at room temperature while you cook. 3 min
3. Trim the roots from 8 scallions and toss them with 1 tablespoon neutral oil. 2 min
4. Timing-sensitive step. Lay the oiled scallions in the hot grill pan or skillet used for the steak over high heat and cook 2–3 minutes, turning once, until deeply charred and just tender. 3 min
5. Arrange the charred scallions on a platter alongside the bowl of pico de gallo for serving.