In a large mixing bowl, combine ¾ cup orange juice, ½ cup lemon juice, and ⅓ cup lime juice. These citrus juices will tenderize the meat and add a bright, tangy flavor.

Add ½ cup chopped fresh cilantro and ½ cup soy sauce to the bowl, which will provide an herby, savory base for the marinade.

Mince 6 cloves of garlic and stir them into the mixture, adding a pungent and aromatic depth.

Mix in 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon ground paprika, and 1 tablespoon ground black pepper. These spices will give the marinade a warm, earthy, and slightly spicy kick.

Chop 1 teaspoon of chipotle pepper in adobo sauce (canned), your secret ingredient, and add it to the bowl. This will bring a smoky, rich flavor to the marinade.

Finally, stir in 1 teaspoon dried oregano and ⅓ cup olive oil. The oregano adds an earthy flavor, while the olive oil helps to distribute the flavors evenly and keeps the steak moist.

Take your 3 lbs. of trimmed skirt steak and place it in a large resealable plastic bag or a shallow dish.

Pour the prepared marinade over the steak, ensuring that it is fully submerged and coated. Massage the marinade into the meat gently with your hands.

Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours, but preferably overnight. The longer you marinate, the more flavorful and tender the steak will become.

About 30 minutes before grilling, remove the marinated skirt steak from the refrigerator and let it sit at room temperature. This helps the steak cook more evenly.

Preheat your grill to high heat, around 450-500°F (230-260°C). You want the grill to be very hot to achieve a good sear on the steak.

Remove the steak from the marinade, allowing any excess to drip off. Discard the used marinade.

Place the steak on the preheated grill. Grill the steak for 4-6 minutes on each side, depending on the thickness of the meat and your desired level of doneness. Aim for a medium-rare to medium finish for the best flavor and tenderness.

As the steak grills, it should develop a beautiful char on the outside, while remaining juicy and tender on the inside.

Rest and Slice the Steak:

Once the steak is grilled to your liking, remove it from the grill and place it on a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute within the meat.

After resting, slice the steak against the grain into thin strips. This ensures that each bite is tender and easy to chew.

Serve your Juicy and Tender Carne Asada with your favorite sides, such as tortillas, grilled vegetables, or a fresh salad.

This flavorful steak is perfect for tacos, burritos, or simply enjoying on its own.

Enjoy the bold, zesty flavors of this marinated and grilled carne asada!