In a small Mixing Bowl, whisk together the ¼ cup fresh orange juice from about 1 large orange, 3 tbsp jugo de lima fresco de aproximadamente 2 limas, 3 tbsp soy sauce, and 3 tbsp olive oil. Add the 4 cloves garlic minced, 1 tsp ground cumin, 1 tsp polvo de chile, 1 tsp pimentón ahumado, ½ tsp orégano seco preferiblemente orégano mexicano, ½ tsp black pepper freshly ground, and ½ tsp kosher salt. Add 1 small jalapeño finely minced (seeds removed for mild, kept for more heat) and ¼ cup fresh cilantro roughly chopped if using. Whisk until fully combined.

Place the steak in a large Ziploc Bag or a shallow Baking Dish. Pour the marinade over the steak, making sure every surface is well coated. Seal the bag, pressing out excess air, and refrigerate for at least 4 hours — overnight (up to 12 hours) gives the best flavor.

Remove the steak from the Refrigerator 30 minutes before grilling to take the chill off. This helps the steak cook more evenly. Remove it from the marinade and pat it dry with paper towels — this is key for achieving a good sear and char rather than steaming.

Preheat your Grill to high heat (450–500°F). Clean and oil the grates well to prevent sticking.

Place the steak on the hot Grill. For flank steak, grill for 4–5 minutes per side without moving it, letting a deep char form. For skirt steak (which is thinner), grill for 3–4 minutes per side. You're aiming for medium-rare to medium doneness.

Check for doneness with a Meat Thermometer: 130°F for medium-rare, 140°F for medium. Carne asada is best at medium-rare to medium — avoid cooking past 145°F or the steak will become tough and chewy.

Transfer the steak to a Cutting Board and let it rest, uncovered, for 5–8 minutes. This allows the juices to redistribute throughout the meat.

Slice the steak thinly against the grain at a slight diagonal angle. This is critical — cutting against the grain shortens the muscle fibers and makes every bite tender. Look at the direction the grain runs and cut perpendicular to it. Sprinkle with a pinch of finishing ½ tsp kosher salt.

Serve immediately on warm 12 small corn tortillas warmed topped with diced 1 small white onion finely diced, fresh ¼ cup fresh cilantro roughly chopped, a squeeze of 3 tbsp jugo de lima fresco de aproximadamente 2 limas, and your favorite salsa or pico de gallo. Carne asada is also excellent served as a platter alongside Mexican rice, refried beans, and guacamole.