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Carne Asada with Corn-Cilantro Salsa

I developed this recipe while pondering ways to use up an overabundance of citrus fruit shipped from Florida. The three kinds of citrus give the marinade a refreshing summery tang.

Makes 6 servings

Juice of 1 lemon

Juice of 1 lime

Juice of 1 orange

2 tablespoons tequila

1/2 jalapeno, minced and seeded

1 bunch of scallions, washed well but not trimmed

1 1/4 pounds skirt steak, sometimes called fajita steak (may substitute flank, but the fat in skirt is where the flavor is)

6 corn tortillas

Mix together the citrus juices, tequila and jalapeno to make the marinade. Place steak and onions in a glass casserole dish or other nonreactive pan, pour marinade over meat and whole onions and refrigerate covered about 4 hours, turning occasionally.

Preheat grill to high. While the grill is heating, take the steak and marinade out of the refrigerator and bring to room temperature. Remove steak from marinade and grill about 10 minutes a side, depending on size and thickness. Let rest a few minutes, then carve against the grain into thin slices.

Grill onions while steak is cooking, about 5 minutes total, but take care not to burn. Set aside.

Meanwhile, preheat oven to 300 degrees F, wrap the tortillas in foil and heat until warm. Reserve.

For salsa:

3 ears corn

About 1 tablespoon canola oil

Salt and pepper

1/4 cup finely chopped onion

1/2 jalapeno, finely chopped and seeded

1 tablespoon white wine vinegar

1/2 teaspoon red pepper flakes

Zest and juice of one lime

1 to 2 tablespoons chopped cilantro

Preheat grill to medium high.

Strip away corn silk but leave some husk intact. Brush ears all over with canola oil, sprinkle with salt and pepper, and grill on medium high for 7 to 10 minutes, turning frequently, until kernels begin to char. Remove and set aside to cool.

Combine rest of ingredients in a medium bowl. When corn is cool enough to handle, slice off cob, mix with other salsa ingredients and refrigerate until needed.

To serve, top each tortilla with several slices of meat and a scoop of corn salsa; place a grilled onion on the side.

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