Thin grilled steak served with grill onions.
The carne asada plate is the anchor of the Mexican parrilla — thinly sliced skirt or flank steak marinated in citrus, garlic, and chile, cooked over a wood or charcoal fire until the exterior chars and the interior is medium to medium-rare, then sliced across the grain and served with rice, beans, and tortillas. It is the dish that represents the entire Mexican grill tradition in a single plate. The marinade is citrus-forward — orange juice and lime juice create both flavor and tenderization — with garlic, cumin, black pepper, and a touch of chile. The cut is skirt or flank: thin enough to cook fast and develop char without overcooking the interior. Skirt steak has a coarser grain that holds marinade better. Flank is leaner and tighter. Both work.