Step 1

Begin by trimming any excess fat and silver skin from the skirt steak to ensure optimal flavor and texture.

Step 2

Generously season the skirt steak with salt, pepper, and garlic, ensuring an even coating on all sides.

Step 3

Place the seasoned steak in the refrigerator for at least two hours to allow the flavors to fully penetrate the meat.

Step 4

As the marinating process unfolds, prepare a grill and heat it to a temperature of 400°F-500°F for hot and fast grilling.

Step 5

Once the grill is hot and ready, clean the grates and carefully place the skirt steak on the grill.

Step 6

Flip the steak often during cooking to retain moisture and achieve a beautifully charred exterior on both sides.

Step 7

Cook the steak to your desired level of doneness aiming for an internal temperature of 140°F for medium doneness.

Step 8

Once cooked to perfection, remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.

Step 9

After resting, slice the steak against the grain to ensure tenderness and maximum flavor.

Step 10

Serve the slices of carne asada on corn tortillas (you can heat them on the grill!) accompanied by freshly prepared pico de gallo and creamy guacamole.