Get ready for the most epically delicious taco night of your life. The stars? A hunk of skirt steak and a classic, flavor-packed carne asada marinade. While we went with skirt steak, you can use whatever cut of steak you prefer (flank, sirloin, etc.) to soak to tender perfection in the multipurpose marinade. After you’ve allowed your beef to marinate for at least 4 hours (and up to 12) and grill it to your desired degree of doneness, you’re ready to eat. You can enjoy the steak sliced over rice, in a salad, or with your favorite side dishes—or go with our favorite, and serve it as seen here in charred corn tortillas with a variety of toppings, like sliced avocados, crumbled queso fresco, sliced radishes, minced onion, lime wedges, and fresh cilantro.
Set aside 1/2 cup of the marinade. Place remaining 1 cup marinade and kosher salt in a large ziplock plastic freezer bag. Add steak; seal bag, and massage to ensure steak is well coated. Chill 4 to 12 hours.
Preheat grill to high (450°F to 500°F). Remove steak from marinade; discard marinade. Pat steak dry with a paper towel. Place steak on a grill rack coated with cooking spray. Grill, uncovered, to desired degree of doneness, about 5 minutes per side for medium-rare. Remove from grill, and let stand 5 minutes.
Cut steak against the grain into thin slices. Drizzle with oil, and sprinkle with sea salt. Serve with warmed reserved marinade, tortillas, queso fresco, avocado slices, radish slices, and fresh cilantro leaves.