In a medium bowl, whisk together olive oil, soy sauce, lime juice, orange juice, and red wine vinegar. Once combined, stir in the diced onion, chopped cilantro, crushed garlic, serrano pepper, and all the spices. This mixture should be bold and aromatic—don’t be afraid to taste and adjust for balance.

Place the skirt steak in a large resealable bag or a shallow glass dish. Pour the marinade over the meat, making sure it's fully coated. Seal the bag or cover the dish tightly and refrigerate for at least 4 hours, ideally overnight. The acid and salt in the marinade help break down the meat fibers, making it incredibly tender.

Preheat your grill to high heat. Remove the steak from the marinade and let any excess drip off. Grill for about 3–5 minutes per side depending on thickness, until the exterior is well-charred and the inside reaches medium-rare or medium.

Once grilled, transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute. Then, slice thinly against the grain to maximize tenderness.

Serve the sliced Carne Asada with warm tortillas, creamy guacamole, fresh pico de gallo, and a dollop of sour cream. It’s also fantastic in burrito bowls, quesadillas, or on top of a salad.