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The Perfect Neighborhood Hangout: Olmo and The Carne Asada
There’s a certain magic to the residential streets of Brooklyn. You can be walking past rows of beautiful brownstones, and then a corner will just light up with the warm glow of a perfect little restaurant. That’s exactly how I found Olmo. I was in Prospect Heights, a neighborhood that just feels so real and lived in, and this place was just calling to me. It wasn’t loud or flashy. It just looked like the kind of spot where good things were happening.
The vibe inside was exactly that. It was stylish but in a totally relaxed way, with a beautiful long bar and the happy, comfortable hum of people who were clearly regulars. It felt like the neighborhood’s front porch, a place everyone naturally gravitates towards at the end of the day.
I got to talking and found out the story behind Olmo is as charming as the place itself. It was started by three friends who had a simple, perfect vision. They wanted to create a true neighborhood restaurant, a spot that was special enough for a celebration but casual enough to drop into for a glass of wine and a snack on a Tuesday. A place that felt like an extension of the community.
They even chose the name Olmo, which means Elm tree, because in many old towns the elm tree was the central meeting place for the whole village. You can just feel that intention in the air. It’s a place built on friendship and a desire to bring people together. It’s not about chasing trends. It’s about being a reliable, delicious, welcoming hub for the people who live nearby.
The menu was this amazing collection of what they call New American food. It felt familiar but also creative and exciting. I was in the mood for something hearty and satisfying, and the Carne Asada immediately jumped out at me.
This wasn’t just a simple steak on a plate. It was a thing of beauty. A perfectly grilled flank steak, sliced thin to show off its gorgeous pink center, was fanned out on the plate. But the magic was the stuff it came with. It was resting on this incredible, smoky salsa macha, a rich, nutty, chili oil based sauce that smelled out of this world. There were also some charred spring onions scattered on top, adding a sweet, smoky bite.
I took my first bite, and it was a flavor explosion. The steak was so tender and had this amazing smoky char from the grill. But that salsa macha was the star. It was a little spicy, a little nutty, a little smoky, and it just made the steak sing. It was a dish that was both incredibly comforting and wildly exciting at the same time.
Olmo is one of those places you feel so lucky to find. It’s a perfect reminder that the best restaurants are often the ones with the simplest missions. Good food, good drinks, good people. It’s a place with a whole lot of heart, and I just wish it was my neighborhood corner.
Chasing That Smoky, Spicy Magic
That Carne Asada from Olmo was one of those perfect dishes. The tender steak was amazing, but it was that smoky, nutty salsa macha that I truly couldn’t stop thinking about. I became determined to try and bring that specific magic into my own kitchen.
The steak part felt familiar. I got a beautiful flank steak from my butcher and knew it needed a good marinade. I whipped up something simple in a big plastic bag, a mix of orange juice, lime juice, a ton of chopped garlic, and some cilantro. I let the steak hang out in there for a few hours in the fridge to get all happy and tender.
But the real project was trying to figure out that sauce. I remembered it being rich and a little spicy. In a small pan, I warmed up some olive oil and gently toasted some dried ancho chiles, a handful of peanuts, and a bunch of sesame seeds until everything smelled incredible. I carefully blended it all up with a little more oil and a splash of vinegar until I had this amazing, dark, textured, smoky salsa.
Now for the fun part. I got my grill as hot as it would possibly go. I threw the marinated steak on, and the sizzle was just what I wanted to hear. It only needed a few minutes on each side to get a beautiful, dark char while staying nice and pink in the middle. While the grill was hot, I threw on a few green onions, too, letting them get soft and a little blackened.
After letting the steak rest for a good ten minutes, the most important step, I sliced it thin against the grain. I fanned it out on a plate, spooned a very generous amount of my homemade salsa macha all over it, and topped it with the charred onions. I took a bite, and I have to say, it was a moment of pure joy. That combination of the zesty, tender steak and the smoky, spicy, nutty sauce was all there. It was a delicious trip right back to that perfect, glowing corner in Brooklyn.
Chef’s Notes: Citrus Grilled Skirt Steak
• Use fresh citrus for brightness – Orange, lime, and lemon juices balance acidity and sweetness, tenderizing the steak naturally.
• Limit marinating time to 1–8 hours – Citrus acids break down muscle fibers quickly; longer marination risks mushy texture.
• Trim excess fat for lean grilling – Skirt steak cooks fast; trimming ensures even char and prevents flare-ups.
• Grill over high heat for sear – 450°F locks in juices and creates smoky char marks through the Maillard reaction.
• Flip only once for crust – Frequent flipping prevents caramelization; one flip yields better browning and tenderness.
• Rest steak before slicing – A 5-minute foil tent redistributes juices, keeping slices moist and flavorful.
• Slice against the grain – Cutting thinly across fibers maximizes tenderness in skirt steak’s naturally long grain.
• Pair with fresh sides for balance – Salsa, avocado, grilled vegetables, or cabbage slaw complement the tangy marinade.
• Add smoky spices for depth – Chipotle or smoked paprika enriches flavor without overpowering citrus brightness.
Citrus Grilled Skirt Steak
Experience the magic of vibrant citrus blended with bold spices in this Citrus Grilled Skirt Steak recipe. With a zesty mix of fresh orange, lime, and lemon juices combined with fragrant garlic and cumin, this marinade transforms skirt steak into a juicy, flavorful masterpiece perfect for family dinners or weekend barbecues. The simple yet effective 1-hour marinade enhances the meat’s natural tenderness, ensuring every bite bursts with bright, smoky goodness. Get ready to impress guests with a recipe that balances tangy citrus and smoky char while staying easy to prepare! A true crowd-pleaser you’ll want to make again and again.
4
15
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Ingredients
- Ingredients
Meat: Approximate 2 pounds of outside skirt steak trimmed to eliminate excess fat ensuring flavorful yet lean cuts ideal for quick grilling.
Garnishes & Herbs: Half a cup of freshly chopped cilantro leaves for an herbal green freshness complemented by one jalapeño, finely diced after removing seeds to control heat.
Citrus Juices: Freshly squeezed juice from one large orange one medium lime, and one lemon; this trio contributes a bright and balanced acidity layering complexity in the marinade.
Aromatics & Seasonings: Four cloves of minced garlic infuse pungency and warmth; one teaspoon of ground cumin adds earthiness; kosher salt of about one teaspoon preserves and enhances flavor depth; freshly ground black pepper roughly 1/4 teaspoon, adds a subtle kick.
Liquid Bases: One third cup of extra virgin olive oil provides a silky texture and slight fruity note rounded off with two tablespoons of apple cider vinegar contributing tang and tenderizing quality.
- Alternative Ingredients
Skirt steak: flank steak or hanger steak can replace skirt steak for tender thinly sliced beef cuts.
Jalapeño: serrano pepper or mild poblano for milder heat or extra kick.
Fresh cilantro: parsley or fresh basil as an herbal substitute.
Apple cider vinegar: white wine vinegar or lemon juice can substitute acidity.
Olive oil: avocado oil or grapeseed oil for a neutral alternative.
Ground cumin: coriander or smoked paprika to tweak earthiness.
Directions
- Marinade Preparation – Combine all marinade components including diced jalapeño, minced garlic, chopped cilantro, orange, lime, and lemon juices, apple cider vinegar, olive oil, ground cumin, salt, and pepper into a mixing bowl. Whisk thoroughly for 2-3 minutes until the mixture emulsifies and flavors meld. This step is crucial as it infuses the meat with layered flavors and tenderizes it.
- Marinating the Meat – Lay the cleaned skirt steak flat in a non-reactive baking dish and pour the marinade evenly over the steak. Use tongs or your hands to flip the meat once to ensure even coating on all sides. Cover the dish tightly with plastic wrap and place it in the refrigerator for a minimum of 1 hour – ideally no more than 8 hours to avoid over-tenderizing, which can alter texture. Rest time allows citrus acids to break down muscle fibers gently, making the steak juicy and tender.
- Grilling the Steak – Preheat your grill to medium-high heat (about 450°F). Remove the steak from the marinade, allowing excess liquid to drip off to prevent flare-ups. Place steak on the grill and cook for 7-10 minutes per side for a medium-rare finish, flipping only once. Grill marks and slight char form appealing flavor compounds through the Maillard reaction. Optional: baste with leftover marinade (boiled first) during grilling to maintain moisture.
- Resting and Serving – Once cooked, transfer the steak to a cutting board and cover loosely with foil. Let it rest undisturbed for 5 minutes – this crucial step allows juices to redistribute inside the meat fibers, ensuring every slice is moist. Carve the steak thinly against the grain for maximum tenderness. Serve hot, garnished with fresh cilantro or lime wedges if desired.
Equipment
- cutting board
- chef knife
- mixing bowls
- grill
- tongs
- measuring cups and spoons
Notes
- For optimal results, avoid marinating the steak longer than 8 hours as the citrus can overly denature the proteins, resulting in a mushy texture. Serve alongside grilled veggies, fresh salsa, or warm corn tortillas for a complete Mexican-style meal. Consider adding a smoky chipotle or smoked paprika to the marinade for a deeper flavor profile. This recipe pairs wonderfully with avocado slices or a crisp cabbage slaw for a refreshing contrast.
Nutrition Facts
- Calories: 344kcal
- Fat: 23g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 489mg
- Potassium: 469mg
- Carbohydrates: 1g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 32g
- Vitamin A: 125IU
- Vitamin C: 4.4mg
- Calcium: 16mg
- Iron: 3mg
FAQs: Citrus Grilled Skirt Steak
How long should the steak be marinated for the best flavor?
For peak tenderness and brightness, the steak should marinate for at least one hour but no longer than eight. This timing allows the citrus and spices to fully penetrate the meat without breaking it down too far. Olmo cooking philosophy values balance, and this controlled marinating window is exactly what keeps olmo-style steak juicy, structured, and deeply flavorful.
What temperature is best for grilling skirt steak?
A medium-high grill around 450°F is ideal for achieving a proper char while keeping the inside tender and juicy. This high heat creates the signature sear that locks in moisture and builds smoky flavor. Olmo grilling technique relies on this temperature sweet spot to deliver that bold exterior and succulent interior that defines olmo-style steak.
Why is it important to slice the steak against the grain?
Slicing against the grain shortens the muscle fibers, making each bite noticeably more tender. Skirt steak naturally has long fibers, so cutting it properly transforms the texture completely. In olmo-style presentation, thin slices across the grain are essential for both tenderness and visual appeal, ensuring olmo plating looks as good as it tastes.
Can this recipe be cooked without a grill?
Yes, a cast-iron skillet on high heat works beautifully as an indoor alternative. You’ll still achieve a strong sear and juicy interior when cooked properly. Olmo-style preparation adapts well to stovetop cooking, and many home cooks rely on this olmo-friendly method when outdoor grilling isn’t an option.
What are the best side dishes to serve with this steak?
Grilled vegetables, fresh salsa, warm corn tortillas, or a crisp cabbage slaw pair wonderfully with the bold citrus flavors. These sides add freshness and contrast without overpowering the meat. Olmo menu pairings focus on balance and brightness, which is exactly why these olmo-inspired sides complete the dish so well.
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