Carne Asada Tacos Recipe
Corn tortilla, grilled churrasco, topped with white onion and cilantro.
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Ingredients
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TACOS
Method
TACOS
- 1
Marinate the steak
In a shallow dish or resealable plastic bag combine 3 tablespoons fresh lime juice, 2 tablespoons orange juice, 2 tablespoons olive oil, 1 tablespoon soy sauce, 2 teaspoons minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground black pepper and 1 teaspoon kosher salt. Add the 1 lb flank or skirt steak and turn to coat. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours (avoid longer for citrus-based marinades or the meat can become mushy).
- 2
Prepare garnishes and tortillas
While the steak marinates, finely dice the white onion (about 1 cup diced) and roughly chop the fresh cilantro leaves (about 1 cup packed). Keep them separate in small bowls. Warm the corn tortillas just before serving: stack them and wrap in a clean kitchen towel to steam, or heat a skillet over medium-high heat, brush lightly with vegetable oil, and warm each tortilla 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in the towel to stay warm.
- 3
Grill or sear the steak
Preheat a grill or heavy skillet (cast iron) to high heat until very hot. Remove the steak from the marinade and blot excess marinade with paper towels. Place the steak on the hot grill or skillet. For medium-rare, grill 3–5 minutes per side depending on thickness (internal temperature ~130–135°F / 54–57°C). For medium, cook a couple minutes longer. Do not overcrowd; allow a good sear. Once cooked to desired doneness, transfer steak to a cutting board and let rest 5–10 minutes to redistribute juices.
- 4
Slice the steak
Using a sharp knife, slice the rested steak thinly across the grain into bite-size strips or small pieces appropriate for tacos. Thin slices ensure tenderness.
- 5
Assemble the tacos
Place warmed corn tortillas on a plate. Divide the sliced churrasco evenly among the 12 tortillas (about 2 ounces meat per taco). Top each with a pinch of finely diced white onion and a small handful of chopped cilantro. Add optional sliced jalapeño or your favorite salsa if desired. Serve with lime wedges for squeezing over the tacos.
- 6
Serve
Serve the carne asada tacos immediately while warm. Provide extra lime wedges, salsa, and hot sauce at the table.