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Ingredients
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Taco Filling - Carne Asada
Tortillas & Assembly
Fresh Toppings
Salsa & Extras
Method
Taco Filling - Carne Asada
Prepare Marinade
In a shallow dish or bowl combine fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, cumin, oregano, chili powder, kosher salt and black pepper. Whisk until combined.
Marinate Steak
Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, pressing out excess air and sealing the bag. Turn to coat thoroughly. Refrigerate for at least 1 hour and up to 6 hours (do not exceed overnight to avoid overly tenderized meat).
Bring to Room Temperature
About 20–30 minutes before cooking, remove steak from refrigerator and let sit at room temperature while you preheat your grill or cast-iron skillet. Reserve marinade for basting if desired (discard any marinade that has touched raw meat or boil 5 minutes before using).
Cook Steak
Preheat a grill or heavy skillet over medium-high to high heat until very hot. Lightly oil the grate or pan. Remove steak from marinade, letting excess drip off. Sear steak 3–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C) or longer to desired doneness. For a nice char, finish with a 1–2 minute sear at highest heat.
Rest and Slice
Transfer cooked steak to a cutting board and let rest 5–10 minutes. Slice thinly against the grain into bite-sized pieces suitable for tacos.
Tortillas & Assembly
Warm the tortillas: heat a dry skillet or comal over medium-high heat. Working in batches, warm each corn tortilla 20–30 seconds per side until pliable and lightly charred. Alternatively, brush both sides lightly with vegetable oil and heat 20 seconds per side for a crisper edge. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft while you finish steak.
Assemble tacos: place 2 warmed tortillas on a plate. Add a generous 2–3 tablespoons of sliced carne asada to each taco (adjust to taste).
Fresh Toppings
Salsa & Extras
Finish each taco with a drizzle of salsa verde and/or salsa roja to taste. Sprinkle a pinch of crumbled queso fresco or cotija on top and add pickled jalapeños if desired.
Serve immediately while hot with extra lime wedges and salsas on the side for dine-in guests.