La Carne Recipe

Prepare the marinade

In a medium bowl whisk together olive oil, soy sauce, red wine vinegar, lime juice, minced garlic, smoked paprika, ground cumin, dried oregano, crushed red pepper flakes, kosher salt, and black pepper until combined.

Marinate the steak

Place the flank steak in a shallow dish or zip-top bag. Pour the marinade over the steak, turning to coat thoroughly. Seal and refrigerate for at least 1 hour and up to 6 hours (avoid longer than 8 hours to prevent texture changes).

Bring to room temperature

About 30 minutes before cooking, remove the steak from the refrigerator and allow it to come to room temperature while you prepare vegetables and heat the grill or skillet.

Cook the steak

Preheat a grill or heavy skillet (cast iron) over high heat until very hot. Remove excess marinade and pat the steak lightly dry with paper towels. Brush the steak with 1 teaspoon olive oil. For a 1.5 lb flank steak about 1/2–3/4 inch thick, grill or sear 4–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and desired doneness. Let the steak rest on a cutting board for 8–10 minutes tented loosely with foil.

Slice the steak

Using a sharp knife, slice the steak thinly against the grain into 1/4-inch strips. This yields tender pieces ideal for tacos or plates.

Prepare the vegetables

While the steak rests, thinly slice the red onion and bell peppers. If using a skillet for peppers, heat 1 tablespoon olive oil over medium-high heat and sauté peppers and onions until softened and slightly charred, about 6–8 minutes. Season with a pinch of salt and pepper. Alternatively, toss peppers and onions on the grill in a grill basket for similar char and flavor.

Warm tortillas and prepare sides

Warm tortillas on the grill or in a dry skillet for about 20–30 seconds per side until pliable and lightly charred. Halve the limes. Slice the avocado and roughly chop the cilantro. Keep cherry tomatoes whole or halve, as desired.

Assemble

Place several slices of steak on a warm tortilla, top with sautéed peppers and onions, a few cherry tomatoes or a spoonful of salsa, sliced avocado, a sprinkle of cotija or feta, and chopped cilantro. Squeeze fresh lime juice over the top and add hot sauce to taste.

Serve La Carne immediately with extra lime wedges, hot sauce, and remaining cilantro on the side. Leftover sliced steak keeps well refrigerated in an airtight container for up to 3 days and can be reheated gently in a skillet or used cold in salads.