Carne Asada Recipe
Corn tortilla, radish, cured nopal, onion, cilantro, guacamole, pico de gallo.
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Ingredients
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Carne Asada
Tortillas & Toppings
Method
Carne Asada
Prepare marinade
In a bowl combine lime juice, orange juice, vegetable oil, soy sauce, minced garlic, ground cumin, dried oregano, chili powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until combined.
Marinate steak
Place the steak in a shallow dish or resealable bag. Pour the marinade over the steak, turning to coat both sides. Refrigerate for at least 30 minutes and up to 4 hours. Do not marinate more than 8 hours to avoid texture changes.
Cook steak
Preheat a grill or heavy skillet to high heat (medium-high to high, about 450–500°F surface). Lightly oil the grate or pan. Remove excess marinade and pat steak dry with paper towels. Sear steak 3–5 minutes per side depending on thickness for medium-rare to medium (internal temp 125–135°F). Avoid moving it while searing to get a good crust.
Rest and slice
Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into bite-sized strips for tacos.
Tortillas & Toppings Assembly
Warm tortillas
Heat a dry cast-iron skillet over medium-high heat or use the grill. Lightly brush each corn tortilla with a thin film of oil (about 1 tablespoon divided) and warm 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.
Prepare toppings
If pico de gallo and guacamole aren't already made: combine diced tomatoes, finely chopped onion, cilantro, a squeeze of lime and salt to make pico; mash ripe avocados with lime, salt, and a little onion for guacamole. Arrange radish slices, cured nopal, chopped onion, chopped cilantro, pico de gallo, guacamole and lime wedges on a platter for assembly.
Assemble tacos
Place 2–3 slices of sliced carne asada on each warm tortilla. Top with a small spoonful of pico de gallo, a spoonful of guacamole (or a dollop), a few slices of radish, a few strips of cured nopal and a pinch of chopped onion and cilantro. Finish with a light sprinkle of the remaining 1/2 teaspoon kosher salt and a squeeze of lime to taste.
Serve
Serve immediately while the steak is warm. Provide extra lime wedges, pico de gallo and guacamole on the side.