Asada Taco Recipe

Prepare marinade

Mince garlic and combine in a bowl with olive oil, lime juice, ground cumin, oregano, chili powder, kosher salt, and black pepper. Stir to form a uniform marinade.

Marinate steak

Place the steak in a shallow dish or resealable bag. Pour the marinade over the steak, rubbing it into both sides. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15–20 minutes before grilling.

Bring to temperature

Remove steak from fridge 20–30 minutes before cooking to come closer to room temperature; this ensures even cooking.

Grill or pan-sear

Preheat a grill to high (about 500°F/260°C) or heat a heavy cast-iron skillet until very hot. Brush the steak lightly with a little oil. Sear the steak 3–5 minutes per side for medium-rare depending on thickness (skirt typically 3–4 min per side). Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Avoid overcooking.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Let rest 7–10 minutes. Slice thinly against the grain into bite-sized strips for tacos.

While the steak rests, dice tomatoes (or halve cherry tomatoes), finely chop jalapeño (remove seeds for less heat), chop cilantro and onion. Combine in a small bowl with 1 tablespoon lime juice and 1/2 teaspoon salt. Taste and adjust seasoning. Set aside to let flavors meld.

Prepare onions and cilantro

Finely chop the remaining 1/2 cup white onion and 1/2 cup cilantro if not already done. Keep them separate for traditional taco assembly.

Warm tortillas

Warm corn tortillas by placing directly on a hot, dry skillet or grill for about 20–30 seconds per side until pliable and lightly charred. Alternatively, wrap a stack in a damp towel and microwave 30–45 seconds. Keep warm wrapped in a towel.

Slice radishes & arrange limes

Thinly slice radishes and arrange lime wedges. Place coarse kosher salt in a small bowl for finishing if desired.

Assemble tacos: place 2–3 tablespoons of sliced steak on a warm tortilla, top with a pinch of chopped onion, a sprinkle of cilantro, a few radish slices, and 1–2 teaspoons of the fresh salsa. Finish with a squeeze of lime and a light pinch of coarse salt. Add avocado or hot sauce if desired.