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Ingredients
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Marinade & Meat
Finish & Serving (Tiki Tacos)
Method
Marinade & Meat
- 1
Prepare the Marinade
In a medium bowl, whisk together lime juice, orange juice, olive oil, soy sauce, and brown sugar until sugar dissolves. Stir in minced garlic, chopped cilantro, chopped jalapeño, ground cumin, dried oregano, smoked paprika, kosher salt, and black pepper to form a uniform marinade.
- 2
Marinate the Steak
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, pressing out excess air and ensuring the meat is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours and up to 8 hours. (If marinating longer than 4 hours, flip the steak halfway through.)
- 3
Bring to Room Temperature
About 30 minutes before grilling, remove the steak from the refrigerator and let it sit at room temperature while still in the marinade to take the chill off. Preheat your grill to high (450–550°F / 230–290°C). If using a grill pan, preheat it over high heat and lightly oil the grates/pan.
- 4
- 5
Grill the Steak
Place the steak on the hot grill. Sear without moving for 4–6 minutes, until a deep brown crust forms. Flip and grill the other side for 3–5 minutes for medium-rare (internal temp about 130–135°F / 54–57°C). Adjust time for desired doneness: shorter for rare, longer for medium to well. For skirt steak, target the lower end of the times; flank may take slightly longer.
- 6
Rest and Slice
Transfer the steak to a cutting board and loosely tent with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice the steak thinly across the grain into bite-sized strips for tacos. Cutting against the grain is essential for tenderness.
Finish & Serving (Tiki Tacos)
- 7
Warm Tortillas
While the steak rests, warm the tortillas. On the grill or in a dry skillet over medium-high heat, warm each tortilla 20–30 seconds per side until pliable and slightly charred at the edges. Stack wrapped in a clean towel to keep warm.
- 8
Assemble Tiki Tacos
Divide the sliced carne asada among the warm tortillas (about 2–3 oz meat per tortilla depending on appetite). Top each with a spoonful of pineapple salsa, a sprinkle of chopped white onion and chopped cilantro, a few thin radish slices if using, and a small drizzle of crème fraîche or crema.
- 9
Finish and Serve
Sprinkle a pinch of coarse sea salt over the assembled tacos and serve immediately with lime wedges for squeezing. Recommend serving family-style with extra salsa and crema on the side.
- 10
Pineapple Salsa (if making from scratch)
Combine 1 cup finely diced fresh pineapple, 1/4 cup diced red bell pepper, 2 tbsp finely chopped red onion, 1 tbsp chopped cilantro, 1 tsp lime juice, a pinch of salt, and a small pinch of chopped jalapeño. Stir and chill briefly before serving. This bright salsa complements the smoky carne asada and reinforces the 'Tiki' theme.