Carne Asada Tacos (gf) Recipe

Name: Mexican Margaritas Bar & Grills Carne Asada Tacos (GF) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skirt steak or flank steak; 1 cups fresh lime juice; 0.25 cups orange juice; 2 tbs olive oil; 2 tbs soy sauce (or tamari for GF); 3 each garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp chili powder; 1.5 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 12 each small corn tortillas (6-inch); 0.5 cups white onion, finely diced; 0.5 cups fresh cilantro, chopped; 4 each lime wedges; 1 tsp vegetable oil (for warming tortillas); 0.25 tsp coarse sea salt (optional, for finishing)

Inspired by Mexican Margaritas Bar & Grill

Time1h

Serves4

Grilled steak tacos. Topped with cilantro and onions. Served with corn tortillas.

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Ingredients

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Marinade & Steak

1 lb skirt steak or flank steak

1 cups Fresh lime juice

1/4 cups Orange juice

2 tbs olive oil

2 tbs soy sauce (or tamari for GF)

3 each Garlic cloves, minced

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Chili powder

1 1/2 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Tacos & Toppings

12 each small corn tortillas (6-inch)

1/2 cups white onion, finely diced

1/2 cups Fresh cilantro, chopped

4 each Lime wedges

1 tsp vegetable oil (for warming tortillas)

1/4 tsp coarse sea salt (optional, for finishing)

Method

Marinade & Steak

Make the marinade

In a medium bowl, whisk together fresh lime juice, orange juice, olive oil, soy sauce (or tamari), minced garlic, ground cumin, dried oregano, chili powder, kosher salt, and black pepper until combined.

Marinate steak

Place the steak in a shallow dish or large resealable bag. Pour the marinade over the steak, turning to coat thoroughly. Press out excess air (if using a bag) and refrigerate for at least 1 hour and up to 6 hours. For best flavor and tenderness aim for 2–4 hours. Do not marinate more than 8 hours to avoid texture breakdown from the citrus.

Bring steak to room temperature

About 20–30 minutes before cooking, remove the steak from the refrigerator so it comes closer to room temperature. This ensures more even cooking on the grill or pan.

Preheat grill or skillet

Preheat an outdoor grill to high (450–550°F / 230–290°C) or heat a heavy cast-iron skillet over high heat on the stovetop until very hot. Lightly oil the grill grates or brush the skillet with a little oil.

Cook the steak

Remove steak from the marinade and let excess drip off; discard used marinade. Place steak on the hot grill or skillet and cook 3–5 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C), 5–7 minutes per side for medium (135°F / 57°C). Times vary with thickness — aim for desired internal temperature using an instant-read thermometer.

Rest and slice

Transfer the cooked steak to a cutting board and let rest for 8–10 minutes to allow juices to redistribute. Slice against the grain into thin strips about 1/4-inch thick for tender pieces.

Tacos & Toppings

Warm tortillas

Warm corn tortillas just before serving. Options: 1) On a hot dry skillet or comal for 20–30 seconds per side until pliable and lightly charred; brush lightly with a little vegetable oil if you want softer tortillas. 2) Directly over a gas flame with tongs to get small char spots. Keep warmed tortillas wrapped in a clean kitchen towel to stay pliable.

Assemble tacos

Place a warmed corn tortilla on a plate. Add 2–3 slices of sliced carne asada per taco (adjust to preference). Top with a small sprinkle of finely diced white onion and chopped cilantro.

Finish and serve

Optional: sprinkle a pinch of coarse sea salt on each taco and serve with lime wedges for squeezing over the tacos. Serve immediately while steak and tortillas are warm.