Carne Asada Tacos Recipe

Make the Marinade

In a medium bowl, combine 1 cup fresh lime juice, 1/4 cup orange juice, 2 tbsp olive oil, 2 tbsp soy sauce, 4 tsp minced garlic, 1/2 cup chopped cilantro, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp chipotle or ancho chili powder if using. Whisk until blended.

Marinate the Steak

Trim excess fat from the 1 lb steak if needed and place steak in a resealable bag or shallow dish. Pour marinade over the steak, pressing out excess air if using a bag. Massage marinade into the meat so it's well coated. Refrigerate for at least 1 hour and up to 6 hours (avoid longer than 8 hours with high acidity to prevent mushy texture).

Bring to Room Temperature

About 30 minutes before cooking, remove the steak from the refrigerator to come closer to room temperature. Reserve marinade (see note).

Preheat and Prepare

Heat a heavy cast-iron skillet or grill to high heat until very hot (a drop of water should sizzle and evaporate). Pat the steak dry with paper towels to promote browning. Brush the steak lightly with 1 tbsp neutral oil.

Sear the Steak

Place the steak on the hot skillet or grill. Cook undisturbed for 3-4 minutes per side for medium-rare (time will depend on thickness), or until an instant-read thermometer reads 125-130°F (52-54°C) for medium-rare. If you prefer medium, cook to 135°F (57°C). Avoid overcooking — the steak will be sliced thin.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Let rest 8-10 minutes so juices redistribute. Meanwhile proceed with warming tortillas and prepping toppings.

Warm the Tortillas

Heat a clean cast-iron skillet or nonstick pan over medium-high heat. Lightly butter each tortilla with a little butter (optional) or spray with water, and warm for 20-30 seconds per side until pliable and slightly charred spots appear. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft.

Prep Toppings

While the steak rests, dice 1/2 cup white onion, chop 1/2 cup fresh cilantro, slice radishes if using, and prepare lime wedges. If using avocado or guacamole, slice or scoop now. Crumble cotija or queso fresco if using.

Slice Steak

Thinly slice the rested steak against the grain into small strips (about 1/4-inch thick). This ensures tender bites.

Build Tacos

Place 2-3 slices of carne asada onto each warmed tortilla. Top with a pinch of diced onion, chopped cilantro, a slice of avocado or a spoonful of guacamole if desired, a few radish slices, and a sprinkle of cotija cheese. Squeeze fresh lime over the top and add salsa or hot sauce to taste.

Serve

Serve immediately while hot. Provide extra lime wedges and salsa at the table.

If you want a smoky flavor, grill the steak over high heat or use a charcoal grill. For more tender results with thicker cuts, reverse-sear: cook low in the oven to target temp then sear quickly on high heat. Reserved marinade can be boiled for 5 minutes and used as a finishing sauce, but do not use raw marinade directly on cooked meat without boiling. Adjust chile powder to taste for heat level.