Carne Asada Recipe
Marinated steak, red onion, salsa verde, cotija cheese, cilantro on a corn tortilla
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Ingredients
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Marinade & Steak
Onions & Salsa Verde
Assembly & Garnish
Method
Marinade & Steak
Prepare marinade
In a medium bowl whisk together 1 cup fresh lime juice, 1/4 cup orange juice, 2 tablespoons olive oil, 2 tablespoons soy sauce, 3 teaspoons minced garlic, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1 teaspoon kosher salt and 1/4 cup chopped fresh cilantro until combined.
Marinate steak
Place the 1 lb flank or skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, pressing out excess air and sealing. Massage marinade into the meat, refrigerate and marinate at least 2 hours and up to 8 hours (overnight is fine for deeper flavor).
Bring to room temperature
About 30 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature while keeping it covered.
Cook steak
Preheat a grill or heavy cast-iron skillet over high heat until very hot (about 500°F / a good sear). Remove steak from marinade, pat lightly dry with paper towels (reserve marinade). Oil the grill grates or skillet lightly. Sear steak 3-5 minutes per side for medium-rare, depending on thickness, until an instant-read thermometer reads 125–130°F for medium-rare. If you prefer more done, cook to 135–145°F accordingly.
Rest and slice
Transfer steak to a cutting board and tent loosely with foil. Let rest 8-10 minutes. Slice very thinly against the grain into bite-sized strips for tacos.
Onions & Salsa Verde
Quick-pickle red onion
While steak marinates (or up to 1 hour before serving), thinly slice the red onion into half-moons. In a small heatproof bowl or jar combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 teaspoon granulated sugar and 1/2 teaspoon salt. Stir until sugar/salt dissolve. Add sliced onions, press them below the liquid, and let sit at room temperature for at least 15 minutes or refrigerate up to 2 hours. Drain before using.
Make salsa verde
Preheat broiler or a dry skillet. Place 6 husked tomatillos, 1 jalapeño and 1 garlic clove on a baking sheet and broil or char in skillet until black spots appear and tomatillos soften, turning occasionally (about 5–8 minutes). Alternatively, simmer until soft. Transfer to a blender or food processor with 1/4 cup fresh cilantro, 2 tablespoons fresh lime juice and 1/2 teaspoon salt. Blend to a slightly chunky consistency. Taste and adjust salt or lime if needed. Chill briefly or serve at room temperature.
Assembly & Garnish
Warm tortillas
Heat a dry skillet over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil (or skip oil for dryer tortilla) and warm 20–30 seconds per side until pliable and lightly charred spots appear. Keep wrapped in a clean towel to stay warm.
Build tacos
Place warmed corn tortillas on a plate. Divide sliced carne asada evenly among tortillas (about 2 oz meat per taco). Top with a spoonful of salsa verde, a few rings of pickled red onion, and a sprinkle of crumbled cotija cheese. Finish with fresh cilantro leaves and a squeeze of lime juice to taste.