Description
Delicious Carne Asada Tacos featuring juicy, marinated flank or skirt steak grilled to perfection and served on warm corn tortillas with fresh toppings like diced onions, cilantro, and crumbled cotija cheese.
Ingredients
Units
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Marinade
- 1 jalapeño pepper, seeded and minced
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/2 cup chopped cilantro
- 1/3 cup olive oil
- Juice of 1 orange (about 1/4 cup of juice)
- Juice of 1 lime (about 2 tablespoons of juice)
- 2 tablespoons white wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon kosher salt (plus more for grilling)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder
- 1/4 teaspoon freshly ground black pepper (plus more for grilling)
Main Ingredients
- 2 pounds flank steak or skirt steak, excess fat removed
- 16 corn tortillas, warmed (or flour tortillas)
- 1/2 medium onion, finely diced
- 1/2 cup chopped cilantro
- 1 cup crumbled cotija cheese
- Lime wedges, for serving
- Optional toppings: your choice of additional fresh ingredients
Instructions
- Prepare the Marinade: In a bowl, combine the minced jalapeño, garlic, cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, kosher salt, cumin, oregano, ancho chili powder, and freshly ground black pepper. Stir well to incorporate all the ingredients evenly.
- Marinate the Steak: Place the flank or skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking, then season the steak with additional kosher salt and freshly ground black pepper just before grilling.
- Grill the Steak: Place the marinated steak on the hot grill and cook for about 4-5 minutes per side, depending on thickness, until it reaches your desired level of doneness (medium-rare to medium is recommended for the best tenderness).
- Rest and Slice the Steak: Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes. This helps retain juices. Slice the steak thinly against the grain for maximum tenderness.
- Warm the Tortillas: While the steak is resting, warm the corn tortillas on the grill or a skillet until pliable and lightly charred.
- Assemble the Tacos: Place slices of carne asada onto each tortilla. Top with finely diced onions, chopped cilantro, and crumbled cotija cheese. Serve with lime wedges for squeezing on top, and any additional desired toppings.
Notes
- For best results, marinate the steak overnight to maximize flavor and tenderness.
- You can substitute flank or skirt steak with other cuts such as sirloin, but the texture might differ.
- Use corn tortillas for a traditional taco experience; however, flour tortillas work well for wrapping if preferred.
- If you like extra heat, keep some jalapeño seeds or add sliced fresh jalapeños as a topping.
- For a smoky flavor, use a charcoal grill or add smoked chili powder to the marinade.
- Leftover steak can be refrigerated and used the next day in tacos, burritos, or salads.
Nutrition
- Serving Size: 2 tacos
- Calories: 337 kcal
- Sugar: 2 g
- Sodium: 584 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
