Carne Asada Tacos

These easy Carne Asada Tacos start with flank stead that goes into an easy citrus marinade to infuse flavor. Then cooked to a medium doneness, piled into soft tortillas, and topped with my bight and fresh chimichurri sauce. These are so good you won’t believe you made them at home!

Ingredients & Substitutions

• Flank Steak: Conquer this tough cut of meat with a citrus marinade that will tenderizes the meat making it flavorful and juicy.
• Citrus Juice: A blend of orange juice and lime juice is all you need to make an epically flavorful steak tacos marinade that tenderizes the meat. 
• Garlic: Adds tons of flavor, use freshly chopped.
• Cumin: The ever-essential taco seasoning that adds lovely smoky depth
• Salt and Pepper: The most important ingredients when it comes to seasoning steak, use liberally
• Tortillas: Flour or corn tortillas, whichever you prefer. Pop on the stove or in a pan for some grill marks
• Toppings: I like to keep things simple with cilantro, radish, and queso fresco to let the tender flank steak really shine, but you can doctor up yours however you please.

As with any protein, don’t forget to give your meat ample time to rest before cutting into it. Also, be sure to cut it against the grain for maximum tenderness. 

Print Recipe

Carne Asada Tacos

Author: savoryfoodtrail.com Cooking Method: Grill Cuisine: Mexican Courses: Dinner Recipe Keys: High Protein Non Vegetarian

Difficulty: Intermediate Prep Time 70 mins Cook Time 8 mins Rest Time 5 mins Total Time 1 hr 23 mins

Servings: 4

Ingredients

Servings

Steak & Marinade

• 1 lb Flank stead
• 1 cup Orange juice
• ¹⁄₂ cup Lime juice
• 4 Garlic cloves (minced)
• ¹⁄₂ tbsp Cumin
• ¹⁄₂ tsp Salt
• ¹⁄₄ tsp Black pepper
• 2 tbsp Olive oil

For Serving

• 8 flour or corn tortillas
• 1 cup Cheese (monterey, queso fresco)
• Other toppings (radish, pickled onions, tomatoes, jalapeños)

Instructions

1. Place the flank steak in a baking dish. In a medium mixing bowl, stir together the olive oil, garlic, orange juice, lime juice, cumin, salt, and pepper.

    

   Pour over the steak. Cover tightly with plastic and refrigerate for at least 1 hour or up to 8 hours (do not marinate for more than 8 hours or the steak will break down and soften too much).

2. Cook the Steak

   When ready to grill, remove the steak from the refrigerator and let stand at room temperature while you prepare any toppings and preheat the grill.

    

   Preheat an outdoor grill, indoor grill pan, or cast iron skillet on medium-high heat

    

   Cook the steak for about 3-4 minutes per side, flipping once, until medium-rare (The steak should read 135 degrees F on a meat thermometer.) 

    

   Remove the steak to a cutting board and cover with foil. Let rest for 5 minutes (this allows the juices to sink into the meat), then cut the steak into thin, 1/4-inch slices, slicing it across the grain.

3. Fix your tacos

   Next, warm the tortillas. Place them in a dry skillet heated over medium-high or heat them on the grill for about 30 seconds per side, until warmed through.

    

   To serve, fill the tortillas with a few slices of beef. Sprinkle with cheese and any desired toppings. 

Keywords: Carne Asada, Tacos, Carne Asada Tacos