📝 About This Recipe
Experience the smoky, vibrant soul of Northern Mexico with these authentic Carne Asada tacos. Thinly sliced flank steak is bathed in a citrusy, spice-forward marinade before hitting a screaming-hot grill to achieve that signature charred crust and tender interior. Served on warm corn tortillas with zesty salsa verde and crisp onions, these tacos offer a perfect balance of heat, acid, and savory flame-kissed beef.
🥗 Ingredients
The Meat
- 2 pounds Flank Steak or Skirt Steak (trimmed of excess silver skin)
The Marinade
- 1/4 cup Olive Oil (extra virgin)
- 1/4 cup Lime Juice (freshly squeezed, about 2-3 limes)
- 1/4 cup Orange Juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1/2 cup Cilantro (finely chopped)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Chili Powder (Ancho or Guajillo preferred)
- 1 tablespoon Soy Sauce (for depth of umami)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Assembly
- 12-18 pieces Corn Tortillas (small street-style size)
- 1 small White Onion (finely diced)
- 1/2 cup Fresh Cilantro (roughly chopped for garnish)
- 4 pieces Radishes (thinly sliced)
- 1 cup Salsa Verde (roasted tomatillo style)
- 2 pieces Limes (cut into wedges)
👨🍳 Instructions
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1
In a medium bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, chopped cilantro, cumin, chili powder, soy sauce, salt, and pepper to create the marinade.
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2
Place the steak in a large gallon-sized resealable bag or a shallow glass dish. Pour the marinade over the meat, ensuring it is completely coated. Seal and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor penetration.
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3
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature; this ensures even cooking.
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4
Preheat your grill (outdoor charcoal preferred, or a heavy cast-iron grill pan) to medium-high heat. You want it hot enough that the meat sizzles instantly upon contact.
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5
Remove the steak from the marinade, shaking off any excess liquid. Do not pat dry completely, as the oil helps create the char.
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6
Place the steak on the grill. Cook for about 5-7 minutes per side. For a medium-rare finish, aim for an internal temperature of 130-135°F (54-57°C).
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7
During the last 2 minutes of grilling, place your corn tortillas on the cooler side of the grill for 30 seconds per side until they are soft, pliable, and slightly charred.
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8
Transfer the cooked steak to a cutting board. Tent loosely with aluminum foil and let it rest for a full 10 minutes. This is crucial for the juices to redistribute.
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9
Identify the grain of the meat. Use a sharp knife to slice the steak against the grain into thin strips, then dice those strips into small, bite-sized cubes.
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10
Place a generous spoonful of the diced beef onto the center of two stacked warm tortillas (the double layer prevents tearing).
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11
Top with a sprinkle of diced white onion and a pinch of fresh cilantro.
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12
Drizzle with salsa verde and serve immediately with lime wedges and radish slices on the side.
💡 Chef's Tips
Always slice against the grain to ensure the meat is tender rather than chewy. Don't skip the citrus in the marinade; the acid breaks down the tough fibers of the flank steak. For the best char, use lump charcoal and wait until the coals are covered in grey ash. If using a stovetop pan, work in batches to avoid crowding the pan, which causes the meat to steam instead of sear. Keep your tortillas warm by wrapping them in a clean kitchen towel or a tortilla warmer as they come off the heat.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a refreshing Hibiscus Agua Fresca (Jamaica). Serve with a side of Mexican Street Corn (Elote) topped with cotija cheese and tajin. Offer a side of Frijoles de la Olla (pot-cooked beans) for a traditional touch. Provide a variety of salsas, including a creamy avocado salsa and a spicy salsa roja. Serve with grilled green onions (cebollitas) and charred jalapeños.