Warmer months mean CARNE ASADA TACO TIME!
It’s Sprummer (Spring / Summer hybrid). One of my favorite things make as the days get warmer? Carne Asada Tacos!! I use flank steak for the tacos, one of my favorite cuts of meat. Mostly because it takes no time to grill up. With just a few simple ingredients you can turn a boring steak into something magical. And yes…magical is the exact word I would use to describe these Carne Asada Tacos. Just add some avocado, cotija cheese, pickled jalapeños, tomatoes, onions, cilantro, pretty much whatever you can find, throw it on there!
I lived in 2 key places that served the BEST Mexican food (next to actually living in Mexico)…
Southern California and Tucson, Arizona. I have been completely spoiled when it comes to delicious Mexican food. To me, it is all about using super fresh ingredients. It is unfussy, simple, and let’s face it, it’s always a fiesta when you’re serving up Mexican food.
Having friends over and want to plan some fiesta food? These Carne Asada Tacos should definitely take the spotlight.
You can use skirt steak as well but I have a soft spot in my heart for flank for whatever reason.
Once this beautiful cut of beef is marinated and perfectly grilled on the BBQ (think epic char marks), thinly slice the beef against the grain. My husband likes thicker slices in his tacos, I like thinner. I just find it easier to bite-and-break-away.
Assemble your tacos with your thinly sliced carne asada, avocado, cotijia cheese, pickled jalapeños, onions, cilantro, dollop of sour cream and a big squeeze of lime.
PERFECT CARNE ASADA TACOS!
- 2 lbs Flank Steak (or Skirt Steak)
- 1/2 cup Worcestershire Sauce
- 1 orange, juiced (about 1/2 cup)
- Zest of 1 lime
- 1 lime, juiced (about 1/4 cup)
- 1/4 cup white onion, diced
- 2 garlic cloves, crushed
- 1 teaspoon red chili flakes
- 1 chili powder
- 1 Tablespoon smoked paprika
- 1/2 Tablespoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Place all marinade ingredients in a large plastic bag and shake to mix together
- Add steak to marinade, make sure steak gets coated and submerge it in the marinade it as evenly as possible
- Seal tight, place in a large bowl and refrigerate for 2-6 hours
- Heat grill on medium heat until the rack is nice and hot
- Remove steak from the bag and pat dry. Discard extra marinade
- Liberally season your steak with your dry rub
- Place on grill for direct cooking
- Grill approximately 3-4 minutes per side
- It is always best to check internal temperature with digital thermometer
- I personally like mine medium rare so I shoot for 135 degrees internal temp
- Remove steak from heat
- Let steak rest for 5-10 minutes then slice against the grain
- Serve in warm tortillas and top with desired garnishes
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