Carne Asada Tacos
Citrus-and-garlic marinated flank steak grilled over high heat, charred and sliced thin for smoky, juicy street-style tacos.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Whisk together the orange juice, lime juice, half the cilantro, garlic, jalapeno, olive oil, cumin, salt, and pepper to make the marinade.
- 2
Place the steak in a zip-top bag with the marinade, press out the air, and refrigerate for at least 1 hour or up to 4 hours; longer than that and the acid can make the meat mushy.
- 3
Heat a grill or cast-iron skillet to high. Remove the steak from the marinade, pat it dry, and grill 3 to 4 minutes per side for medium-rare, until well charred and an internal temperature of 130 degrees F.
- 4
Transfer the steak to a cutting board and rest for 5 to 10 minutes, then slice thinly against the grain into bite-sized strips.
- 5
Warm the corn tortillas directly over the flame or in a dry skillet until pliable and lightly charred.
- 6
Fill each tortilla with steak and top with diced onion, the remaining cilantro, and a squeeze of lime.
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