Classic carne asada tacos the whole family will love! Add onion and cilantro or sour cream, cheese, salsa, guacamole, etc.
INGREDIENT
Carne Asada Recipe:– 2 lbs flank steak or skirt steak– ½ cup orange juice– 4 Tbsp fresh lime juice– 3 Tbsp liquid aminos or soy sauce– 2 Tbsp white vinegar or rice vinegar– ¼ cup avocado oil*– 1 cup fresh cilantro chopped– 5 cloves garlic minced– 1 tsp sea salt– ½ tsp black pepperFor the Tacos:– Corn tortilla– White onions chopped– Fresh cilantro chopped– Store-bought or homemade salsa
To marinate steak, mix orange juice, lime juice, liquid aminos, vinegar, oil, cilantro, garlic, salt, and pepper in a bowl or measuring cup.
Step 1
INSTRUCTIONS
Place flank steak and marinade in a 1-gallon zip lock bag. Seal the bag and gently marinate the whole steak. Refrigerate at least 1 hour, preferably 4–8.
Step 2
Grill or griddle carne asada after marinating. Bring carne asada to room temperature to cook evenly.
Step 3
Grilling Directions:
Start your gas or charcoal grill on medium-high. Before grilling, pat the marinated steak on both sides with paper towels. For perfect medium-rare steak or carne asada, sear both sides for 6 minutes.
Step 4
Final cooking temps are below. Use 1–2 tablespoons of avocado or canola oil to cook a 12-inch cast iron skillet over medium-high heat.
Step 5
Drain meat marinade in a hot skillet. Paper towels remove water. Sear marinated carne asada steak in hot skillet for 6–8 minutes per side until done.
Step 6
After 10 minutes, use an instant-read thermometer to check meat doneness.
Step 7
Make Tacos:
Slice the meat against the grain with a sharp knife after 15 minutes of resting. Cut steak slices into bites.
Step 8
Cook carne asada crispier in cast iron. One-layer chopped carne asada in a cast iron skillet over high heat. Stir meat chunks every 1–2 minutes until charred.
Step 9
Warm corn tortillas for cilantro-white onion carne asada tacos. Heat tortillas in the microwave or carefully over gas.
Step 10
Make carne asada taco toppings with fresh pico de gallo, sour cream, green and red onions, guacamole, cotija cheese, and creamy coleslaw.