Mexican Carne Asada Tacos
Grilled marinated beef tacos with charred meat, corn tortillas, and fresh toppings. Served warm with lime, onion, and cilantro.
Ingredients
Method
In a shallow bowl or zip-lock bag, combine lime juice, orange juice, olive oil, minced garlic, oregano, cumin, chili powder, salt, and black pepper. Whisk or shake until well blended.
Place the beef flank steak in the bowl or bag with the marinade, turning to coat all sides evenly. Refrigerate for at least 2 hours, or up to 8 hours, turning the meat halfway through.
Remove the beef from the refrigerator 15 minutes before grilling. Preheat a grill or grill pan to high heat (450°F or hotter). Pat the beef dry with paper towels.
Place the beef on the hot grill and cook for 6–8 minutes on the first side without moving it, until a dark char forms. Flip and cook for another 5–7 minutes for medium-rare (internal temperature 130–135°F). Let rest for 5 minutes, then slice thinly against the grain.
Warm the corn tortillas directly over the grill flame or in a dry pan for 20–30 seconds per side until pliable.
Place sliced beef on each warm tortilla. Top with diced red onion and fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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