Mexican Carne Asada Tray
Grilled marinated beef with charred vegetables and fresh toppings served on a shared platter. Assemble and eat family-style with warm tortillas, salsas, and lime.
Ingredients
Method
Mix lime juice, olive oil, minced garlic, oregano, cumin, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
Add beef flank steak to marinade, coat thoroughly, cover, and refrigerate for at least 2 hours (or up to 24 hours for deeper flavor).
Remove meat from refrigerator 30 minutes before grilling. Toss red onion, bell pepper, and zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a separate bowl.
Heat grill to medium-high (about 450°F). Grill corn tortillas for 1–2 minutes per side until lightly charred and warm; set aside on a clean plate.
Grill vegetables: place onion, peppers, and zucchini directly on grates. Cook 4–6 minutes per side, turning occasionally, until charred and tender; transfer to serving platter.
Grill beef: place flank steak on grill and cook 4–5 minutes per side for medium-rare (internal temperature 130–135°F). Let rest 5 minutes, then slice against the grain into 1/2-inch strips.
Arrange beef slices and grilled vegetables on a large platter. Place warm tortillas, salsa roja, fresh cilantro, and lime wedges alongside.
Serve family-style: guests build their own tacos by filling tortillas with beef, vegetables, cilantro, salsa, and a squeeze of fresh lime.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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