The older I get, the more I realize that the simplest of tacos are sometimes the best of them. When you allow the flavor of the actual protein to shine, you don’t need to enhance the taco with so many toppings. This is why I love these street-style carne asada tacos. They are simple, yet full of flavorful, served over a warm tortilla. You bet if they are on the menu, I am ordering them! The key to making these tacos is marinating the steak to incorporate all those authentic flavors.
What cut of steak do you use for carne asada?
Carne asada tacos are typically made with a flank or skirt steak. I prefer to use a flank steak to make these tacos.
What is the marinade made with?
I make the marinade by combining salt, black bepper, cumin, oregano, and chili powder and add low sodium soy sauce and white wine vinegar into a bowl. After, I add my cilantro and toss to combine all the ingredients. Once done, I place my flank steak into a bowl and lather the marinade on top. Let the flank steak marinate for a few hours .
How to make carne asada tacos?
- Marinate your steak: Combine the salt, black bepper, cumin, oregano, and chili powder and add low sodium soy sauce, olive oil, lime and white wine vinegar into a bowl. After, add the cilantro and toss to combine all the ingredients. Once done, place my flank steak into a bowl and lather the marinade on top. Let the flank steak marinate for a few hours in the fridge.
- Cook your steak: Heat a grill or a skillet to medium high (if using a skillet add about a tablespoon of oil). Sear your steak on each side for about 5-7 minutes. Remove the steak after and allow it to rest for another five minutes (this should give your steak a medium temperature).
- Make your toppings: While your steak is cooking, prepare your toppings and your tortilla. I like to use a simple topping of red onions, cilantro, and lime and finish it off with some cotija cheese, but feel free to add whatever toppings you’d like.
- Assemble your tacos: Once your steak is done resting, slice and dice the steak into bite size pieces. Place them onto the warm tortillas and add your toppings. Now take a bite and enjoy!
Ingredients
- 1 ½ lbs of flank or skirt steak
- 2 tsp of salt
- 1 tsp of cumin
- 1 tsp of oregano
- 1 tsp of chili powder
- 2 tbsp of low sodium soy sauce
- 1 tbsp of white wine vinegar
- 1 tbsp of olive oil light preferably
- 4 tbsp of lime juice
- ¼ cup of cilantro chopped and tightly packed
- 12 corn tortillas
- cotija cheese
Red onion and cilantro topping
- ½ cup of red onions diced
- ¼ cup of cilantro diced and tightly packed
- 2 tbsp of lime juice
Instructions
- Combine the salt, black bepper, cumin, oregano, and chili powder and add low sodium soy sauce, olive oil, lime and white wine vinegar into a bowl. After, add the cilantro and toss to combine all the ingredients. Once done, place the flank steak into a bowl and lather the marinade on top. Let the flank steak marinate for a few hours in the fridge.
- Heat a grill or a skillet to medium-high (if using a skillet, add about a tablespoon of canola oil). Sear your steak on each side for about 5-7 minutes, for a total of 10-14 minutes. Remove the steak after and allow it to rest for another five minutes (this should give your steak a medium temperature).
- While your steak is cooking, prepare your toppings and warm your tortillas.
- In a bowl toss together the diced red onions, cilantro and lime. Set aside.
- Warm your tortillas as directed by the packaging
- Once your steak is done resting, slice and dice the steak into bite size pieces. Place them onto the warm tortillas and add your red onion cilantro topping and cotija cheese. Feel free to add any other toppings you would like. Now take a bite and enjoy!
