Carne Asada Street Tacos
These carne asada street tacos are full of delicious flavor, easy to make, and a family favorite taco recipe perfect for lunch or dinner, or as an addition to a larger Taco Tuesday spread.
Servings: 24 Street Tacos
Ingredients
- 2 pounds flank steak
- 24 corn tortillas, street taco size
Marinade
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon red crushed peppers
- ⅓ cup cilantro chopped
- ¼ cup lime juice
- ¼ cup orange juice
- ¼ cup vegetable oil
Optional Garnish
- 1 medium white onion, diced
- 1 cup chopped cilantro
- 4 limes, cut into wedges
Instructions
Marinade
- In a large gallon size baggie, add seasonings for the marinade, along with cilantro, lime juice, orange juice, and vegetable oil. Seal and shake to combine.
- Place flank steak into bag, seal, shake to coat, and place in the refrigerator to marinate for 6+ hours or overnight.
Grill or Pan-Sear
- After the steak has marinated, remove from the bag and place on the hot grill. Barbecue for 7-10 minutes per side, or until desired doneness is obtained.
- If pan-searing, heat a tablespoon of canola oil in a cast-iron pan, over high heat.
- Place marinated flank steak into the hot pan and let sear for 2-3 minutes on each side.
- If more time is needed, turn heat to low and continue cooking until desired doneness is obtained.
- Place flank steak on a cutting board and allow to rest at least 5 -10 minutes before slicing against the grain.
- Chop strips of steak into small pieces.
- Heat corn tortillas either over an open flame, turning over with tongs until soft, or in a pan over medium high heat until cooked to your liking.
- Add meat, diced onions, and cilantro to each tortilla and a little squeeze of lime juice.
Notes
- While 6 hours is the minimum time recommended to marinate your steak, letting it marinate overnight produces a more flavorful and tender final product.
- Keep the heat high when cooking your steak. Flank steak is best when cooked quickly over high heat and then sliced against the grain.
- Always slice your flank steak against the grain. Slicing in this way shortens the muscle fibers, making the steak tender.
- To avoid the stinging eyes that come with chopping onions, refrigerate your onion for about an hour before chopping it.