Carne asada, a cherished dish that originated in Mexico, showcases the vibrant and bold flavors of traditional Mexican cuisine. This recipe for carne asada celebrates the art of grilling tender flank steak to perfection, creating a delicious dish that embodies the essence of Mexican culture. In Mexican culinary heritage, carne asada holds a special place as a staple in outdoor gatherings, family celebrations, and cherished street food.
For the carne asada
2 tablespoons white vinegar
1 tablespoon vegetable oil
1 orange, juiced
2 limes, juiced
½ white onion, thinly sliced
3 cloves garlic, thinly sliced
1 jalapeño, halved and seeded
¾ pounds flank steak
Salt and pepper
For the tacos
1 bunch cilantro, chopped
1 onion, chopped
Salsa, for serving
Combine the vinegar, oil, citrus juices, onions, garlic, and jalapeño in a bowl.
Place the flank steak in a ziplock bag and add the marinade. Seal tightly. Refrigerate overnight (or up to 24 hours).
Preheat a charcoal or gas grill to medium heat.
Remove the steak from the ziplock bag and discard the marinade. Season the steak generously with salt and pepper on both sides.
Place the steak on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.
While grilling the steak, lightly grill the tortillas by placing them directly on the grill for a few seconds on each side until slightly charred.
Once the steak is cooked to your liking, remove it from the grill and let it rest. Slice the grilled steak against the grain into thin strips.
To assemble the carne asada tacos, place a few slices of grilled steak onto each warmed tortilla. Top with chopped cilantro, chopped onions, and a spoonful of salsa.