Carne Asada Tacos

There’s not much better than flank steak tacos, and it’s so easy to make restaurant-style Carne Asada Tacos at home. However, if you want something other than tacos, this marinated grilled meat is delicious in quesadillas and burrito bowls, over nachos and salads, or simply serve it with rice and beans.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 10

Marinating time 30

Total Time 55

Servings servings (2 tacos each)

Calories 578

Author Kim

Ingredients

For the marinade:

handful of cilantro
1 clove garlic
1 lime, juiced
1/3 cup olive oil
2 teaspoons honey
1/2 teaspoon cumin
1/2 teaspoon ancho-chili pepper (or substitue with regular chili powder)
1/2 teaspoon red pepper flakes
salt and black pepper, to taste

For the Pico de Gallo:

3 to 4 large Roma tomatoes (about 1 pound), seeded, sliced, and diced small
1/4 to 1/2 cup diced red or white onion, diced small
1 small to medium jalapeño pepper, diced finely (about 1 tablespoon minced)
1 clove garlic smashed, peeled, and minced
2 green onions, sliced and coarsely chopped
2 tablespoons chopped fresh cilantro
1/2 lime, juiced
1/2 teaspoon salt, or to taste

For the tacos:

1 (2 pound) flank steak or skirt steak
12 corn, flour, or whole wheat tortillas

Optional toppings:

iceberg lettuce or slaw, shredded or sliced
avocado or guacamole
sour cream or Greek yogurt
salsa
cheese

Instructions

Make the marinade. In a small food processor, pulse the cilantro, garlic and lime juice until chopped. Add the remaining marinade ingredients in with the cilantro mixture and pulse until combined.
Marinate the steak. Place the steak and marinade in a gallon size re-sealable bag or shallow dish. Cover and marinate steak in the refrigerator for 2 to 4 hours.
Make the Pico de Gallo. Combine all of the ingredients for the Pico de Gallo in a large bowl and toss to combine. Cover with plastic wrap and refrigerate until the tacos are ready.
Bring the steak back to room temperature. Remove the dish (or bag) from the refrigerator, take the steak out of the marinade and transfer it to a clean plate. Season each side with a few generous pinches of salt and pepper, then let the steak rest for 30 minutes or until it reaches room temperature.
Cook the steak. Preheat your grill to 450-500°F. Once your grill is preheated, place the steak onto the hot grates. (you can discard marinade) Close the lid and grill for 5 minutes. Flip and repeat for 4 to 5 more minutes.
Rest the steak. Transfer the steak to a cutting board, tent with foil and let rest for 8-10 minutes before slicing, which will help to seal in the juices. Be sure to slice the steak against the grain.
Warm tortillas. Pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.
Assemble tacos. Divide thinly sliced strips of the steak among the heated tortillas and top with thinly shredded iceberg lettuce, Pico de Gallo and cheese if you'd like. Serve with chips, salsa, and margaritas and you’re good to go!

Notes

*Nutritional information includes the Pico de Gallo and tortillas, but not any optional toppings.

**Cooking time is an estimate and depends on the thickness of your meat. Use a meat thermometer for accuracy.

Internal temperatures for steak are as follows (measured in the thickest part of the steak):

Rare: 125°F or 52°C (remove from the grill at 120°F or 49°C.)
Medium-rare: 135°F or 57°C (remove from the grill at 130°F or 54°C.)
Medium: 145°F or 63°C (remove from the grill at 140°F or 60°C.)
Medium-well: 150°F or 66°C (remove from the grill at 145°F or 63°C.)
Well done: 160°F or 71°C (remove from the grill at 155°F or 68°C.)

FDA note: The FDA recommends that steak be cooked to an internal temperature of 145°C or 63°C.

Nutrition