Carne Asada Tacos

Ingredients:

For the Carne Asada Marinade

• 2 lbs flank steak or skirt steak

• 1/2 cup orange juice

• 1/4 cup lime juice (about 2-3 limes)

• 1/4 cup soy sauce

• 1/4 cup olive oil

• 4 cloves garlic, minced

• 1 jalapeño, finely chopped (optional)

• 1/4 cup fresh cilantro, chopped

• 1 teaspoon Knorr’s 

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• Salt and pepper, to taste

For the Tacos

• Corn tortillas

• Diced onions

• Chopped fresh cilantro

• Lime wedges

• Sliced radishes (optional)

• Sliced avocado (optional)

• Salsa or hot sauce

Instructions:

1. Marinate the Steak:

• In a large bowl or zip-top bag, combine the orange juice, lime juice, soy sauce, olive oil, minced garlic, chopped jalapeño, chopped cilantro, cumin, paprika, chili powder, salt, and pepper.

• Add the flank steak to the marinade, ensuring it is well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or overnight for best flavor.

2. Cook the Steak:

• Add 1 tbsp of olive oil to a cast iron skillet

• Remove the steak from the marinade and let any excess marinade drip off. Grill the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).

• Let the steak rest for 5-10 minutes before slicing.

3. Prepare the Toppings:

• While the steak is resting, warm the corn tortillas on the grill or in a dry skillet over medium heat until they are pliable and slightly charred.

4. Assemble the Tacos:

• Slice the rested steak thinly against the grain.

• Place a few slices of steak onto each warmed tortilla.

• Top with pickled onions, chopped cilantro, and any additional toppings like sliced radishes, avocado, salsa, or hot sauce.

• Serve with lime wedges on the side for squeezing over the tacos.