Carne Asada Wrap

Steps

1. 1

   Toast and blend the marinade

   • In a dry skillet over medium heat, place the dried chiles and toast for 1-2 minutes, stirring gently, until fragrant and slightly softened.
   • Transfer to a bowl of warm water and soak for 10 minutes until fully pliable.
   • Remove stems and seeds, discarding them.
   • Place the softened chiles in a blender along with lime juice, orange juice (if using), minced garlic, cumin, oregano, olive oil, kosher salt, and black pepper.
   • Blend until completely smooth, about 1-2 minutes.
   • The marinade should be pourable with no large chunks.

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   Ready when: Chiles are fragrant and pliable; marinade is smooth and emulsified

   Tip: Toast the chiles just until fragrant—over-toasting turns them bitter and ruins the marinade

2. 2

   Marinate the beef

   • Place the flank steak in a large zip-top freezer bag or shallow baking dish.
   • Pour the blended marinade over the beef, turning to coat all surfaces evenly, especially the thicker edges.
   • Seal the bag or cover the dish and refrigerate.
   • For the best flavor, marinate for 4-8 hours or up to 24 hours, turning the bag halfway through if possible.
   • A minimum of 2 hours is acceptable, but overnight marinating will give you the deepest, most authentic flavor.

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   Ready when: Beef is evenly coated and has been refrigerated

   Tip: The longer the marinade, the deeper the flavor. Plan ahead by marinating overnight whenever possible

3. 3

   Prepare the grill and vegetablesOven 500°F / 260°C

   • Remove the marinated beef from the refrigerator 30 minutes before grilling to bring it closer to room temperature, which ensures even cooking throughout.
   • While waiting, use a grill brush to clean the grill grates thoroughly.
   • Preheat a gas grill to high (450-500°F / 232-260°C) or arrange charcoal for high direct heat.
   • Cut the onions in half lengthwise, keeping the root end partially intact so the layers stay together.
   • Lightly brush both flat sides of each onion half with a bit of olive oil and season with a small pinch of kosher salt and black pepper.

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   Ready when: Grill grates are clean and hot; beef feels cool but not cold; onions are oiled and seasoned

   Tip: Bringing meat to room temperature ensures the interior cooks evenly without overcooking the exterior

4. 4

   Grill the steak

   • Pat the beef completely dry with paper towels (moisture prevents a good crust).
   • Discard any excess marinade left in the bag.
   • Place the steak on the hot grill grates and leave it undisturbed for 5-6 minutes, allowing a deeply browned crust to form.
   • Flip the steak once and grill the other side for another 5-6 minutes.
   • Use an instant-read meat thermometer inserted into the thickest part to check the internal temperature: aim for 130-135°F (54-57°C) for medium, or 135-140°F (57-60°C) for medium-well.
   • The exterior should be dark brown and crispy.

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   Ready when: Internal temperature is 130-135°F (54-57°C); exterior is deeply browned and crispy

   Tip: Don't move the steak while cooking—let it sit undisturbed to develop a flavorful crust

5. 5

   Rest the beef

   • Transfer the grilled steak to a clean cutting board and loosely tent with aluminum foil.
   • Let it rest undisturbed for 10 minutes.
   • During this resting period, the meat's internal juices redistribute throughout, keeping the meat tender and moist when you slice it.

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   Ready when: Beef is rested and tent foil is in place

   Tip: Skipping the rest or cutting too early will cause the flavorful juices to run out onto the plate

6. 6

   Grill the onions

   • While the steak is resting, place the oiled onion halves cut-side down directly on the hot grill.
   • Do not move them for 4-5 minutes, allowing deep grill marks and caramelized char to develop.
   • Flip the onions and grill the other side for another 4-5 minutes until they are soft, sweet, and charred in spots.
   • Transfer the grilled onions to the cutting board with the rested beef.

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   Ready when: Onions are soft and deeply charred on both flat sides

   Tip: The char and caramelization add sweetness and depth that complements the spiced beef perfectly

7. 7

   Warm the tortillas

   • Reduce the grill heat to medium or carefully move the tortillas to a cooler edge of the grill.
   • Lay each flour tortilla directly on the grill grates and warm for about 20-30 seconds per side until warm, pliable, and lightly spotted with char (alternatively, warm them in a dry cast-iron skillet or tortilla warmer over medium heat).
   • Stack the warm tortillas and wrap them tightly in a clean kitchen towel to keep them warm and soft while you assemble the wraps.

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   Ready when: Tortillas are warm, flexible, and lightly charred

   Tip: Warming on the grill gives the tortillas a subtle char flavor; keeping them wrapped prevents drying out

8. 8

   Slice and assemble the wraps

   • Slice the rested steak against the grain into strips about ¼ to ½ inch thick (slicing against the grain shortens the muscle fibers, making each bite tender).
   • Lay a warm tortilla flat on a plate or work surface.
   • Arrange a handful of beef strips down the center of the tortilla.
   • Top the beef with grilled onion pieces, a generous sprinkle of fresh chopped cilantro, a small handful of crumbled cotija cheese (if using), and a small dollop of salsa (if using).
   • Fold the sides of the tortilla toward the center, then roll up from the bottom, or fold into quarters.
   • Transfer to a serving platter and repeat with the remaining tortillas and fillings.
   • Serve immediately with lime wedges on the side for squeezing over the wraps.

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   Ready when: All wraps are assembled and ready to serve

   Tip: Slice against the grain for the most tender pieces. Serve immediately while tortillas are warm