Grilled Carne Asada Tacos

Name: Grilled Carne Asada Tacos
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lb (907 g) flank steak, trimmed of excess surface fat, patted dry after marinating; ½ cup (120 ml) fresh lime juice, from about 4 limes; ½ cup (120 ml) fresh orange juice, from about 2 oranges; ¼ cup (60 ml) vegetable or olive oil; 6 cloves (18 g) garlic cloves, minced or pressed; 2 tsp (4 g) ground cumin; 1 tsp (3 g) chili powder; 2 tbsp (30 ml) soy sauce; 1 whole (30 g) jalapeño, thinly sliced with seeds (optional); 2 tsp (8 g) kosher salt; 1 tsp (2 g) black pepper, freshly ground; ¼ cup (10 g) fresh cilantro, roughly chopped, stems included; 18 tortillas (450 g) corn tortillas, 4- to 5-inch (10–12 cm) size; 1 medium (200 g) white onion, finely diced; ¾ cup (30 g) fresh cilantro, leaves and tender stems, chopped; 3 whole (200 g) limes, cut into wedges; 1 cup (250 ml) salsa roja or salsa verde (optional)

From the MyKitchenBank Kitchen

Flank steak soaks in a bright marinade of lime, orange, garlic, and cumin, then gets a hard sear on a hot grill. Sliced thin across the grain and piled into charred corn tortillas with onion and cilantro, these are classic taqueria-style tacos at home.

Prep: 25 min
Cook: 14 min
Wait: 4 hr 15 min
Total: 4 hr 54 min
Makes: 18 small tacos (6 servings of 3)

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Ingredients

6 servings

For the steak
2 lb (907 g) flank steak, trimmed of excess surface fat, patted dry after marinating
½ cup (120 ml) fresh lime juice, from about 4 limes
½ cup (120 ml) fresh orange juice, from about 2 oranges
¼ cup (60 ml) vegetable or olive oil
6 cloves (18 g) garlic cloves, minced or pressed
2 tsp (4 g) ground cumin
1 tsp (3 g) chili powder
2 tbsp (30 ml) soy sauce
1 whole (30 g) jalapeño, thinly sliced with seeds (optional)
2 tsp (8 g) kosher salt
1 tsp (2 g) black pepper, freshly ground
¼ cup (10 g) fresh cilantro, roughly chopped, stems included
For serving
18 tortillas (450 g) corn tortillas, 4- to 5-inch (10–12 cm) size
1 medium (200 g) white onion, finely diced
¾ cup (30 g) fresh cilantro, leaves and tender stems, chopped
3 whole (200 g) limes, cut into wedges
1 cup (250 ml) salsa roja or salsa verde (optional)

Equipment (6)

Grill (charcoal or gas) or large cast-iron skillet
Large zip-top bag or 9×13-inch (23×33 cm) dish for marinating
Instant-read thermometer
Long tongs
Sharp slicing knife and cutting board
Aluminum foil

Steps

Before you start

Marinate the steak at least 2 hours and no more than 4 hours; the citrus juice turns the meat mushy if left longer.
Take the steak out of the fridge 30 minutes before grilling so it cooks evenly.
Use a charcoal or gas grill that can reach high heat (about 500°F / 260°C). A cast-iron skillet or grill pan also works.
Have a meat thermometer ready for accurate doneness.

1
Mix the marinade
- In a large zip-top bag or 9×13-inch dish, combine the lime juice, orange juice, oil, garlic, cumin, chili powder, soy sauce, salt, pepper, marinade cilantro, and jalapeño if using.
- Stir or squeeze the bag until blended.
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Ready when: Marinade smells strongly of citrus and garlic.
2
Marinate the steak
- Add the flank steak, turning to coat both sides, and press out the air if using a bag.
- Refrigerate for 2 to 4 hours, flipping once halfway through.
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Ready when: Steak is evenly coated and slightly lighter in color on the surface.
Tip: Do not exceed 4 hours; the acid will make the texture mealy.
3
Prep the toppings
- While the steak marinates, finely dice the onion, chop the topping cilantro, and cut the limes into wedges.
- Mix the onion and cilantro in a bowl and refrigerate with the lime wedges.
4
Heat the grill
- Remove the steak from the fridge 30 minutes before cooking and let it come toward room temperature.
- Heat a charcoal or gas grill to high, about 500°F (260°C), and scrub and oil the grates.
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Ready when: You can hold your hand 5 inches above the grate for only 2 seconds.
5
Grill the steak
- Lift the steak from the marinade, let the excess drip off, and pat dry with paper towels so it sears rather than steams.
- Discard the marinade.
- Grill over direct heat for 4 to 6 minutes per side, flipping once, until deeply charred and the thickest part reads 130°F (54°C) for medium-rare.
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Ready when: Dark char marks on both sides and 130°F (54°C) in the thickest part; use 140°F (60°C) for medium.
Tip: Keep the lid open and watch for flare-ups from the oil; move the steak to a cooler spot if flames climb.
6
Rest the steak
- Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes so the juices redistribute.
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Ready when: Temperature climbs about 5°F (3°C) while resting.
Tip: Slicing too early makes the juices run onto the board.
7
Char the tortillas
- Set the tortillas on the grill for 20 to 30 seconds per side until warm, pliable, and lightly blistered.
- Stack them in a clean towel or foil to keep warm.
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Ready when: Tortillas are soft, flexible, and flecked with brown spots.
Tip: Don't leave them longer or they turn stiff and crack.
8
Slice the steak
- Find the direction of the muscle fibers, then slice the steak thinly against the grain at a slight angle.
- Chop the slices into small, bite-size pieces, about ½ inch (1 cm).
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Ready when: Pieces are tender, pink in the center, and juicy.
Tip: Slicing with the grain makes flank steak chewy.
9
Assemble and serve
- Pile about 2 oz (55 g) of steak onto each warm tortilla, top with the onion and cilantro mixture, and add salsa if using.
- Serve right away with lime wedges for squeezing.
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Tip: Double up tortillas if they're thin to prevent tearing.

Good to know

Tips

Pat the steak dry before grilling for a better char.
Always slice against the grain; it makes the biggest difference in tenderness.
Chop the meat small, taqueria-style, so every bite has char and juice.
Warm the tortillas right before serving, as they stiffen quickly.

Make ahead

"The steak can marinate up to 4 hours ahead. The onion-cilantro mixture can be chopped up to 4 hours ahead and refrigerated, covered. Grilled steak can be cooked a day ahead, but it is best fresh."

Storage & reheating

"Refrigerate leftover sliced steak in an airtight container up to 3 days. Freeze up to 3 months. Reheat quickly in a hot skillet for 1 to 2 minutes, just until warmed through, to avoid drying it out. Keep the tortillas and toppings separate and assemble fresh."

Substitutions

flank steak → skirt steak or flat iron steak. Skirt is more traditional and cooks faster, about 2 to 3 minutes per side.
soy sauce → Worcestershire sauce. Gives the same savory depth.
corn tortillas → small flour tortillas. Warm them the same way; they are softer and less traditional.
fresh orange juice → additional lime juice plus 1 tsp sugar. Keeps the balance of sweet and sour.