Missing Mexico right about now, so these Carne Asada tacos were just perfect!
Carne Asada is one of those quintessential Mexican dishes …. pretty simple really, meat and a tortilla shell. Make it exceptional by adding pickled onions and a fresh pico de gallo, and I promise – everything will look bright and cheerful!
- 2 limes juiced
- 4 cloves garlic crushed
- 1/2 cup orange juice
- 1 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 jalapeno minced
- 2 tablespoons white vinegar
- 2 pounds flank or skirt steak
In a large resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
We love to serve this with fresh, homemade flour tortillas (my flour tortilla game is way stronger than my corn tortilla game ….. so far)
The “stay at home chef” adapted this recipe from one of my favourite chefs – Rick Bayless. This is so easy to do at home and gives you the flavour you might expect from sitting in a Mexican cantina ….. not only that, it is easy!