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carne asada tacos

Sonoran Carne Asada Tacos Recipe

Inspired by La Caretta, Sonoyta, México
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Ingredients
  

  • 1 1/2 lbs flank steak
  • 1/3 cup extra vigin olive oil
  • 1/4 cup low sodium olive oil
  • 1/4 cup freshly squeezed orang juice
  • 2 tbsp freshly squeezed lime juice
  • 4 cloves garlic (minced)
  • 1-2 diced serrano pepper with seeds in
  • 1 tsp ground cumin
  • 1/2 cup chopped cilantro
  • kosher salt and pepper, to taste

Instructions
 

  • In a bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and salt and pepper.
  • Place the steak on a clean, flat surface. Cover with plastic wrap and using a mallet, pound the steak to help tenderize the meat.
  • Add flank steak to bowl. Cut the steak in half or fold the meat if it is too big to fit into bowl.
  • Pour ingrediants from first step into bowl and using your hands cover the meat with the marinade.
  • Place lid on the bowl or cover with plastic wrap. Put the bowl into the fridge overnight.
  • Light the mesquite charcoal. When charcoal begins to glow, it's ready for the meat.
  • Place the steak on the grill and cover the grill to reduce the flames.
  • After about 5 minutes, remove the lid from the grill and flip the steak.
  • Remove the steak when cooked to desired temperature. Don't overcook the steak or it will become tough.,
  • Let the steak rest for a few minutes. Cut the meat (against the grain) into small pieces.

Notes

This recipe serves about four people (8-10 tacos). 
  • Let the steak marinate overnight in the fridge. 
  • Serve with warm flour tortillas, lime wedges, and arroz (rice).