Tastenexa
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Mexican
Carne Asada Tacos
27 min total15 prep12 cook4 servings410 cal
ClassicFlexitarianPaleoLow-Carb
Flank steak marinated in lime, garlic, and cumin, then seared hot and fast for a smoky char before being sliced thin against the grain. Piled into warm tortillas with onion and cilantro, this is taco night at its simplest and best.
Ingredients
meat
- 500 gflank steak
produce
- 2lime
- 3 clovesgarlic
- 0.5onion
- 3 tbspcilantro
pantry
- 1 tspcumin
- 2 tbspolive oil
- 1 tspsalt
bakery
- 8corn tortillas
Steps
- Mince the garlic and juice the limes. In a shallow dish, whisk together the lime juice, garlic, cumin, olive oil, and salt.
- Add the flank steak to the marinade, turning to coat both sides. Cover and marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.
- Finely dice the onion and chop the cilantro; set aside for serving.
- Heat a heavy skillet over high heat until very hot. Remove the steak from the marinade, letting excess drip off, and lay it in the dry pan.
- Sear for 4–5 minutes per side for medium doneness, until a deep brown crust forms and the internal temperature reaches 63°C / 145°F.
- Transfer the steak to a cutting board and let it rest for 5 minutes to let the juices settle.
- Slice the steak thinly against the grain, then chop into smaller pieces if desired.
- Warm the tortillas in a dry skillet for about 20 seconds per side until soft and pliable.
- Fill the warm tortillas with sliced steak, diced onion, and cilantro. Serve immediately with extra lime wedges.
Tips
- Marinate the steak for at least 30 minutes if you have time — the lime and garlic both tenderize and flavor the meat.
- Get the skillet or grill screaming hot before the steak goes in; a hard sear is what gives carne asada its char.
- Always slice flank steak thinly against the grain, or it will be noticeably tougher to chew.
- Let the steak rest for 5 minutes after cooking so the juices redistribute instead of spilling out when you slice it.
