Ingredients
For the Marinade and Steak
- 2 lbs skirt steak or flap meat
- 1/2 white onion, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup neutral oil (such as grapeseed or canola oil)
- 6 cloves garlic
- 1/2 bunch cilantro, stems and leaves
- 1 orange, juice and zest
- 3 limes, juice only
- 3 tbsp chopped chipotle peppers in adobo sauce
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 2 tsp kosher salt
For Serving
- 12 small corn tortillas, warmed
- Cilantro and white onion, finely chopped and mixed together
- Lime wedges
- Sliced radish
- Tomatillo Salsa
- Creamy Avocado Salsa
Instructions
- Marinate: Place the skirt steak and sliced onions in a large bowl or baking dish. In a blender or food processor, combine the soy sauce, neutral oil, garlic, cilantro stems and leaves, orange juice and zest, lime juice, chipotle peppers in adobo sauce, cumin, smoked paprika, dried oregano, and kosher salt. Blend until smooth to create the marinade. Pour the marinade over the steak and onion mixture, tossing well to coat all pieces evenly. Cover the bowl or dish with plastic wrap and refrigerate for at least 2-3 hours, or up to 24 hours for deeper flavor.
- Grill: Preheat a grill, grill pan, or cast iron skillet over medium-high heat. Once hot, grill the marinated steak in batches to avoid overcrowding the pan. Cook each side for 3-4 minutes without moving, allowing a slight char to develop and the meat to cook through. Remove cooked steak to a clean tray or platter. Let the steak rest for 5 minutes to reabsorb juices and enhance tenderness.
- Cut: Using a sharp knife, slice the rested steak against the grain into long strips. Then, cut those strips into small, bite-sized dice suitable for tacos.
- Serve: Place the diced carne asada in a bowl or platter and drizzle any residual meat juices or drippings from the cutting board on top for extra flavor. Serve alongside warm corn tortillas, the chopped cilantro and white onion mix, lime wedges, sliced radishes, and your choice of Tomatillo or Creamy Avocado Salsa for a complete street taco experience.
Notes
- For the best flavor, marinate the steak overnight if possible.
- If you don’t have a grill, a hot cast iron skillet works equally well to achieve a nice char.
- Be sure to slice the steak against the grain for maximum tenderness.
- Warm the corn tortillas just before serving to keep them pliable and flavorful.
- Customize your tacos with additional toppings like shredded cheese or pickled jalapeños if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican