Entree: Mexico – Northern Mexico – Carne Asada Street Tacos (Grilled steak street tacos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) flank steak
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced
- 1/4 cup (15 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (4 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) chili powder or ancho powder
- 12 small corn tortillas
- 1 small white onion, finely diced
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 2 limes, cut into wedges
- 2 tbsp (30 ml) vegetable oil for grilling

Instructions

1. Combine lime juice, orange juice, olive oil, garlic, chopped cilantro, cumin, salt, pepper, and chili powder in a bowl; add flank steak and marinate at least 30 minutes and up to 4 hours in the refrigerator.
2. Remove steak from marinade and pat dry; heat a cast-iron skillet or grill over high heat with 2 tbsp (30 ml) vegetable oil and sear steak 3–5 minutes per side until charred and medium-rare to medium.
3. Transfer steak to a cutting board and rest 5–10 minutes, then thinly slice against the grain.
4. Warm tortillas on the hot skillet for 20–30 seconds per side, stack and keep covered with a cloth.
5. Assemble tacos with sliced steak, diced onion, chopped cilantro, and a squeeze of lime; serve immediately.