They are the original tacos – with a history dating back to the 1500’s when slices of meat were cooked over hot coals, and placed atop corn tortillas.
History lesson now completed, we invite you to dive into this succulent, citrusy, perfectly spiced carne asada.
30 Minutes PREP TIME
15 Minutes COOK TIME
45 Minutes TOTAL TIME
3 lb. SunFed Ranch Flank Steak
½ cup lemon juice
⅓ cup lime juice
4 cloves garlic, minced
½ cup soy sauce
1 tsp. canned chipotle pepper, finely chopped
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. paprika
1 tsp. dried oregano
1 Tbsp. black pepper
1 bunch fresh cilantro, chopped
½ cup olive oil
¾ cup orange juice
Combine the orange, lemon, and lime juice in a large bowl along with the garlic, soy sauce, chipotle pepper, chili powder, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of ¼-inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for up to 24 hours.
Preheat your grill to medium-high heat, and lightly oil the grates.
Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium-rare. Discard used marinade. Remove meat from heat and slice against the grain.
Pour the one cup of reserved, unused marinade over steak, assemble your tacos, pour yourself a marg, and let the fiesta begin!
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