I live a few streets away from a local taco truck, and absolutely love the Carne Asada Tacos they make. Last time I was there, I asked the owner what her secret was, and she said cooking the meat on the flat top. More heat from the surface area allows the sugars in the marinade to caramelize onto the steak, creating this sticky sweet and charred glaze. It’s magic. After researching some recipes, and jotting down her tips & tricks, I decided to make my own version on my Char-Griller Flat Iron Gas Griddle! This steak needs to marinade for a few hours, but if you can let it sit overnight, you won’t be disappointed!.
This Blog is Sponsored by Char-Griller Grills in long term partnership with @thatswhatsheeats. Thank you so much for reading, and I hope you enjoy this recipe. All words, thoughts, and opinions are my own.
Carne Asada Tacos
marinade time 2-12 hours
cooking time ~10 minutes
1-2lbs Flank Steak
2 limes, juiced
2 oranges, juiced
2 garlic cloves
1/3 cup fresh cilantro
1/3 cup avocado oil
3 T soy sauce
1/2 T salt
1/2 T pepper
2 limes, cut
1 white onion, chopped finely
½ cup fresh cilantro, chopped
½ cup queso fresco, crumbled
9-12 small tortillas
1. First we make the Carne Asada Marinade. I personally love to blend my marinades- less chopping and just one dish to wash. Place lime and orange juice, garlic cloves, salt, pepper, soy sauce, and avocado oil in the blender. Pulse on high until everything is combined. Pour over flank steak and marinate in the refrigerator for at least 2 hours, but overnight if possible!
2. After the steak has had a chance to marinate, let it come to room temperature for 30 minutes. Pro Tip: Letting the steak come to room temperature before cooking ensures even cooking throughout.
3. Preheat Char-Griller Flat Iron Gas Griddle to medium, and with a towel and tongs, spread 1-2 T cooking oil on the seasoned surface. Once griddle is hot, add steak to the surface. Cook for 6 minutes, and then flip.
4. While the steak cooks on the other side, add tortillas to griddle and let them warm on each side. Transfer them to a towel or foil to keep warm and softened.
5. After an additional 4-5 minutes, pull steak from the griddle, and let rest for 10 minutes. While steak is resting, crumble your cheese, chop the onion and cilantro, and slice your lime wedges.
6. Cut steak against the grain, and then dice into bite sized pieces. Fill tortilla shells with pieces of Carne Asada, and garnish with queso, cilantro, and onion! Squeeze the lime on top, and enjoy!
Hope you love this recipe as much as I do! Be sure to tag me when you recreate this recipe in your home, so I can share your shot! Yum! Can’t wait!
Thanks for reading, friends!
My family loved this recipe and the hubby’s family is from Mexico so major win!!! Thank you
Hi Liz! Wow, thank you so much for that feedback! Means a lot!