Tacos de Carne Asada

Marinated flank steak seared hot and fast, sliced thinly and served in corn tortillas with fresh salsa.

TIME BREAKDOWN
Prep: 20 min
Cook: 10 min
Total: 30 minutes (plus 2 hours marinating)
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g beef flank or skirt steak
  • Juice of 3 limes
  • Juice of 1 orange
  • 4 cloves garlic, crushed
  • 1 jalapeño, finely chopped
  • Small bunch fresh coriander, finely chopped
  • 2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 12 small corn tortillas
  • 1 small white onion, finely chopped
  • Salsa roja, to serve
  • Guacamole or sliced avocado, to serve
  • 2 limes, cut into wedges

Method

  1. Combine the lime juice, orange juice, garlic, jalapeño, half the coriander, oil, cumin, salt and pepper in a shallow dish. Add the steak, turn to coat, cover and marinate in the fridge for 2 to 4 hours.

  2. Remove the steak from the fridge 30 minutes before cooking and pat dry.

  3. Heat a griddle pan or heavy frying pan until smoking hot. Cook the steak for 3 to 4 minutes per side for medium-rare, or longer to taste.

  4. Rest the steak on a board for 10 minutes, then slice thinly against the grain and chop into bite-sized pieces.

  5. Warm the tortillas in a dry pan for 30 seconds per side.

  6. Fill the tortillas with steak, then top with onion, remaining coriander, salsa roja and guacamole. Serve with lime wedges.