Name: Classic Carne Asada Tacos (Inspired by Asada: The Art of Mexican-Style Grilling)
Prep time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 lbs skirt steak or flank steak; 1/4 cup fresh lime juice (about 2-3 limes); 1/4 cup orange juice (about 1 orange); 1/4 cup soy sauce; 1/4 cup olive oil; 4 garlic cloves, minced; 1 jalapeño, minced (seeded for less heat); 1/4 cup chopped fresh cilantro; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp ground black pepper; Corn tortillas, for serving; 1/2 cup diced white onion; 1/2 cup chopped fresh cilantro (for garnish); 2 limes, cut into wedges; Salsa of choice (optional)

Classic Carne Asada Tacos (Inspired by Asada: The Art of Mexican-Style Grilling)

miradu

This recipe pays homage to the flavors of 'Asada: The Art of Mexican-Style Grilling' by Bricia Lopez, capturing the essence of California-Mexican backyard carne asada. Marinated steak is grilled over high heat, imparting smoky, citrusy, and savory notes, then sliced and served taco-style with fresh onion, cilantro, and lime. Perfect for summer gatherings, this dish brings friends and family together over the fire with bold, authentic flavors and vibrant toppings. Pair with your favorite salsa or grilled vegetables for a festive meal.

Ingredients

Instructions

In a mixing bowl, combine lime juice, orange juice, soy sauce, olive oil, minced garlic, minced jalapeño, chopped cilantro, cumin, oregano, salt, and black pepper. Whisk to blend.
Place steak in a large resealable bag or shallow dish. Pour marinade over steak, ensuring it’s well coated. Cover/reseal and marinate for at least 1 hour (up to overnight in the fridge for maximum flavor).
Preheat grill to high heat. Remove steak from marinade and let excess drip off. Pat steak dry with paper towels for better searing.
Grill steak over direct high heat, 3-5 minutes per side for medium-rare (internal temp ~130°F), adjusting for thickness and desired doneness. Let steak develop a nice char.
Transfer grilled steak to a platter and let rest 5-10 minutes. Slice thinly against the grain.
Warm corn tortillas on the grill until soft and lightly charred, about 30 seconds per side.
Serve steak in tortillas, topped with diced onion, chopped cilantro, and a squeeze of lime. Offer salsa and extra lime wedges on the side.