Serves 1
Directions
- 1In a large bowl, whisk together lime juice, orange juice, minced garlic, olive oil, vinegar, chopped cilantro, cumin, chili powder, salt, and pepper.
- 2Place the steak into the marinade and coat evenly on all sides.
- 3Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- 4Preheat a grill or grill pan over medium-high heat.
- 5Remove the steak from the marinade and shake off the excess.
- 6Grill the steak for about 5–7 minutes per side, depending on thickness and desired doneness.
- 7Transfer the steak to a cutting board and let it rest for 5 minutes to keep the juices inside.
- 8Slice the steak thinly against the grain for tender bites.
- 9Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
- 10Keep tortillas warm by wrapping them in a clean kitchen towel.
- 11Place sliced carne asada onto each tortilla.
- 12Top with chopped white onion and fresh cilantro.
- 13Finish with a squeeze of lime and your favorite salsa.
- 14Serve immediately and enjoy while hot.
Ingredients
- 2 lbs flank steak or skirt steak
- 0.25 cup fresh lime juice
- 0.25 cup fresh orange juice
- 3 garlic cloves, minced
- 0.25 cup olive oil
- 1 tablespoon white vinegar
- 0.5 cup cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 12 small corn tortillas
- 0.5 cup white onion, finely chopped
- 0.5 cup cilantro, chopped
- Lime wedges
- Salsa of choice (verde, roja, or your favorite)
Equipment
large bowlgrill or grill pancutting boarddry skilletclean kitchen towel
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