Tacos are one of my favorite summer foods---lets be real they’re good anytime of the year! I usually tend to go for pork or chicken but I wanted to change things up, and landed on Carne Asada. Super simple but oh so good and packs a real flavor punch! Its great on tacos, in burritos, fajitas, or just on its own. Depending on how much time you have you can marinate the meat overnight or for just a couple hours before cooking. Hop you guys enjoy this one!
Ingredients
2 limes juiced
4-6 cloves garlic crushed
½ cup orange or pineapple juice
1 cup chopped cilantro
1 tsp kosher salt
½ tsp black pepper
¼ cup olive or vegetable oil
1 chili pepper or jalapeño minced
1 tbs white vinegar
2 tbs agave
1-2 pounds skirt, flank or hanger steak
Additional Ingredients for Tacos:
Corn tortillas
Pickled vegetables— (recipe in another post)
Fresh chopped cilantro
Directions:
First we marinate! Grab a plastic bag and add the lime juice, crushed garlic, orange/pineapple juice, cilantro, salt, pepper, oil, jalapeno, vinegar and agave to it.
Then add the steak to the bag and shake everything up!
Now depending on time or if you want to prep the night before you can let it marinate overnight, or for just a couple hours. This is very important to give the meat a chance to absorb the flavors. I prefer to marinate over night it saves time and the meat comes out so flavorful.
Once the meats done marinating barbecue the steak for about 7-8 minutes on each side with the lid up to get medium (a warm pink center) the time also depends on the meat thickness.
After its cooked to your liking allow the steak to rest for around ten minutes, this makes it more tender.
Now that the steak has rested, time to slice it! Make sure to slice against the grain. This should be easy to identify because skirt/flank/hanger all have a large grain. Cutting against the grain makes the steak more tender and gives it a great texture.
From here you can just enjoy it! Or you can make tacos which is what I normally do. The carne asada has so much flavor so you don’t need much.
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