Combine a simply delightful citrusy marinade with a flank steak, and you have the beginnings of the most tender and delicious Carne Asada ever! I turned this into a wonderfully easy street taco recipe, you’ll want to have this for dinner every day!
The Carne Asada recipe comes from Marissa over at Pinch and Swirl. You can learn more about Marissa here. I LOVE that her recipes are truly easy to follow, and yet provide you with a meal that is outstanding in every way. I look forward to trying even more of her recipes, and also reading about her travels.
Citrus is a great tenderizer for steaks, cheap cuts or otherwise. It pulls the water out, tenderizing the meat in the process. I think the use of orange, lemon and lime give this recipe a wonderful flavor, in addition to the tendering effects.
For this recipe, I tried our our NEW Cast Iron Sizzle Skillet & Wood Trivet, and I LOVE it!!! Here’s some info:
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Of course, you can also grill the steak, whatever is your preference. The family wanted tacos, so I decided to make easy street tacos with the Carne Asada, and the were fantastic! I used store bought hard tacos, so this was super easy to throw together on a weeknight. Just remember to marinate the meat in the morning, and at dinnertime, you’ll be ready to go; you could even make the marinade the night before, I’m guessing, so that it’s easy for you to marinate the meat the next morning. Okay, let’s jump right in!
- 2-pounds flank steak
- 1 jalapeño seeded and minced
- 4 cloves garlic minced
- ½ cup fresh cilantro leaves chopped
- juice of 1 orange
- juice of 1 lime
- juice of 1 lemon
- 2 tablespoons apple cider vinegar
- ⅓ cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Press garlic; slice jalapeño in half. Remove the seeds and dice very fine. Wash cilantro, remove stems and chop.
Zest and juice one orange, one lemon and one lime (freeze zests for other recipes).
Combine jalapeño, garlic, cilantro, orange juice, lime juice, lemon juice, apple cider vinegar, olive oil, and spices.
Set ¼ cup of the marinade aside in a separate container. Place steak in a reusable bag or large container, and pour the remaining marinade over the steak. Marinate 1-8 hours.
Remove the steak from the marinade. Preheat the skillet over high heat for 3 minutes. Grill 7-10 minutes per side, basting with the marinade set aside in separate container. Remove from heat, let steak rest 10 minutes.
Slice steak into bite-size pieces. Place into hard taco, top with chopped onions and more cilantro.
HOT TIP: This really is an easy recipe, and I was thinking that you could purchase a bag of lemons and limes, also oranges, then juice and zest them all. Freeze them in the correct portions for this and other recipes, and your work next time is that much easier.
Please let me know if you give this recipe a try, and please do head over to visit Marissa over at Pinch and Swirl, and tell her I said hello!
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Carne Asada Street Tacos
- 1 jalapeno seeded and finely diced
- 4 cloves garlic, pressed
- ½ cup fresh cilantro, chopped
- 1 orange, juiced
- 1 lemon, juiced
- 1 lime, juiced
- 2 tbsp apple cider vinegar
- ⅓ cup olive oil
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp Freshly Ground Black Pepper
- Press garlic; slice jalapeño in half. Remove the seeds and dice very fine. Wash cilantro, remove stems and chop.
- Zest and juice one orange, one lemon and one lime (freeze zests for other recipes).
- Combine jalapeño,garlic, cilantro, orange juice, lime juice, lemon juice, apple cider vinegar,olive oil, and spices.
- Set ¼ cup of the marinade aside in a separate container. Place steak in a reusable bag or large container, and pour the remaining marinade over the steak. Marinate 1-8 hours.
- Remove the steak from the marinade. Preheat the skillet over high heat for3 minutes. Grill 7-10 minutes per side, basting with the marinade set aside in separate container. Remove from heat, let steak rest 10 minutes.
- For Tacos:Slice steak into bite-size pieces. Place into hard taco, top with chopped onions and more cilantro.