Marinated flank steak makes these authentic carne asada tacos the best we’ve ever had. Who needs a restaurant or vacation now?!
Authentic Carne Asada Tacos
Cade and I honeymooned in Cabo San Lucas, Mexico. It was wonderful, warm, relaxing and oh so delicious. I swear there’s just nothing like all of that fresh food down there. Oh my goodness I can smell it! I don’t love how Cabo has changed, it’s so much more of a tourist spot instead of a tropical vacay, but the food is still delicious.
We had two favorites (well three if you count Cade’s love of coconut shrimp) the carne asada tacos and chicken nachos.
I wish that I had the for real recipe, but since I don’t we’ve been experimenting instead. Their’s is juicy, tender, and while I adore steak with crusty sea salt and pepper (natural flavor is amazing when done correctly) their’s definitely has got a little more flavor goin’ on.
I love that the steak is thinly sliced, and you get a caramelized crust on the outside. The little bits of “crust” on the steak is deliciously flavorful. A grill definitely is key to this recipe, and a great grill makes it even better.
One of my favorite parts about tacos, besides the fact that they are so fresh and delicious, is that they are easier on your waistline too. For example, A 3 ounce serving of beef is an excellent source of protein, zinc, vitamin B12, selenium and phosphorus and a good source of niacin, vitamin B6, iron and riboflavin. (You can check out other fantastic facts about how much healthier beef is than you realize by reading at the Beef Council.
Bet you thought chicken was the only best option huh? ) That’s just 3 ounces! And trust me, you don’t need huge servings no matter how delicious anything is. But that’s what else is great about tacos, you can load up on yummy veggies too. It’s a great way to eat healthier without even trying.
And while we are talking about deliciousness we better stop for a moment and talk about home cooked corn tortillas. Obviously 100% homemade are my absolute favorite, but I do not have the time, or tortilla press to make that happen. We are in love with the fresh, uncooked flour tortillas, in fact they are all that we will use, but recently they’ve come out with a corn version. Woohoo!! They are so delicious! You have to start scoping your local grocery store for Tortilla Land Fresh corn tortillas. Or check their website for locations.
- 1½-2 lbs Flank Steak
- ⅓ Cup Apple Cider Vinegar
- ¼ Cup Soy Sauce (we always use low sodium)
- ¼ Cup Olive Oil
- 1 Ts Cumin
- 1½ Ts Fresh Ground Black Pepper
- 2 Ts Kosher Salt
- 1 Ts Chili Powder
- 1 Ts Onion Powder
- 2 Teaspoons Fresh Oregano, chopped (we used gourmet garden tube herbs found in produce)
- 2 Teaspoons Lime Juice
- 5 Cloves of Garlic, minced
- Queso Fresco (found in the cheese section)
- Pico De Gallo
- Cilantro, Chopped
- 1 lime sliced in wedges
- Guacamole (we just used wholly guacamole from the store)
- Corn tortillas
- In a large Ziploc bag, combine all ingredients and squish the bag to blend everything together. Add the flank steak and place in the fridge to marinate for at least 30 minutes up to overnight.
- Heat a grill to medium high heat. Add the steak and turn down to medium heat. Cook the meat for 6 min and flip for another 5-8 min. Flank steak does not have much fat so you really should serve this more like medium verses well done, otherwise the meat will be chewy instead of juicy.
- Remove the meat from the grill to a cutting board and tent with foil for 6-10 min.
- Slice thin and serve on a platter for build your own tacos.
- Meanwhile, head a griddle, grill or pan to medium heat and warm up (or cook) each side of the tortillas. Fill your taco with meat, pico de gallo, guacamole, cheese, cilantro and a squirt of lime juice.
Fresh corn tortillas are found by the cheese or produce depending on your store. They are so much better than any other corn tortillas but if you can't find them make sure you still warm up the tortillas, as they will taste better. We prefer to use the grill.
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