Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lime juice, freshly squeezed
  • 1/4 cup (60 ml) orange juice, freshly squeezed
  • 3 tablespoons (45 ml) soy sauce
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced (optional, for heat)
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) dried oregano, Mexican oregano if possible
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for more heat)
  • 1.5-2 pounds (680-900 g) flank steak, skirt steak also works
  • Salt, to taste
  • 12-16 corn or flour tortillas, warmed
  • 1/2 cup (115 g) chopped cilantro
  • 1 small white onion, finely diced
  • 2 limes, cut into wedges
  • Your favorite taco toppings: salsa, guacamole, pico de gallo, cotija cheese, etc.

Instructions:

  1. Combine all marinade ingredients in a resealable bag or container. Add the flank steak, ensuring it's fully coated. Marinate in the refrigerator for at least 2 hours, or up to 4 hours.
  2. Preheat your grill to high heat. If using a cast iron skillet, heat it over high heat until smoking hot.
  3. Remove the steak from the marinade, discarding the marinade. Pat the steak dry with paper towels. Season generously with salt. Grill or sear the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness.
  4. Remove the steak from the grill or skillet and let it rest for 10 minutes before slicing.
  5. Thinly slice the steak against the grain.
  6. Warm the tortillas. Fill each tortilla with sliced carne asada, cilantro, and onion. Serve immediately with lime wedges and your favorite toppings for your taco carne asada.