Carne Asada Street Tacos (Recipe 106 of 150)

Y'all...this recipe is unbelievably delicious. I'm searched for years for a decent carne asada recipe that had flavor and so far all of them have fallen short. This recipe is off the charts delicious. It's being added to the 2022 Favorites. 

I used a flank steak and marinated it for 5 hours in the fridge. Flipping it every now and then. Grilled it to medium rare, then sliced it and "chunked" it. Along side I served this with the traditional onion, cilantro and lime salsa. Now I have onion breath, but it was totally worth it. 

It's hard to explain why this recipe was so much better than all the others. The combo of seasonings in the rub really added to it I think. Along with making a paste with the remaining seasoning mix and olive oil. That really took it up a notch. 

Make this recipe! You won't be disappointed. 

Carne Asada Street Tacos

Recipe from Carlsbad Cravings

Serves 6

SPICE MIX

• 1 T ground cumin
• 1 T garlic powder
• 2 tsp EACH smoked paprika, chili powder
• 1 tsp EACH salt, onion powder, ground coriander
• 1/2 tsp EACH pepper, cayenne pepper

MARINADE

• 1 ½ – 2 pounds flank steak pounded to an even thin thickness
• 1/4 c reduced sodium soy sauce
• 1/4 c orange juice
• 2 T lime juice
• 2 T olive oil
• 1 T brown sugar
• 1 tsp liquid smoke

Jenn's side pico:

• 1/2 onion (I used a sweet onion)
• 2-3 T of cilantro chopped
• juice of one lime
• Mix this together and let it sit for an hour or so.

Make Spice Mix seasonings by whisking together ingredients. Set aside.

Combine the marinade Ingredients, whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and marinade into a zip loc back, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).

When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.

Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. 

Grease and preheat outdoor grill to high heat. Add steak and turn down to medium-high. Grill steak to your desired doneness.

Remove steak and let rest 10 minutes before chopping into small pieces. This is vitally important so you keep all the yummy juices in the steak and not on your cutting board.

Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable.

Assemble Street Tacos by layering warmed tortillas (Usually small corn tortillas) with carne asada steak and pico. Serve with optional lime wedges and hot sauce.