Taco Time! And not just any old tacos, but mouth-wateringly delicious Steak Carne Asada Tacos. These were some of the best steak tacos I’ve ever eaten. And I swear, I’m not just saying that. The meat, which had been marinated overnight, and grilled to perfection thanks to the mad grilling skills of the husband, was very flavourful and truly tender. It practically melted in your mouth. And the toppings…Oh the toppings!
There was the usual mexican cheese blend and sour cream to be sure, and I had just made up a batch of that stunning Zesty Black Bean & Grilled Corn Salsa that I told you about a couple of days ago. And although tasty perched on top of tortilla chips, that salsa really shone on top of these spicy tacos. And then I really turned up the heat by adding a bit of that Jalapeno/Cilantro Crema that I told you about a week or so ago. That was nothing short of spectacular! My taste buds were singing, let me tell you! Yup, exactly like I said…Best. Tacos. Ever.
Carne Asada means grilled meat and traditionally steak is the meat of choice, usually a flank steak or skirt steak to be specific. Personally I love flat iron steaks and lucky for me (and the folks I was serving) flat iron was on sale at my local grocery store. So if you are making these tacos, or should I say, when you are making these tacos, once you have managed to choose the steak, the next step is to marinate it. I believe allowing the meat to sit overnight really gives that tangy marinade time to work its magic, but I suppose if you are really pressed you could call it quits after about 4 hours. And if you are not a fan of tacos, which I can’t imagine. I mean…what are you like?!!! Everybody like tacos!
This marinade will yield up a wonderfully flavourful steak that you can eat all on its own, cut up into chunks for skewers, or slice thinly over a fresh green salad. Bottom line is, whatever you do, grill up some of this unbelievable Carne Asada Steak. You’ll be glad you did!
Carne Asada Tacos
recipe for marinade from: Plentytude
- 6 cloves garlic, minced
- 1 large handful fresh cilantro leaves, minced
- Juice of 3 limes and 1 orange
- 1/2 cup olive oil
- 1 tsp. cumin
- 1 tsp. salt
- A few turns of freshly cracked black pepper
- a couple of dashes of cayenne pepper
- 2 – 2 1/2 lbs. flat iron or flank steak
- 12 taco sized (the smaller ones) flour or corn tortillas
- taco toppings like: shredded Mexican Cheese, crumbled cotija cheese, zesty black bean & grilled corn salsa, fresh salsa, guacamole, Jalapeno/Cilantro Crema, fresh diced tomatoes, sour cream, fresh cilantro
Combine garlic, cilantro, lime juice, orange juice, olive oil, cumin, salt, and pepper in a large bowl. Cover another bowl with a gallon-size plastic zip bag, and roll down the sides to cover the zipper area. Place steak in bag and pour marinade on top of steak. Close the bag securely, pressing out excess air, and massage the marinade thoroughly into the steak. Leave the bag in the refrigerator overnight.
Heat up a grill. Season each piece of meat with a few turns of freshly cracked sea salt and black pepper, and grill to desired doneness. Remove steak from heat and let rest for 5 minutes. Slice steak across the grain into thin slices and serve with tortillas and taco toppers of your choice.
Carne Asada Tacos brought to you by: Runcible Eats (http://www.leaandjay.com )