Carne Asada Tacos
Let's get grilling
1
Place beef, garlic, soy sauce, 3 tbsp. lime juice, ¼ cup diced onion, chili powder, pepper, coriander, and 2 tbsp. cilantro in a large resealable bag, seal and shake to combine all of the ingredients. Refrigerate the beef for 2–4 hours to fully absorb the marinade.
2
In a small bowl, combine the remaining lime juice, onion and cilantro along with the diced jalapeño and blend well. Refrigerate until ready to use.
3
Prepare grill for high heat cooking (approximately 450°F). Remove flank steak from the marinade and grill for approximately 5–6 per side until it reaches an internal temperature of 130°F for medium rare. Remove the flank steak from the grill and allow it to rest for 5 minutes before slicing against the grain then cutting into bite sized pieces. As the steak rests, place the corn tortillas on the grill. Grill tortillas on one side for approximately 2 minutes until lightly toasted and fragrant.
4
Assemble each taco by placing grilled flank steak onto 2 stacked corn tortillas. Top with the onion, jalapeño and cilantro mixture then serve immediately.
Cooking for 8 people
Ingredients
-
flank steak
2 lb.
-
garlic (minced)
4 cloves
-
soy sauce
0.25 cup
-
lime juice (divided)
0.25 cup
-
diced onion (divided)
0.5 cup
-
ancho chili powder
1 tsp.
-
ground black pepper
1 tsp.
-
ground coriander
0.25 tsp.
-
chopped cilantro (divided)
0.25 cup
-
jalapeño (stem and seeds removed then finely diced)
1
-
corn tortillas
16
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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