Carne Asada Tacos
The perfect carne asada is charred, spicy, juicy and cooked medium-rare. This meat is perfect for tacos or the ultimate nacho grande. Skirt steak or flank steak are the best choices. I tend to lean towards skirt steak because it can be more tender and flavorful.
One thing I love about carne asadas is the ability to marinate them overnight and cook them for dinner the next day. This really makes them a perfect weekday meal.
Some of my favorite toppings include guacamole, pickled red onions, pickled radishes, tomatoes, jalapenos, tomatoes, salsa etc.
(adsbygoogle = window.adsbygoogle || []).push({});Charred, spicy and juicy skirt steak that is perfect for tacos or nachos.
- 1 lb Skirt steak (Substitute flank steak)
- 1/4 cup Olive oil
- 1/2 Orange
- 1 Lime
- 2 clove Garlic
- 1 tsp Salt
- 1/2 tsp Ground pepper
- 1/2 tsp Oregano
- 1/4 tsp Cayenne pepper
- 1/2 tsp Paprika
- 1/2 tsp Chili powder
- 1/2 tsp Cummin
- Marinate the Steak
Mix together the oil, citrus juice and spices. In a bowl add the steak and pour over the marinade. Cut the citrus and add to to marinade. Cover and place in the fridge for at least 30 minutes.
- Cook the Carne Asada
Place a large skillet over medium-high heat. Add a tablespoon of oil and place in the steak. Sear each end for 2-4 minutes. Depending how thick your steak is the time could vary. You want both sides to be seared with a medium-rare inside.
Remove from heat and let sit for 5 minutes before cutting.
Serve with your favorite taco toppings.