Carne Asada Tacos

When you have an entire freezer of beef you quickly find lots of ways to use it.  Don't get me wrong I love a wonderful piece of beef but I like to mix things up a bit.  I have to admit I have never made carne asada at home....but there is nothing better than ordering it in a restaurant.  I think for me it is the smell of the grilled beef with all of those wonderful spices.

 

I decided that carne asada was definitely a at home meal that I wanted to try.  So when I found this great marinade over at www.cookingclassy.com it was going to be on the dinner menu for sure.  The best part was other than fresh citrus I had everything that I needed already in my kitchen.

 

The marinade comes together super quick and the smell was amazing.  I gave mine about 5 hours in the fridge before my husband tossed it on the grill.

 

Carne Asada Tacos

 

 

1 1/2 - 2 lbs flank or skirt steak

1/3 cup olive oil

1/4 cup fresh lime juice (juice of about 2 - 3 limes)

1/4 cup fresh orange juice (from about 1 navel orange)

3 Tbsp apple cider vinegar

1 tsp honey

1/2 cup chopped red onion

1/4 cup chopped cilantro

3 cloves garlic, minced

1 jalapeno, minced

1 tsp chili powder

1 tsp ground cumin

1 tsp ground paprika

Salt and freshly ground black pepper

 

 

For Serving Tacos

 

Corn tortillas

Shredded Monterey Jack

Pico de Gallo

Sliced avocados

Chopped cabbage or lettuce, optional

Lime wedges, for juicing

Hot sauce, optional

 

In a mixing bowl, stir together olive oil, lime juice, orange juice, apple cider vinegar, honey, red onion, cilantro, garlic, jalapeno, chili powder, cumin, paprika and season mixture with salt and pepper to taste. Place flank steak in a baking dish and pour marinade over steak. Cover with plastic wrap and allow to marinate in refrigerator 2 - 5 hours, rotating once halfway through marinating.

 

Brush a grill lightly with oil and heat grill to medium-high heat. Remove steak from refrigerator. Lift steak and allow excess marinade and bits to run off, season with salt and pepper to taste and transfer to grill. Cook about 5 minutes per side, or until desired doneness (could be more or less depending on how thick your steak is and if you like it medium rare or more well done).

 

Transfer to a plate or clean baking dish, cover with foil and allow to rest 5 minutes. Cut into thin strips and serve over warm tortilla shells along with desired toppings. Serve immediately.

 

Happy Thursday!  Enjoy your favorite meal at home tonight!