Ingredients
• 1 lb (454g) flank steak or skirt steak, trimmed of excess fat
• 1/4 cup (60ml) fresh orange juice
• 2 tablespoons (30ml) fresh lime juice
• 2 tablespoons (30ml) vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon (5ml) ground cumin
• 1 teaspoon (5ml) chili powder
• 1/2 teaspoon (2.5ml) dried oregano
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper
• 12 (6-inch) corn tortillas, warmed
• Toppings: diced onion, chopped cilantro, lime wedges, salsa, guacamole, etc.
Instructions
- Marinate the Steak: In a large resealable bag or shallow dish, combine the orange juice, lime juice, vegetable oil, garlic, cumin, chili powder, oregano, salt, and black pepper. Add the steak and turn to coat. Refrigerate for at least 30 minutes, up to 8 hours, turning the steak occasionally.
- Grill the Steak: Preheat your grill or grill pan to high heat. Remove the steak from the marinade, allowing any excess to drip off. Grill the steak for 3-5 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain into thin strips.
- Warm the Tortillas: While the steak is resting, warm the corn tortillas according to the package instructions, either in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 2-3 minutes.
- Assemble the Tacos: Divide the grilled steak evenly among the warm tortillas. Top with your desired toppings, such as diced onion, chopped cilantro, lime wedges, salsa, and guacamole.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Homemade Carne Asada Tacos Recipe