Forget Tuesday Tacos! Make these ANY night of week! How about some Carne Asada Street Tacos 🌮
Updated: Feb 20, 2020
1/3 cup vegetable oil
1/3 cup distilled white vinegar
1/3 cup fresh lime juice
1/3 cup fresh orange juice 1 tsp. chili powder
1 teaspoon ground coriander
4 teaspoons garlic minced
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 lb. flank steak 8 white corn small tortillas
3 tablespoons jalapeño
1 small diced onion
1/4 cup fresh cilantro
pico de gallo
Instructions for Marinade In a large bowl whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño,
cilantro, salt, coriander, cumin, pepper, and chili powder.
Place the steak in a gallon-size resealable bag. Pour in 1 cup of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade.
Refrigerate for at least 1 hour.
In a small saucepan bring the reserved ½ cup of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes.
Remove from the heat and set aside. Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until dark grill marks and it is beginning to caramelize around the edges for about 6 minutes. Flip and cook on the other side for 5 to 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
Working in batches, heat the corn tortillas in a pan over medium-high heat until softened and just beginning to brown in spots. (Keep warm by wrapping them in foil).
Slice meat thin and then cut each slice in half.. Transfer to a large bowl and toss with the reduced marinade to coat.
Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cheddar, diced onion, cheddar cheese, and cilantro leaves.