Street Tacos de Carne Asada

For the Tacos

• 10–12 small corn tortillas, warmed
• 1 cup white onion, finely chopped
• 1 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 1 jalapeño, thinly sliced (optional)
• 1/2 cup salsa verde or your preferred salsa

Instructions

Step 1: Marinate the Carne Asada

1. Prepare the Marinade: In a large mixing bowl, combine olive oil, orange juice, lime juice, soy sauce, cilantro, minced garlic, ground cumin, chili powder, smoked paprika, and black pepper. Mix until all ingredients are well incorporated.
2. Marinate the Steak: Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, but preferably up to 4 hours, allowing the flavors to fully penetrate the meat.

Step 2: Grill the Carne Asada

1. Preheat the Grill: Set your grill to medium-high heat (about 450°F). Lightly oil the grill grates to prevent sticking.
2. Grill the Steak: Remove the steak from the marinade and discard any excess marinade. Place the steak on the grill and cook for 5–7 minutes per side, or until the steak reaches your preferred level of doneness (internal temperature of 135°F for medium-rare).
3. Rest the Meat: Remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender and flavorful.

Step 3: Slice and Prepare the Carne Asada

1. Slice the Steak: Once rested, slice the steak against the grain into thin strips. Cutting against the grain ensures each piece is tender and easy to chew.
2. Warm the Tortillas: While slicing the steak, warm the corn tortillas on the grill for 30 seconds on each side, until soft and pliable. Keep the tortillas warm in a clean kitchen towel or tortilla warmer.

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