Tacos Carne Asada

We both love Mexican Food and have Carne Asada Tacos on a fairly regular basis. The recipe we use is from Tyler Florence and we highly recommend it!

2 pounds flank or skirt steak, trimmed of excess fat (see Mojo Marinade below)

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

Corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

2 limes cut into wedges for serving

Sour Cream (optional)

Guacamole (optional)

Pica De Gall0 (we used store bought)

Mojo Marinade:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in gallon ziplock

Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine, add in your steak. Marinade for 1 hour up to 7 hours.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking.

Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.

Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

Assemble your tacos as you wish.