Carne Asada Street Tacos – Copycat Recipe

Allergens

Soy (soy sauce), Wheat (corn tortillas)

Ingredients

• 1. 2 lbs beef flank steak 2. 1/2 cup freshly squeezed lime juice 3. 1/2 cup olive oil 4. 1/4 cup soy sauce 5. 1/4 cup chopped cilantro 6. 4 cloves garlic, minced 7. 1 teaspoon ground cumin 8. 1 teaspoon dried oregano 9. Salt and pepper, to taste 10. 12 small corn tortillas 11. 1 avocado, sliced 12. 1 cup shredded cheese (Monterey Jack or cheddar) 13. 1 cup pico de gallo 14. 1/2 cup sour cream

Instructions

1. Combine the lime juice, olive oil, soy sauce, chopped cilantro, minced garlic, ground cumin, dried oregano, salt, and pepper in a large bowl.
2. Add the beef flank steak to the marinade, ensuring it's well coated. Cover and refrigerate for at least 1 hour or up to overnight.
3. Preheat a grill or grill pan to high heat. Remove the steak from the marinade, shaking off excess liquid, and cook until desired doneness is reached, about 4 5 minutes per side for medium rare. Let rest for 5 minutes before slicing against the grain into thin strips.
4. Warm corn tortillas on the grill or in a dry skillet for about 10 seconds each side. Assemble tacos by layering steak, avocado, cheese, pico de gallo, and sour cream.
5. Serve immediately with a side of fresh lime wedges and enjoy the sizzling, aromatic sensation!

Chef’s Insight

Don't be afraid to adjust the marinade seasoning to your taste; it's your copycat creation!

Notes

For an extra smoky flavor, use a mesquite wood grill or soak wood chips in water and add to your grill for an outdoor BBQ.