BBQ Smokehouse Lunch – Southwestern Style Carne Asada Tacos

Allergens

Soy, Dairy (in Cotija cheese)

Ingredients

• 2 lbs beef skirt steak
• 1 cup fresh orange juice
• 1/2 cup soy sauce
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 12 small corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup crumbled cotija cheese
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges
• Hot sauce, optional

Instructions

1. In a large resealable plastic bag, combine orange juice, soy sauce, olive oil, red wine vinegar, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Seal the bag and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Preheat your grill to medium high heat. Remove the beef from the marinade, shaking off any excess liquid. Grill the steak for 4 5 minutes per side or until it reaches your desired level of doneness. Allow it to rest for a few minutes before thinly slicing against the grain.
3. Heat a large skillet over medium heat. Warm the tortillas in the skillet, one at a time, for about 20 30 seconds on each side or until slightly charred and pliable.
4. To assemble the tacos, layer sliced beef, shredded lettuce, crumbled cotija cheese, and fresh cilantro leaves onto warmed tortillas. Squeeze a lime wedge over each taco and add hot sauce if desired.
5. Serve immediately with additional lime wedges and hot sauce on the side.

Chef’s Insight

Marinate the steak for up to 2 hours for maximum flavor infusion. Use a meat thermometer to ensure perfect doneness.

Notes

Adjust the spice level to your preference by adding more or less chili powder and hot sauce.