Festival Classic Dinner – Copycat Carne Asada Tacos

Allergens

Soy, Dairy

Ingredients

• 2 pounds flank steak
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped cilantro
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 8 small corn tortillas
• 1 cup shredded iceberg lettuce
• 1 cup halved cherry tomatoes
• 1 avocado, sliced
• 1 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions

1. In a large resealable plastic bag, combine the olive oil, lime juice, soy sauce, Worcestershire sauce, cilantro, cumin, chili powder, black pepper, and garlic powder. Seal the bag, shaking to mix the marinade. Add the steak and turn to coat well. Refrigerate for at least 2 hours or overnight for best results.
2. Preheat a grill or grill pan over medium high heat. Remove the steak from the marinade, allowing excess to drip off. Grill the steak to desired doneness, approximately 4 5 minutes per side for medium. Let it rest for 5 minutes before thinly slicing across the grain.
3. Warm the tortillas on the grill or in a dry pan for 10 seconds per side. Assemble each taco with steak slices, lettuce, tomatoes, avocado, queso fresco, and a squeeze of lime juice.

Chef’s Insight

A splash of tequila or mezcal in the marinade adds an adult kick to these tacos.

Notes

Don't skip the marinating process for the best flavor and tenderness in your carne asada.