“Sizzling Copycat Carne Asada Street Tacos”

Allergens

Gluten (from corn tortillas)

Ingredients

• 2 lbs beef flank steak
• 1 cup fresh orange juice
• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar
• 1/4 cup chopped cilantro
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• Salt and pepper, to taste
• 12 small corn tortillas
• 2 cups shredded lettuce
• 1 cup crumbled cotija cheese
• 1 ripe avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a large resealable plastic bag, combine orange juice, soy sauce, vegetable oil, apple cider vinegar, chopped cilantro, garlic, cumin, oregano, salt, and pepper. Mix well to create the marinade.
2. Add beef flank steak to the marinade and seal the bag. Refrigerate for at least 1 hour or up to overnight.
3. Preheat a grill or grill pan over medium high heat. Remove steak from marinade, letting excess liquid drip off.
4. Grill steak for 5 7 minutes per side or until desired doneness is reached. Let it rest for 5 minutes before thinly slicing against the grain.

Chef’s Insight

The marinade not only tenderizes the meat but also infuses it with delicious flavors for a restaurant-quality dish at home.

Notes

Use freshly squeezed orange juice for the best flavor and aroma.