Street-Side Carne Asada Tacos

Allergens

Dairy, Soy

Ingredients

• 2 lbs beef flank steak
• 1 cup orange juice
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1 white onion, thinly sliced
• 12 small corn tortillas
• 2 cups shredded iceberg lettuce
• 1 cup crumbled queso fresco
• 1 recipe Zesty Pico de Gallo (see below)

Instructions

1. In a large resealable plastic bag, combine the orange juice, soy sauce, olive oil, apple cider vinegar, Worcestershire sauce, cumin, paprika, black pepper, and garlic. Add the beef steak and massage it well with the marinade. Seal the bag and refrigerate for at least 4 hours or overnight.
2. Preheat a grill to medium high heat. Grill the marinated steak until cooked through, about 5 minutes per side. Remove from the grill and let rest for 10 minutes before slicing into thin strips.
3. Warm the corn tortillas in a dry pan or on the grill for about 20 seconds on each side. Assemble the tacos with the steak, lettuce, queso fresco, pico de gallo, and a squeeze of lime.
4. Serve immediately with your favorite sides like guacamole and refried beans.

Chef’s Insight

Cook the steak to your desired level of doneness for perfect tenderness.

Notes

Marinate the steak in advance for maximum flavor absorption.