Taco Tuesday has become somewhat of a tradition around our house.
It may not be tacos every Tuesday. It could be tostadas or tamales but we always try to make Tuesdays fun for dinner.
So if you’re asking, “Where is a Taco Tuesday near me,” I’ll tell you to head to your grocery store and get a few fresh ingredients because once you do, Taco Tuesday will never be the same and you’ll thank me later.
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This recipe also calls for a marinade so make sure you plan ahead.
I chose Flap Steak for this recipe because it was on sale at my local grocery store, because it has nice visible grain and is a little thicker.
Having a thicker cut gives me the happy medium of eating a delicious steak taco but also eating delicious steak.
It’s the best of both worlds.
And the reason I like a nice visible grain in the meat is so there is no mistaking which way to slice it.
Especially if you’re a beginner, this can be a huge help in properly cutting the meat once it’s done.
The Marinade
It’s important to give enough time for the meat to marinade. This infuses flavor into the meat and will make all the difference in the end.
1 orange (juice only)
1 lime (juice only)
¼ C Onion (thinly sliced)
¼ C Cilantro (roughly chopped)
2 Garlic Cloves (roughly chopped)
1 Tbsp Vinegar
2 tsp Soy Sauce
1 tsp Kosher Salt
1 tsp Black Pepper
Place all these items along with your steak in a large Ziploc bag, remove as much air as possible and place in a shallow tray or pan in the refrigerator for a minimum of 2 hours. 5-6 is preferred.
Remove steak from refrigerator about 30 minutes prior to cooking.
Cooking the Steak
After removing the meat from the refrigerator and while resting for 30 minutes, preheat your grill to 450 degrees Fahrenheit with a cast iron skillet or pan as close to the heat source as possible.
This is why I love my Traeger Grills Ranger Grill.
It comes with a cast iron skillet that sits directly above the fire pot.
It’s compact and incredibly versatile.
Check them out here
You can do this on the stovetop, just be prepared to ventilate the kitchen.
Once your grill is hot, place the steak on the grill and cook each side for about 5 minutes or until you get a nice char on each side.
Cook until you hit an internal temperature of 135 degrees.
I used my Thermoworks Thermapen MK4 to get a quick and accurate reading.
It is important that you cook to temperature and not to time for one simple reason.
You don’t want to be the reason that people are getting sick!
They’ll never come over to your house again and if it’s your own family, it’s no fun to have any sick people in the house.
After your steak is cooked to 135 degrees Fahrenheit, let it rest for about 10 minutes.
This will allow the juices to reincorporate back into the meat and make for even tastier tacos.
While it’s finishing up, throw some tortillas on your cast iron skillet for about 1 minute on each side and throw them in a tortilla warmer or on a plate in a thick dishcloth.
These will both keep your tortillas warm until you’re ready to eat.
Slicing Your Steak
When you’re ready to eat, slice your steak across the grain.
This ensures tender pieces of meat instead of tough and difficult to chew pieces.
If you have younger children, cut them up smaller after you’ve sliced this way.
Then add any fresh toppings that you would like.
To these tacos, we added fresh Pico de Gallo, fresh chopped cilantro, queso fresco (a fresh Mexican cheese much like mozzarella) and fresh Mexican cream.
And of course some fresh squeezed lime!
So if you haven’t instituted Taco Tuesday at your house, this is a great way to convince your family that it should be a tradition.
Besides, these are the things that we remember most when we grow up.
The traditions we make and for me, the tradition was sitting down as a family to dinner almost every single night and eating amazing food.
Let’s at least keep that tradition alive.
Ingredients:
Flap Steak (roughly 1-2 lbs)
1 Orange
1 Lime
¼ C Onion (thinly sliced)
¼ C Cilantro (roughly chopped)
2 Garlic Cloves (roughly chopped)
1 Tbsp Vinegar
2 tsp Soy Sauce
1 tsp Kosher Salt
1 tsp Black Pepper
White Corn Tortillas
Limes
Queso Fresco
Cilantro
Pico de Gallo
Fresh Mexican Cream
Tools Used:
Cast Iron Skillet or Pan
Ziploc Bag
Shallow tray or pan
Sharp Knife
Cutting Board
The Best Taco Tuesday Carne Asada Tacos
Ingredients
Marinade
- 1 orange juice only
- 1 lime juice only
- ¼ C Onion thinly sliced
- ¼ C Cilantro roughly chopped
- 2 Garlic Cloves roughly chopped
- 1 Tbsp Vinegar
- 2 tsp Soy Sauce
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- Flap Steak roughly 1-2 lbs
- 1 Orange
- 1 Lime
- ¼ C Onion thinly sliced
- ¼ C Cilantro roughly chopped
- 2 Garlic Cloves roughly chopped
- 1 Tbsp Vinegar
- 2 tsp Soy Sauce
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- White Corn Tortillas
- Limes
- Queso Fresco
- Cilantro
- Pico de Gallo
- Fresh Mexican Cream
Instructions
-
Place all these items along with your steak in a large Ziploc bag, remove as much air as possible and place in a shallow tray or pan in the refrigerator for a minimum of 2 hours. 5-6 is preferred. Remove steak from refrigerator about 30 minutes prior to cooking.
-
After removing the meat from the refrigerator and while resting for 30 minutes, preheat your grill to 450 degrees Fahrenheit with a cast iron skillet or pan as close to the heat source as possible. This is why I love my Traeger Grills Ranger Grill. It comes with a cast iron skillet that sits directly above the fire pot. It’s compact and incredibly versatile.
-
Once your grill is hot, place the steak on the grill and cook each side for about 5 minutes or until you get a nice char on each side. Cook until you hit an internal temperature of 135 degrees. I used my Thermoworks Thermapen MK4
-
After your steak is cooked to 135 degrees Fahrenheit, let it rest for about 10 minutes. This will allow the juices to reincorporate back into the meat and make for even tastier tacos. While it’s finishing up, throw some tortillas on your cast iron skillet for about 1 minute on each side and throw them in a tortilla warmer or on a plate in a thick dishcloth. These will both keep your tortillas warm until you’re ready to eat.
-
When you’re ready to eat, slice your steak across the grain. This ensures tender pieces of meat instead of tough and difficult to chew pieces. If you have younger children, cut them up smaller after you’ve sliced this way. Then add any fresh toppings that you would like. To these tacos, we added fresh Pico de Gallo, fresh chopped cilantro, queso fresco (a fresh Mexican cheese much like mozzarella) and fresh Mexican cream. And of course some fresh squeezed lime!
Recipe Notes
Tools Used: Traeger Grill Ranger Grill (make this the link again if you can) Cast Iron Skillet or Pan Thermoworks Thermapen MK4 (make this the link again if you can) Ziploc Bag Shallow tray or pan Sharp Knife Cutting Board
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