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The Best Taco Tuesday Carne Asada Tacos

Course Main Course
Cuisine Mexican
Keyword Beef, carne asada, mexican
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes

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

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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