Carne Asada Tacos

Ingredients

• 454 g (1 lb)skirt steak (or flank steak)
• 12–16corn tortillas
• 113 g (1/4 lb)cheese, such as Jack
• 3–4limes, for serving
• to tastesalt
• juice of 1lime
• juice of 1orange
• 4peeled garlic cloves
• 8–10 sprigscoriander (optional)
• 2de-stemmed jalapeños
• 2 tablespoons (30 ml)Mexican oregano
• 1 teaspoon (5 ml)cumin
• 1 tablespoon (15 ml)soy sauce
• 60 ml (1/4 cup)olive oil
• to tastefreshly cracked black pepper
• 4plum tomatoes
• 1 smallonion
• 2jalapeños
• 20–25 sprigscoriander
• juice of 2limes
• 1/2 teaspoon (2.5 ml), plus more to tastesalt

Instructions

1. 1

   Season the steak

   Sprinkle salt over both sides of the steak. If it is one long piece, cut it into smaller sections; you can also pound it thinner for a more even thickness, placing plastic wrap on both sides first and using a meat pounder or skillet.

2. 2

   Blend the marinade

   Put the listed marinade ingredients in a blender and blend until combined.

3. 3

   Marinate the steak

   Arrange the steak in a single layer in a casserole dish. Pour over the marinade, making sure some gets underneath the meat, then cover with plastic wrap and refrigerate for about 1 hour. A resealable bag can be used instead.

4. 4

   Rinse the vegetables

   Rinse the tomatoes, jalapeños and coriander. Peel the onion, remove the tomato cores and de-stem the jalapeños. Twist off and discard the thicker bottom parts of the coriander stems, keeping the upper stems that hold the leaves together.

5. 5

   Make the pico

   Finely chop the tomatoes, onion and jalapeños into pieces about 6 mm (1/4 inch) across, and finely dice the coriander. For a milder pico, begin with one jalapeño and add more as desired. Mix everything in a bowl with 1/2 teaspoon of salt and the juice of 2 limes; taste and add more salt or lime if needed.

6. 6

   Grill the steak

   Heat the grill until very hot. Pat the meat dry, then grill each piece for 2–3 minutes per side, or until its internal temperature reaches 54–57°C (130–135°F) for medium-rare. Cook it longer if preferred, bearing in mind that skirt steak can become tougher at higher temperatures.

7. 7

   Rest and slice

   Leave the cooked steak to rest for 5–10 minutes. Slice thinly against the grain, then cut the strips into bite-sized pieces for the tacos.

8. 8

   Crisp the tortillas

   Warm the tortillas in a dry frying pan over medium-high heat. Add cheese to each one and cook until the tortilla begins to crisp and light brown spots appear underneath.

9. 9

   Assemble the tacos

   Top each cheesy tortilla with carne asada and pico de gallo, then finish with a squeeze of lime.

What are carne asada tacos?

Carne asada means grilled meat, commonly beef, seasoned and cooked over high heat before being sliced. Tacos made with it are associated with Mexican cooking and bring together smoky, savoury beef, tortillas and fresh toppings.

Here, citrus, garlic, herbs and spices flavour the steak, while pico de gallo adds a fresh, sharp contrast. Crisping the tortillas with cheese gives each taco a golden, savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 616 calories, 38g protein, 43g carbs, 33g fat.

The corn tortillas and orange juice contribute most of the carbohydrates, while olive oil, cheese and steak contribute much of the fat. Steak and cheese provide the main protein; serve the tacos with extra vegetables or salad to round out the plate.

The steak and marinade

Choose skirt steak: Its loose grain takes on the marinade well and suits quick grilling. Flank steak is an alternative; cut either steak into manageable pieces so it fits the grill.

Blend the marinade: The recipe combines lime and orange juice with garlic, coriander, jalapeño, oregano, cumin, soy sauce and olive oil. A brief rest in the fridge gives the flavours time to mingle without making the evening's preparation too involved.

Chopping the pico de gallo

Even pieces: Cut the tomatoes, onion and jalapeños into similarly small pieces so each bite gets a balanced mix. Finely chopped coriander helps distribute its flavour through the salsa.

Control the heat: Start with one jalapeño if you want a milder pico, then add more to taste. Check the seasoning after mixing in the lime juice and salt, as the salsa may need a little extra of either.

Getting the steak right

Very hot grill: Heat the grill thoroughly before adding the meat, and pat the steak dry first. These steps help the surface cook quickly rather than steaming against excess moisture.

Check the centre: The recipe's cue for medium-rare is 54–57°C internally. Rest the steak for 5–10 minutes after grilling, then slice across the grain to keep the pieces easier to bite.

Crisping the tortillas

Dry pan: Heat each tortilla in a dry frying pan over medium-high heat, adding cheese as directed. Look for a crisping edge and light brown spots on the underside rather than relying only on the clock.

Serve promptly: The tortillas are best assembled once the cheese is melted and the steak and pico are ready. Add the pico and lime at the end so the salsa stays fresh and the tortilla retains its crispness.

Serving the tacos

Toppings: Spoon the steak and pico onto the cheesy tortillas, then pass lime wedges for a final squeeze. Extra pico can be served alongside for anyone who wants a fresher, more generous topping.

On the side: Pair the tacos with a simple green salad, beans or extra chopped vegetables. These sides complement the rich steak and cheese without crowding the main flavours.

Recipe notes & tips

• Cut the steak into pieces that fit your grill before marinating.
• Pat the steak dry just before grilling, as the recipe directs.
• Use a thermometer to check the steak's internal temperature.
• Slice the rested steak across the grain for more tender bites.
• Warm the tortillas shortly before serving so they are easy to fold.
• Taste the pico after mixing, then adjust its salt and lime.

Variations

• Milder pico: Begin with one jalapeño and add more only if you want extra heat.
• Extra lime: Serve additional wedges at the table for a sharper finish.
• Flank steak: Use flank steak in place of skirt steak as suggested in the recipe.
• Coriander-free marinade: Leave out the optional coriander in the marinade.
• Different cheese: Replace Jack with another cheese that melts well in the tortilla.

Common mistakes to avoid

• Cold grill: Heat it thoroughly before adding the steak so the meat cooks quickly.
• Wet steak: Pat the meat dry before grilling to avoid excess surface moisture.
• Skipping the rest: Leave the steak for 5–10 minutes before slicing to retain its juices.
• Slicing with the grain: Cut across the visible grain for more tender pieces.
• Too much jalapeño: Start with one in the pico and add the second gradually to suit your preferred heat.
• Overcooking the steak: Check its internal temperature and remember that skirt steak can toughen at higher temperatures.

How to store

Refrigerate leftover steak and pico separately in covered containers and use within 3 days. Reheat the steak gently in a frying pan, and warm the tortillas separately; add the pico after reheating. Assemble tacos just before eating for the best texture.

Frequently asked questions