Carne Asada Tacos

Ingredients

• 907 g (2 pounds)flank steak, excess fat trimmed
• 12corn tortillas (or 24 if stacking 2 tortillas per taco)
• to tastepico de gallo, homemade or shop-bought
• to tasteguacamole, homemade or shop-bought
• to tastelime wedges, for serving
• Juice of 2limes
• Juice of 1orange
• 60 ml (1/4 cup)olive oil
• 4 clovesgarlic, minced
• 60 ml (1/4 cup)finely chopped coriander
• 1 teaspoonground cumin
• 1/2 teaspoonchilli powder
• 1 teaspoonsmoked paprika
• 1 1/2 teaspoonskosher salt
• 1/4 teaspoonground black pepper

Instructions

1. 1

   Mix the marinade

   Whisk all the marinade ingredients in a bowl until evenly combined.

2. 2

   Marinate the steak

   Put the marinade and flank steak into a large resealable bag. Seal it tightly, pressing out excess air, and make sure the meat is coated. Refrigerate for 2–3 hours, with 4 hours as the maximum.

3. 3

   Bring to room temperature

   Take the steak out of the fridge 20 minutes before cooking so it can come towards room temperature and cook more evenly.

4. 4

   Grill or sear

   For outdoor cooking, preheat a grill to medium-high. Remove the steak from the bag, shaking off excess marinade, then grill both sides for about 6–8 minutes for medium-rare to medium; use a meat thermometer to check doneness. For indoor cooking, preheat the oven to 200°C (400°F). Heat a few drizzles of oil in a large ovenproof grill pan over high heat and sear the steak for about 4 minutes per side. Finish in the oven for 4–5 minutes for medium-rare to medium, or use a thermometer to check doneness.

5. 5

   Rest and slice

   Rest the steak for 10 minutes. Slice across the grain, at right angles to the muscle fibres, then dice into bite-sized pieces.

6. 6

   Prepare toppings

   Make the pico de gallo and guacamole according to their recipe directions, or choose other toppings you like.

7. 7

   Warm and assemble

   Warm the corn tortillas on the grill, over an open flame or in a skillet for about 30 seconds per side, until pliable with slight charring at the edges. Spoon some steak onto each tortilla, add toppings and, if wanted, stack two tortillas per taco for extra support. Serve with lime wedges.

What are carne asada tacos?

Carne asada means grilled or roasted meat, and in these tacos the star is flank steak cooked over high heat, sliced and tucked into corn tortillas. The dish draws on the Mexican tradition of serving grilled meat with tortillas and fresh accompaniments.

This version builds flavour with a citrus, garlic and spice marinade, then balances the savoury steak with bright pico de gallo, creamy guacamole and lime.

Nutrition and macros by portion

The nutrition label shows one serving as written: 597 calories, 39g protein, 41g carbs, 33g fat.

The steak supplies most of the protein, while the tortillas contribute much of the carbohydrate. Olive oil and guacamole account for much of the fat; balance the plate with extra pico de gallo or another fresh vegetable side.

Why marinate flank steak?

Citrus juice, oil, garlic, coriander and spices coat the steak and add flavour during its short refrigerated rest. Flank steak is a lean, flavourful cut, so avoid leaving it in the acidic marinade beyond the recipe's 4-hour maximum.

Even coating: turn or massage the sealed bag so the marinade reaches the whole surface of the meat.

Getting the steak right

Room-temperature rest: the 20-minute pause before cooking helps take the chill off the steak. Shake away excess marinade before grilling or searing so the meat can brown.

Doneness: follow the stated cooking times as a guide and check with a meat thermometer if you want a precise result. Resting for 10 minutes gives the juices time to settle before slicing.

Slice against the grain

Find the direction of the visible muscle fibres and cut across them, rather than along them. This shortens the fibres and makes each piece easier to chew.

Cut the steak into slices first, then dice them into bite-sized pieces for easy taco filling.

Warm tortillas for pliability

A brief turn on the grill, over an open flame or in a skillet softens the corn tortillas and adds a little char around the edges. Keep an eye on them so they warm without becoming brittle.

For a sturdier taco, stack two tortillas together as the recipe suggests.

Choose and serve the toppings

Fresh pico de gallo adds a juicy, tangy contrast, while guacamole brings a creamy texture alongside the grilled steak. Use homemade or shop-bought versions, and add any other toppings you enjoy.

Serve lime wedges at the table so each person can add a fresh squeeze just before eating.

Recipe notes & tips

• Keep the steak in the fridge while it marinates and remove it only 20 minutes before cooking.
• Shake off excess marinade before the steak hits the grill or pan.
• Use a meat thermometer to check doneness rather than relying on timing alone.
• Rest the cooked steak for the full 10 minutes before slicing.
• Cut across the grain to keep the steak pieces tender.
• Warm tortillas just until pliable, then fill and serve promptly.

Variations

• Change the toppings: use other favourites in place of pico de gallo or guacamole.
• Make it a double tortilla: stack two corn tortillas for each taco.
• Choose the grill: cook outdoors for a direct grilled finish.
• Cook indoors: sear the steak in an ovenproof grill pan, then finish it in the oven.
• Adjust the citrus: serve extra lime wedges for a sharper finish at the table.

Common mistakes to avoid

• Marinating too long: the recipe sets 4 hours as the maximum, so take the steak out by then.
• Skipping the rest before cooking: allow the steak 20 minutes out of the fridge as directed.
• Leaving excess marinade on: shake it off so the steak can brown on the grill or pan.
• Slicing with the grain: cut across the visible fibres for easier-to-chew pieces.
• Overcooking by time alone: check doneness with a meat thermometer.
• Overheating tortillas: warm them briefly until pliable rather than leaving them until crisp.

How to store

Refrigerate leftover steak and toppings separately in covered containers and use within 3–4 days. Reheat the steak gently in a pan until hot, and warm tortillas separately just before serving.

Frequently asked questions