Carne Asada Tacos

Carne Asada Tacos - Pickled Red Onion - Cilantro Sauce

These tacos are simple and burst with flavor. Easy to grill sear inside. Put your sides out so everyone can make their own!

Serves: 4–6 Time: 45 minutes (plus 1 hour marinade)

2 lbs flank or skirt steak
½  cup olive oil
¼ cup fresh lime juice
⅓ cup soy sauce
3  tbsp orange juice
6 cloves garlic, grated
2 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
½ cup fresh cilantro, roughly chopped

Pickled Red Onion

1 large red onion, thinly sliced
½ cup red wine vinegar
½ cup warm water
1 tbsp sugar
1 tsp kosher salt

Cilantro Sauce

To serve

Fresh cilantro
Lime wedges
Cotija or queso fresco
Hot sauce
Mix of corn and flour tortillas

1. Combine vinegar, water, sugar, and salt in a jar and stir until dissolved. Add sliced onion, press down so it's submerged, and set aside for at least 30 minutes.

2. Whisk together olive oil, lime juice, orange juice, garlic, cumin, soy sauce, chili powder, paprika, salt, pepper, and cilantro. Coat the steak and marinate at least 1 hour, up to overnight.

3. Cook steak on a very hot grill or cast iron pan, 3–4 minutes per side for medium-rare. Rest 5 minutes, then slice thin against the grain.

4. Build your tacos — tortilla, steak, pickled onion, cilantro, squeeze of lime.

To Note:
Skirt steak has more flavor, flank is easier to slice. Either works great here. Pickled onions keep in the fridge for two weeks — make a double batch. The marinade also works beautifully on chicken thighs.