Juicy, flavorful carne asada tacos made with tender grilled beef, fresh toppings, and warm tortillas! This easy recipe brings authentic street taco flavor right to your kitchen.
½teaspooncumin seeds, lightly crushed with the flat edge of a knife
½teaspoononion powder
¼teaspooncinnamon
salt & pepper
To assemble the tacos
8-10corn tortillas
finely diced white onion
fresh cilantro, chopped
lime wedges
shredded purple cabbageoptional
avocado, slicedoptional
queso fresco or cojita cheeseoptional
hot sauceoptional
Instructions
Combine all marinade ingredients in a bowl and whisk to fully combine.
Take your skirt steak out of the package and lay out on a cutting board. Using a meat mallet, tenderize both sides a few times to get a consistent thickness. (be careful not to overdo it or break up the meat). Place the skirt steak in a large plastic freezer bag and pour marinade over the top. Marinade for 4-6 hours or overnight in the fridge. *Note* In a pinch you can marinade for 30 minutes before grilling but just know it may not have the same depth of flavor
Pull the steak out of the fridge about 30 minutes before grilling to let the meat come to room temperature. Preheat your grill over high heat. You want it smoking hot before adding the skirt steak.
Place the marinated skirt steak on the grill. For medium rare, close the lid cook over high heat 2-3 minutes. Then flip the steak and grill for an additional 3 minutes on the other sideImmediately remove the steak to a foil lined baking pan let rest for 5 minutes before slicing.
Cut into strips and then into bite size pieces. *Very important.* Be sure you slice the steak AGAINST the grain.
To assemble the tacos warm up your tortillas. Then add grilled skirt steak pieces and toppings. Enjoy!