Carne Asada Tacos with Pico de Gallo

Name: Carne Asada Tacos with Pico de Gallo
Prep time: 25 min
Cook time: 15 min
Total time: 24 min
Yield: 4 servings
Cuisine: Mexican-Inspired
Ingredients: 1 1/2 lb skirt or flank steak; 2 tbsp fresh lime juice; 2 tbsp fresh orange juice; 2 tbsp olive oil; 3 garlic cloves; 1 tsp ground cumin; 1/2 tsp chili powder; 1 tsp kosher salt; 1/2 tsp black pepper; 3 Roma tomatoes; 1/4 white onion; 1 jalapeno; 1/3 cup chopped cilantro; 1 tbsp fresh lime juice; 1/2 tsp kosher salt; 12 small corn tortillas; chopped cilantro; finely diced white onion; lime wedges

Charred citrus-marinated steak sliced thin and piled into warm corn tortillas with fresh pico de gallo, cilantro, onion, and lime.

Total

24 min

Servings

Level

Medium

Dairy-Free

Ingredients

Carne Asada

1 skirt or flank steak
2 fresh lime juice
2 fresh orange juice
2 olive oil
3 garlic cloves, minced
1 ground cumin
1 chili powder
1 kosher salt
1 black pepper

Pico de Gallo

3 Roma tomatoes, diced
1/4 white onion, finely diced
1 jalapeno, seeded if desired and finely diced
1 chopped cilantro
1 fresh lime juice
1 kosher salt

Serving

12 small corn tortillas
chopped cilantro
finely diced white onion
lime wedges

Instructions

Combine lime juice, orange juice, olive oil, garlic, cumin, chili powder, salt, and pepper.

Coat steak in marinade.

Refrigerate 30 minutes to 2 hours.

60 min

Combine tomatoes, onion, jalapeno, cilantro, lime juice, and salt for the pico de gallo.

Let the pico stand while the steak cooks.

Preheat grill or cast-iron skillet over high heat.

Remove steak from marinade and allow excess liquid to drip away.

Cook steak over high heat until deeply charred and cooked to desired doneness. Whole cuts of beef should reach at least 145F followed by a 3-minute rest for food safety.

Transfer to a cutting board.

Rest at least 5 minutes.

5 min

Identify the direction of the muscle grain.

Slice steak thinly AGAINST THE GRAIN.

Warm corn tortillas on a dry skillet or directly over a safe gas flame.

Double tortillas if desired.

Fill with sliced carne asada.

Top with pico de gallo.

Add cilantro and diced onion.

Serve immediately with lime wedges.

Nutrition per serving

415

Calories

32g

Protein

34g

Carbs

16g

Fat

Chef's Notes & Storage

AGAINST THE GRAIN: This matters tremendously with flank and skirt steak. MARINADE: A short marinade provides flavor without allowing citrus to excessively alter the steak's texture.

Part of:Dump Casseroles