Carne Asada Tacos with Pico de Gallo

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, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 Roma tomatoes, diced
• 1/4 white onion, finely diced
• 1 jalapeno, seeded if desired and finely diced
• 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

Instructions

1. Combine lime juice, orange juice, olive oil, garlic, cumin, chili powder, salt, and pepper.
2. Coat steak in marinade.
3. Refrigerate 30 minutes to 2 hours.
4. Combine tomatoes, onion, jalapeno, cilantro, lime juice, and salt for the pico de gallo.
5. Let the pico stand while the steak cooks.
6. Preheat grill or cast-iron skillet over high heat.
7. Remove steak from marinade and allow excess liquid to drip away.
8. 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.
9. Transfer to a cutting board.
10. Rest at least 5 minutes.
11. Identify the direction of the muscle grain.
12. Slice steak thinly AGAINST THE GRAIN.
13. Warm corn tortillas on a dry skillet or directly over a safe gas flame.
14. Double tortillas if desired.
15. Fill with sliced carne asada.
16. Top with pico de gallo.
17. Add cilantro and diced onion.
18. Serve immediately with lime wedges.

Nutrition

Chef's Notes

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.

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