Description
Replicate the magic of street tacos at home with this fast, flavorful carne asada recipe. Featuring a zesty grapefruit and lime marinade, seared flank steak, and fresh toppings on warm corn tortillas.
Ingredients
Scale
- 1.5 to 2 pounds flank steak
- ½ cup white grapefruit juice
- ¼ cup fresh lime juice
- 6 cloves garlic, minced
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ cup cilantro stems, finely chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 12 small corn tortillas (6-inch)
- 1 medium white onion, finely diced
- 1 large bunch cilantro leaves, chopped
- 4 limes, cut into wedges
- ½ cup salsa verde
- Guacamole or sliced avocado (optional)
Instructions
- In a bowl, whisk together grapefruit juice, lime juice, white vinegar, minced garlic, cilantro stems, cumin, smoked paprika, salt, and black pepper until salt dissolves.
- Place flank steak in a ziplock bag or shallow dish. Pour marinade over meat, ensuring it is fully coated. Refrigerate for at least 30 minutes, ideally 2-4 hours (or overnight).
- Heat a cast iron skillet or grill pan over medium-high heat until smoking hot. Add oil if using a skillet.
- Remove steak from marinade and shake off excess. Place on hot grill or skillet. Cook for 4-5 minutes on one side without moving to create a crust. Flip and cook another 4-5 minutes for medium-rare (internal temp 130-135°F).
- Remove steak from heat and let rest on a cutting board, tented with foil, for 5-10 minutes to redistribute juices.
- Slice the steak thinly against the grain.
- Warm corn tortillas in a dry skillet over medium heat for 30-60 seconds per side, or directly over a gas flame until pliable and slightly charred.
- Assemble tacos by placing sliced steak on tortillas. Top with diced white onion, chopped cilantro, salsa verde, and avocado. Squeeze lime wedge over top and serve immediately.
Notes
Slice the steak thinly against the grain to ensure tenderness. Do not skip the resting period, as it keeps the meat juicy. For extra smoky flavor, char the diced onions before adding them to the tacos. Avoid overcooking flank steak as it becomes tough; aim for medium-rare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 4
- Protein: 22
Keywords: carne asada, street tacos, flank steak, Mexican recipe, quick dinner, grilled beef, corn tortillas, homemade tacos