Steak tacos

 

Ingredients

For the carne asada marinade

• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced (about 2 teaspoons)
• 1/2 cup chopped cilantro
• 1/3 cup olive oil
• juice of 1 orange (about 1/4 cup of juice)
• juice of 1 lime (about 2 tablespoons of juice)
• 2 tablespoons white wine vinegar
• 2 teaspoons chili powder
• 1 teaspoon coarse kosher salt, plus more for grilling
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ancho chili powder
• 1/4 teaspoon freshly ground black pepper,plus more for grilling
• 2 pounds flank steak or skirt steak, excess fat removed

For the tacos

• 16 corn tortillas, warmed (or flour tortillas)
• 1/2 medium onion, finely diced
• 1/2 cup chopped cilantro
• 1 cup crumbled cojita cheese - optional 
• lime wedges, for serving
• other optional toppings: guacamole, pico de gallo salsa

Instructions

For the carne asada marinade

• In a medium bowl, whisk together all of the ingredients except for the steak.
• Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 6 hours because the meat will start to break down and get mushy due to the acidity in the marinade.
• Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
• Preheat grill (or cast iron skillet ) to medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side. Or cook on a cast iron skillet for 5 minutes per side.
• Remove steaks and allow to rest for 5 minutes. Slice into bite-sized chunks for easy eating in tacos.

For the tacos

• Place a heaping spoonful or two of carne asada onto warm tortillas.
• Top with diced onions, chopped cilantro, crumbled cojita  cheese and a spritz of fresh lime juice.
• Serve with more of your favorite toppings like guacamole, pico de gallo and salsa if desired.