Carne Asada Street Tacos, or tacos de carne asada, is the best way to eat skirt steak! It’s made by beautifully searing steak, slicing it thin and served on top of warmed corn tortillas with diced white onion, avocado, radishes, and lime wedges.
2poundflank or skirt steak (sometimes called flap meat)
CARNE ASADA MARINADE:
2teaspoonsfinely chopped canned chipotle pepper
1Tablespoonground black pepper
1/4cupchopped fresh cilantro
1/3cupextra virgin olive oil
10-12warmed corn tortillas
diced white onion
PREPARE THE STEAKS:
Prepare the steak for the marinade by trimming it of excess fat. Then, use a meat mallet to pound the steak until it is 1/4-inch thick. Finally, cut the steak into 4 equal pieces by cutting it with the grain. Place the meat in a 9x13-inch pyrex dish.
MAKE THE MARINADE:
In a large glass measuring cup whisk together all of the marinade ingredients except for the olive oil. Pour in the olive oil and whisk until well incorporated. Ladle 1/4 cup of the marinade into a small bowl, cover it with plastic wrap and reserve for later. Pour the remaining marinade over the steaks in the pyrex dish. Cover with plastic wrap and chill for at least 1 hour, but no more than 8 hours.
COOK THE CARNE ASADA:
Cover and preheat your grill to medium-high until hot (about 5-15 minutes depending on your grill). Right before putting the steaks on the grill, clean and oil the cooking grates so the steaks do not stick.
Place the steaks on the grill and cook uncovered until the steaks are well browned about 3-5 minutes. Flip the steaks and cook until the steaks are browned on the second side and a meat thermometer registers 130 degrees F, about an additional 3-4 minutes.
Transfer the steaks to a cutting board and tent with foil. Let the steaks rest for 5 minutes, and then rub both sides of the steaks with the cut side of a garlic clove. Cut the steaks against the grain into 1/4-inch thick slices.
Serve the Carne Asada meat on warmed corn tortillas, with diced white onion, sliced radishes, diced avocado, and lime wedges. You can also serve the meat alongside the reserved marinade. Just drizzle a teaspoon or two over the meat right before eating.
If you do not have a grill, you can use a grill pan on the stovetop instead. You’ll need to preheat your pan and cook the meat on high to sear it, and then lower the heat and cook the meat untilthe internal temperature registers 130 degrees F.***Just remember to open a window, there will be a bit of smoke. You’ll also need to cook the meat in batches.