Carne Asada tacos are a flavorful dairy free steak taco option for a weekend or weeknight dinner. To make this recipe gluten free, use corn tortillas and the recommended tamari soy sauce.
Skirt steak is a relatively tough cut of beef. The easiest way to tenderize this cut is by using an acidic marinade with citric acid or vinegar and allowing the meat to sit in the marinade for 2-24 hours for the tenderizing process to take effect. Marinating longer than 24 hours may leave the meat too mushy. While the meat marinates, it will also absorb the flavors of the marinade, leaving you with a tasty and tender cut of meat for your tacos!
To make these tacos, season skirt steak pieces with salt and pepper. Place steak in glass dish with a top that seals or you may cover with aluminum foil.
Using a bowl or 2 cup glass measuring cup, using a small whisk combine lime juice, orange juice, cilantro, garlic, soy sauce, cumin and oregano. I prefer the glass measuring cup, as it allows me to easily measure each addition. Pour marinade over steak and marinate in refrigerator for 4-6 hours, covered, but not longer than 24 hours.
Heat grill to medium heat (350-400 degrees). Grill steak for 4-8 minutes on each side. Allow grilled steak to rest on a cutting board for five minutes. Thinly slice against the grain.
Serve with warmed tortillas and toppings.
Equipment:
Anchor Hocking Dish with Cover
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Grilled Carne Asada
Ingredients
Instructions
- Season skirt steak pieces with salt and pepper. Place steak in glass dish with a top that seals or cover with aluminum foil.
- In a small bowl or 2 cup glass measuring cup, using a small whisk combine lime juice, orange juice, cilantro, garlic, soy sauce, cumin and oregano. Pour marinade over steak and marinate in refrigerator for 4-6 hours, covered.
- Heat grill to medium heat (350-400 degrees). Grill steak for 4-8 minutes on each side. Allow grilled steak to rest on a cutting board for five minutes. Thinly slice against the grain.
- Serve with warmed tortillas and toppings.