Description
This Carne Asada Street Tacos recipe features tender skirt steak marinated in a vibrant blend of citrus, garlic, and spices, then grilled to perfection and served on warm corn tortillas with fresh onion, cilantro, cotija cheese, and lime wedges for an authentic Mexican street food experience.
Ingredients
Scale
Steak Marinade
- 2 lbs skirt steak, trimmed of silver skin
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 orange, juiced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 tablespoon ancho chili powder
- 3 tablespoons minced cilantro
- 1 1/2 teaspoons kosher salt
- 1/2 white onion, sliced
Toppings & Serving
- 1/2 white onion, diced
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
- 2 oz cotija cheese, crumbled
- Corn tortillas, warmed
Instructions
- Prepare the Marinade: Whisk together the olive oil, minced garlic, red wine vinegar, orange juice, ground cumin, Mexican oregano, ancho chili powder, kosher salt, and minced cilantro until smooth and well combined.
- Marinate the Steak: Place the trimmed skirt steak and sliced white onions in a large dish or rimmed baking sheet. Pour the marinade over the steak, thoroughly massaging it into the meat with your hands. Cover and refrigerate to marinate for at least 1 hour, up to 12 hours, to develop flavor and tenderness.
- Preheat the Grill: Heat a grill to medium-high heat, ensuring the grates are clean and well oiled to prevent sticking.
- Grill the Steak: Remove the steak from the marinade and grill for 4 minutes on one side, then flip and grill for an additional 4 minutes on the other side until browned and cooked to desired doneness.
- Rest and Slice: Allow the steak to rest for 10 minutes after grilling to let the juices redistribute. Then dice into 1/2 inch pieces suitable for taco filling.
- Assemble the Tacos: Warm corn tortillas and fill them with the diced steak. Top each taco with diced onions, chopped cilantro, and crumbled cotija cheese. Serve immediately with lime wedges for squeezing over the top.
Notes
- For an indoor cooking alternative, broil the steak under the oven broiler on high for 4-5 minutes per side, positioning the rack close to the heat source for best results.
- A cast iron skillet can also be used; heat over medium-high with a bit of neutral oil and cook steak pieces for 3-4 minutes per side.
- Marinating overnight enhances flavor and tenderness significantly.
- Use fresh corn tortillas for authentic flavor and better texture.
- Adjust the amount of chili powder according to your preferred spice level.
