The Carne Asada was so tender after marinating overnight! I highly recommend it. But an hour works in a pinch if you’re pressed for time. Served with Restaurant Style Refried Beans, Mexican Rice, Guacamole and Cantina Style Salsa.
Carne Asada:
1-1 ½ lb Flank Steak
1 Tablespoon Olive Oil
1 large Lime; juiced
1 Tablespoon Orange Juice
2 Garlic Cloves, minced
1 teaspoon Salt
1 Tablespoon Adobo Chili Powder
1 teaspoon Smoked Paprika
1 teaspoon Black Pepper
1 Tablespoon Pickled Jalapeno Juice
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Tacos:
12 Corn Tortillas
2 cups Cabbage; shredded
2 Fresh Limes; quartered
1 cup Pickled Jalapeños
½ cup Tomato; diced
½ cup Fresh Cilantro
½ cup Red Onion; diced
½ cup Cotija Cheese
1 Radish; thinly sliced
½ cup Sour Cream
- Place steak in dish or Ziplock bag and coat with marinating ingredients. Store in fridge and allow to rest overnight.
- Preheat grill or smoker to medium-high heat and add steak once hot. Allow to cook for 4-6 minutes per side (or until desired doneness) then remove to cutting board and tent with foil. Allow to rest for 5 minutes before slicing.
- Heat skillet over medium-high heat and add a tablespoon of oil. Once hot, lightly fry the tortillas on both sides. Layer two tortillas and fill with the carne asada and toppings, then drizzle with Sour Cream and serve with Mexican Rice, Refried Beans or Elote Casserole.
- Enjoy!
Looking for a main dish? Try one of these recipes!
Ash's In The Kitchen 
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