Carne Asada Tacos
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
If there’s one thing I love eating, it’s flank steak! Although I don’t eat beef often, when I do, I like to do marinate it. Since citrus is in peak season, I figured the time was right to whip up dinnertime tacos featuring citrus-marinated flank steak.
This dish is all about the meat! Carne Asada, in Mexican cooking, is beef that is marinated and grilled. Traditionally, it is sliced in thin strips and served as a main course or used as a filling for tacos and burritos.
For this recipe, I created a citrus marinade with a little spice to really tenderize the flank steak. Heinen’s flank steak selection is some of the best I have seen locally, and there are so many sizes to choose from!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
Carne Asada Tacos
Servings: 6
Ingredients
For the Tacos
- Heinen's flank steak
- Corn tortillas
For the Citrus Marinade
- 1/3 cup fresh-squeezed grapefruit or orange juice
- 2 Tbsp. honey
- 1 tsp. red pepper flakes
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tsp. minced garlic
- 1 jalapeno, seeded and minced
- Juice of 1 lime
- Palm full of whole black peppercorns
For the Pico de Gallo
- 1 small red onion, diced
- 2 avocados, diced
- 1/2 cup cilantro, chopped
- Juice of 2 limes
- 1/3 cup olive oil
- 1/2 cup mango, chopped
- 1 large tomato, diced
- 3 green onion stalks, chopped
Toppings
- Red cabbage, sliced thin
- Queso fresco cheese, crumbled
- Lime wedges
Instructions
- Combine all of the marinade ingredients and flank steak in a large Ziploc bag. Marinade for 6-8 hours or overnight.
- Light the grill or grill pan to medium. When it’s hot, add the steak. Grill each side for 8-10 minutes depending on your preference for doneness.
- While the steak is grilling, chop the ingredients for the pico de gallo. Mix all ingredients together and set aside.
- Once the meat is done cooking, remove from the grill and let it sit for 15-20 minutes to continue cooking internally and lock in the juices.
- Slice the steak into thin strips. I recommend cutting the steak in half first so that the strips aren’t too long.
- Construct the tacos! If you like, grill the corn tortillas. I find that the warmth and softness helps hold in the the taco filling.
- Place the sliced beef into the grilled tortilla and top with the pico de gallo, cabbage and cheese. Add a squeeze of fresh lime juice for extra flavor.
