Toppings such as Pico de gallo - limes, guacamole, etc.
Instructions
In a large zipper bag add the orange juice, cilantro, soy sauce, vegetable oil, garlic, jalapeño, while vinegar and cumin.
Smoosh the mixture until it’s combined.
Add flank steak to the bag and smoosh it around until it’s fully coated.
Refrigerate for 12-24 hours.
Preheat grill to medium high heat.
Remove beef from the marinade and place on preheated grill. Discard marinade.
Grill for 7-9 minutes then flip the flank steak.
Grill for another 7-9 minutes or until beef is desired temperature.
Let steak rest for 5 minutes .
While steak is resting add the tortillas to the grill.
Grill tortillas for 1-2 minutes per side or until slightly charred.
Slice flank steak against the grain into thin slices.
To assemble tacos, place 3-4 slices of Carne Asada steak onto tortilla and add your favorite toppings.
Repeat with remaining tortillas.
Notes
This Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately.
End with Fresh:I love to top these tacos with additional fresh herbs, such as Cilantro, Oregano, Parsley or Thyme. Additionally, a squeeze of fresh lime is also great.
Don’t Forget the Cheese: Top with your favorite Mexican blend or queso asadero and queso fresco.
Make with other Meat: Ground beef, sirloin steak, pork or chicken.
Season: Salt, pepper, chili powder to your personal taste.