Carne Asada Steak Tacos
Ingredients
- 3-5lb skirt steak
- Stack of flour tortillas, 10-20
Marinade
- ¼ cup vegetable oil
- ½ cup red wine vinegar
- ½ cup lime juice
- ⅓ cup orange juice
- 1 cup water
- 2 tbsp peeled fresh garlic - crushed
- 1 tbsp pepper
- 1 ½ tbsp salt
- ½ orange, sliced into rounds with peels
- ¼ bunch cilantro, chopped (no stems)
Accoutrements
- Green cabbage, shredded
- White onion, diced
- Sour cream
- Avocado
- Hot sauce
- Lime wedges for squeezing onto taco
Preparation
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Whisk marinade ingredients except cilantro and orange slices in a bowl.
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Place skirt steaks into large ziplock bag. Pour marinade into ziplock bag.
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Drop cilantro and orange slices into bag and seal ziplock, taking care to release as much air as possible.
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Knead meat through the bag to distribute marinade.
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Refrigerate overnight (up to 24 hours).
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Turn on grill and preheat on high, to at least 700 degrees if possible.
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Take steaks out of bag and shake off excess marinade.
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Lay steaks flat out on grill directly over lit burners.
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Cook 3-5 minutes per side to get a nice sear on the outside but not overcook the inside.
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When the steak is on the grate do not poke, mash, or play with it.
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Take steak off the grill and rest for 10 minutes before slicing.
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Feel free to pile on any of the suggested accoutrements.
