Carne Asada Tacos

January 31, 2023
Carne Asada Tacos

Cathy Roma @


Carne Asada Tacos

  • 3 lbs. marinated flank steak (2 – 1 1/2 lb. steaks) (recipe follows)
  • 12 soft corn (or flour) tortillas (7 inch)
  • 1 ½ cups Cotija cheese, crumbled (crumbled feta or ricotta salata could be substituted)
  • charred onion relish (recipe follows)
  • Lime wedges and chopped cilantro for serving.

Marinade for Carne Asada

  • 5 cloves garlic, minced.
  • ½ cup cilantro, stems and leaves, chopped.
  • 1 medium jalapeno pepper, seeds removed, chopped.
  • ½ cup onion, chopped.
  • 1 tsp cumin
  • 2 tsp sugar
  • ¼ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • ¼ cup red wine vinegar
  • ½ cup Mexican beer
  • ½ cup extra-virgin olive oil
  • 2 tsp Kosher salt
  • 1 tsp freshly ground black pepper.
  • Additional salt and pepper for seasoning steak before grilling

Charred Onion Relish

  • 2 large onions (I like Spanish onions), peeled and sliced into thick rounds.
  • 1/3 cup extra virgin olive oil, divided.
  • 1 cup cilantro, stems and leaves, coarsely chopped.
  • 1/4 cup lime juice
  • Zest of one lime
  • Salt and pepper to taste.


Carne Asada

  • Combine all ingredients for marinade in a bowl and whisk well to combine.
  • Place flank steak in a large Ziploc bag and pour marinade over steak. Seal bag and turn several times until steak is well coated.
  • Refrigerate steak a minimum of three hours or overnight.
  • Remove steak from marinade and season liberally on both sides with salt and pepper. Grill over high heat for about 5 minutes per side.
  • Rest the steak, covered with foil, for at least five minutes to allow the juices to redistribute before slicing.

Charred Onion Relish

  • While you’re grilling the steak, brush the onion slices with the olive oil and season with salt and pepper.
  • Grill about 3-5 minutes per side or until slightly charred, being careful as you flip them, so they don’t fall through the grates. Remove to a plate.
  • Combine charred onions, remaining olive oil, and the rest of the relish ingredients in a food processor and pulse until all ingredients are blended. I like mine with a good bit of texture like pickle relish, not very saucy or smooth.

Assemble the Tacos

  • Slice the rested steak thinly, against the grain, to serve.
  • Reduce the heat on the grill to medium and grill the tortillas until warmed through and charred slightly (to your liking).
  • To serve: top each tortilla with a couple slices of steak, a sprinkling of cheese, chopped cilantro, onion relish, and a squirt of lime juice. Serve with lime wedges if desired.
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