Indulge in the rich allure of carne asada tacos, where succulent slices of marinated flank, or skirt, steak steal the spotlight. The intoxicating aroma of grilling meat, infused with a harmonious blend of soy, garlic, and citrus, wafts through the air. Each tender bite unveils a symphony of flavors – a perfect marriage of cumin, chili powder, and paprika, complemented by the earthy embrace of oregano and cilantro.

Instructions:
1. In a bowl, mix together the soy sauce, olive oil, lime juice and taco seasoning. Oden's Kitchen Kickin' Tacos is available now!
2. Place the skirt steak or flank steak in a resealable plastic bag or shallow dish and pour the marinade over. Ensure the steak is well coated. How long I refrigerate/marinate for is based on when I cut the steak.
Cooking before you cut:
If I cook the steak whole, I will marinate for 2-12 hours for optimal flavor. When cooking whole, you can get a better sear on the outside of the meat.
Cutting before you cook:
If I cut the steak into strips or cubes, I will refrigerate/marinate for 30 minutes to 2 hours.
3. Preheat your grill or griddle to med-high heat. I like to use my Pitboss flattop griddle for space and easier cleanup.

4. Cook for about 4-6 minutes per side, or until it reaches your preferred level of doneness (at least 125 degrees F internal).
Cooking before you cut:
Let the steak rest before you slice thinly against the grain. I try to slice into 2" x 1/4" slices or 1/4"-1/2" cubes.
Cutting before you cook:
I typically cut into 1/4"-1/2" cubes.
5. Warm the corn tortillas on the grill or griddle. If I cook before I cut the steak, I will warm the tortillas while the steak is resting. If I cut the steak before cooking, I will warm the tortillas first so that when the steak is done, we can serve the tacos nice and warm.
Tip: I like to warm the tortillas with a little bit of sprinkled cotija cheese on them to get a nice, salty crisp on the shell.

6. Assemble tacos by placing your carne asada on each tortilla and adding your preferred toppings.
Traditional:
Stay traditional with diced onion, fresh cilantro, salsa and fresh squeezed lime over the top.
Optional:
I like to grill equal amounts of diced onion, red bell pepper and green bell pepper. I add this mixture to my tacos and top with hot sauce, cotija cheese and Crema Mexicana.
7. Serve warm and enjoy!

RECIPE/INGREDIENTS
Prep time: 30-60 minutes
Cook time: 15 minutes
2lb Skirt or Flank Steak
2 Tbsp Kickin' Tacos Seasoning
1/4 cup olive oil
1/4 cup Soy sauce or Tamari (less sodium)
1/4 Lime juice
1 diced white onion
Fresh chopped cilantro
1 cup cotija cheese
Optional:
1 diced green bell pepper
1 diced red bell pepper
2-3 Grilled Jalapenos
Sliced Radish
Crema Mexicana
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