Ingredients
- 2 pounds flank or skirt steak, trimmed of excess fat
- 1 recipe Mojo, recipe follows
- Olive oil, for coating the grill
- Kosher salt and freshly ground black pepper
- 16 (7-inch) corn tortillas
- Shredded romaine or iceberg lettuce, for serving
- Chopped white onion, for serving
- Shredded Jack cheese, for serving
- 1/2 cup Pico de Gallo, recipe follows
- 2 limes, cut in wedges for serving
Directions
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 1 large handful fresh cilantro leaves, finely chopped
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 1/2 cup olive oil
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
Pico De Gallo:
- 4 vine-ripe tomatoes, chopped
- 1/2 medium red onion, chopped
- 2 green onions, white and green parts, sliced
- 1 Serrano chile, minced
- 1 handful fresh cilantro leaves, chopped
- 3 garlic cloves, minced
- 1 lime, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 2 cups
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By appygirl2012
Fort Bragg, CA
on January 29, 2012
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I made it exactly as written except, like I always do, added extra garlic and extra jalapeno. I couldn't find the right cut of meat so used a tri-tip roast cut in half lengthwise to kinda-sorta look like a flap steak. The Pico De Gallo awesome too. The whole recipe turned out great and everyone is saying it's better than you can get than any restaurant in this town! Compliments to the CHEF! This recipe ROCKS! Delicious! I'm going to make it this summer in the backyard when we have company. Thank you for sharing Tyler!
By BOBinPS
on January 25, 2012
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I tried the recipe as written. It was very good. But I made the following modifications:
I increased the chilis (personal preference
I added 1 tsp liquid smoke to the MOJO, marinated flap steak for 2 hours, and cooked it sous vide for 3 hrs @ 122 degrees F. I seared the meat on a really hot gas-fired grill for about 30 seconds per side, rested it, thinly sliced it and served it on tortillas with diced white onion, quesa fresca, lime and PdeG.
It was much better the second time.
By cookinmama808
on January 19, 2012
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This is a wonderful recipe.
Winnah!
Read all 159 reviews