Carne Asada Street Tacos

Tender and flavorful carne asada uses skirt or flank steak, both are traditionally less expensive cuts of beef. Here's one of our favorite carne asada recipes.

Ingredients:

• 1/2 cup chopped cilantro
• 1/3 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup fresh squeezed orange juice
• 2 Tbsp. fresh squeezed lime juice
• 2 Tbsp. white wine vinegar (apple cider vinegar can be used as a substitute)
• 4 cloves of garlic, minced
• 1 jalapeno pepper, seeded and minced (depending on your spice preference, you can add more or omit completely)
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried Mexican oregano
• 1 tsp. ancho chili powder (Adjust to level of spice preferred)
• 1 tsp. kosher salt
• 1/4 tsp. fresh ground pepper
• 2 lbs. flank or skirt steak (remove all excess fat before placing in marinade)

Directions:

1. Whisk all ingredients together, except for the steak. Set 1/4 cup aside and refrigerate for use later.
2. Place the steak in a large plastic bag or baking dish, and pour in the marinade, being sure to mix the steak around so the meat is completely coated and place in the fridge for 2-4 hours, but not longer than 8 hours.
3. Remove the meat from the marinade and pat dry and then drizzle olive oil on each side and season with salt and pepper. Discard the used marinade.
4. Preheat the grill to 400-500°F. Grill meat on each side for 4-8 minutes. Cooking time will vary depending on thickness.
5. You can brush some of the reserved marinade on the meat during the grilling process.
6. Remove and allow meat to set for 5 minutes before thinly slicing against the grain and serve with corn tortillas, fresh salsa, and other toppings you prefer.