Carne Asada Street Tacos

Steps

1. 1

   Add the cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, coriander, black pepper, and cayenne pepper to a small bag or sealable container. Shake or whisk to combine, then set the spice mix aside.

2. 2

   Add the soy sauce, orange juice, lime juice, olive oil, brown sugar, and liquid smoke to a large freezer bag. Whisk or massage the bag to combine the marinade.

3. 3

   Add 3 tablespoons of the spice mix to the marinade and whisk or massage again until evenly incorporated.

4. 4

   Add the pounded flank steak to the bag. Press out excess air, seal the bag, and turn it several times so the marinade coats the steak evenly. Refrigerate for 4–12 hours; longer marinating gives the best flavor.

   Start 12-hour timer
5. 5

   While the steak marinates, prepare the pico de gallo and any other toppings except the guacamole. Cover and refrigerate them until needed.

6. 6

   When ready to cook, combine the remaining spice mix with 2 tablespoons olive oil in a small bowl to make a wet spice rub.

7. 7

   Discard the marinade and pat the steaks thoroughly dry with paper towels. Rub the wet spice mixture evenly over all sides of the steak. Let the steak rest at room temperature for 30 minutes.

   Start 30-minute timer
8. 8

   Grease and preheat an outdoor grill or indoor grill pan over high heat. Place the steak on the grill, then reduce the heat to medium-high.

9. 9

   Grill the steak for 5–6 minutes per side, turning once, for medium doneness. The recommended internal temperature is 145°F (63 °C) / 63°C (145 °F). For medium-well, continue cooking over indirect heat for an additional 5–10 minutes per side depending on thickness. For rare steak, use high heat so the exterior chars before the interior overcooks.

   Start 6-minute timer
10. 10

    Transfer the steak to a cutting board and let it rest for 10 minutes so the juices redistribute.

    Start 10-minute timer
11. 11

    Chop the rested steak into small, bite-sized pieces.

12. 12

    Warm the corn tortillas in the microwave or a skillet, or char them briefly on the grill or directly over an open gas-stove flame. Turn with tongs as needed; keep them warm and pliable rather than brittle.

13. 13

    Mash the avocados in a medium bowl to your preferred consistency.

14. 14

    Fold the tomato, jalapeno, red onion, garlic, cilantro, lime juice, cumin, salt, and black pepper into the mashed avocado. Taste and adjust with additional lime juice or salt as needed.

15. 15

    Serve the guacamole immediately, or press plastic wrap directly against its surface and refrigerate until serving to help prevent browning.

16. 16

    Assemble the tacos by layering each warm tortilla with chopped carne asada, pico de gallo, guacamole, sour cream, and Cotija cheese. Serve with optional lime wedges, salsa, and hot sauce.