Marinade
- 1 ½ – 2 pounds flank steak pounded to an even thin thickness
- 1/4 cup reduced sodium soy sauce
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon liquid smoke
Spice Mix
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 tsp EACH smoked paprika, chili powder
- 1 tsp EACH salt, onion powder, ground coriander
- 1/2 tsp EACH pepper, cayenne pepper
For Serving (your favs below)
- 10-12 corn tortillas (like La Tortilla Factory)
- 1 recipe pico de gallo recommended
- Guacamole recipe to follow
- Cotija cheese
- sour cream
- Homemade Salsa
- hot sauce
- Recipe Grilled Pineapple Salsa optional
- Recipe Mexican Street Fries optional
Guacamole
- 4 medium ripe avocados peeled and pitted
- 1 Roma tomato seeded, chopped
- 1 jalapeno seeded, deveined, diced more or less to taste
- 1/4 cup finely diced red onion rinsed, drained, patted dry
- 2 garlic cloves minced
- 3 tablespoons finely chopped cilantro
- 3-4 tablespoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt plus more to taste
- pepper to taste
-
Add Spice Mix seasonings to a small bag or sealable container; whisk and set aside.
-
Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
-
While steak is marinating, prepare pico de gallo and other toppings aside from guacamole and refrigerate.
-
When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.
-
Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. I use this time to make guacamole (recipe to follow).
-
Grease and preheat outdoor grill or indoor grill pan to high heat. Add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, turning once, for medium (recommended 145 degrees F). For medium- well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.
-
Remove steak and let rest 10 minutes before chopping into small pieces.
-
Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).
-
Assemble Street Tacos by layering warmed corn tortillas with carne asada steak, pico de gallo, guacamole, sour cream and cotija. Serve with optional lime wedges and hot sauce.
GUACAMOLE
-
Mash avocados in a medium bowl to desired consistency. Fold in all remaining ingredients. Taste and add additional lime juice or salt to taste.
-
Serve immediately or cover with plastic wrap (press the plastic so it is touching the top of the guacamole to prevent browning) and refrigerate until ready to serve.
Carlsbad Cravings