Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n

Tacos Carne Asada

Active time:45 minutes

Start To Finish:2 hours, 10 minutes


Yield: 4 servings

Source: Tyler Florence

Summer, Family Favorites, Casual
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2 lb. flank or skirt steak
4 cloves garlic, minced
1 jalapeño, minced
1 large handful cilantro leaves, finely chopped
Kosher salt & freshly ground black pepper, to taste
juice of 2 limes
juice of 1 orange
2 Tbs. white vinegar
½ cup olive oil
16 7-inch corn or flour tortillas, if serving as tacos
Your favorite taco toppings—chopped tomatoes, Jack cheese, lettuce, Pico de Gallo, sour cream, onions, etc.


Carne asada is thinly sliced beef that is often served in tacos or burritos. This recipe for flank steak is delicious served in a warm tortilla with your favorite garnishes!

To make the marinade: 

Mash the garlic, jalapeño, cilantro, salt and pepper to form a paste using a mortar and pestle or bowl. Transfer the paste to a medium-sized tupperware container, then add the lime juice, orange juice, olive oil, and vinegar. Shake vigorously!

Place the flank steak in a large baking dish and coat with the marinade. Wrap the container tightly with plastic wrap and place in the refrigerator for 1-8 hours. Do not marinate overnight as the meat will begin to break down into an unpleasant consistency. 

To grill the steak:

Preheat your grill, or grill pan over a medium-high flame. You could also use a broiler if desired. Brush your grill grates or pan with a small amount of oil to prevent sticking. 

Add additional salt and pepper to the marinated steak. Grill, or broil, the steak for 7-10 minutes on each side turning just once until medium rare. Place the steak on a cutting board and allow to rest for 5 minutes.

Cut the steak in thin slices, against the grain, at a diagonal. 

Warm your tortillas, add your garnishes, and serve! 


Try this meal with a Marvelous Mojito!

Marcella would never eat this meal.  In fact, Marcella would never be in the same room as this meal.  The culprit?  Cilantro.  If you are a fellow cilantro hater, substitute Italian parsley.  You can still have the Mojito. 

Specialty Equipment:

mortar & pestle

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