Carne Asada

Quick Info

Prep: 15m | Cook: 10m | Servings: 4-6

🛒 Ingredients

Steak & Marinade

• 1.5–2 lbs flank steak or skirt steak
• 1 1/2 cups orange juice
• Juice of 2 limes
• 2 tbsp Maggi seasoning
• 2 oz bourbon
• Carne Asada seasoning (e.g., Leary’s)
• Tequila Lime seasoning (e.g., Kinder’s)
• Adobo seasoning (e.g., El Mexicano)

For Tacos & Serving

• Yellow corn or flour tortillas
• Oaxaca cheese, shredded
• Creamy guacamole
• Fresh cilantro, chopped
• White or red onions, diced
• Cotija cheese, crumbled
• Fresh lime wedges

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🍳 Equipment

• Outdoor grill, flat-top griddle, or cast iron skillet
• Ziplock bag / Marinade dish
• Tongs
• Chef’s knife & cutting board

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📋 Instructions

1. Whisk orange juice, lime juice, Maggi seasoning, bourbon, and dry seasonings together in a dish or bag. Add steak and marinate refrigerated for at least 2 hours.
2. Preheat grill or cast iron to high heat.
3. Grill steak for about 3 minutes per side (adjusting for thickness) until nicely charred on the outside and medium-rare inside. Rest for 5–10 minutes, then slice against the grain and chop into bite-sized pieces.
4. Melt mounds of Oaxaca cheese directly on a hot griddle or skillet and lay tortillas on top until cheese adheres and crisps.
5. Flip tortillas and build tacos: top melted cheese with chopped carne asada, creamy guacamole, diced onions, cilantro, and crumbled cotija cheese. Squeeze with fresh lime and serve.

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💡 Notes & Variations

• Cutting across the grain is crucial for tender flank or skirt steak.

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