These carne asada tacos are a taco lover’s dream. The beef is irresistibly tender and the flavors are scrumptious. This carne asada taco recipe will make you almost famous.
2–3 lbs skirt or flank steak, roughly trimmed
1/4 cup regular strength soy sauce (or Tamari, for gluten-free*)
6 cloves garlic, minced
3 TB freshly squeezed lime juice
2 TB olive or canola oil
1 TB sugar
2 tsp ground cumin
2 tsp onion powder
2 tsp ancho chili powder
2 kiwi fruits, peeled and mashed
Your choice of taco shells
Toppings: Pico De Gallo, sliced avocado, lime wedges, chopped cilantro, Tapatio hot sauce
In a 9×13 pan or large dish, add the soy sauce, garlic, lime juice, oil, sugar, cumin, onion powder, and chili powder. Use hand whisk to incorporate well. Set aside.
Using paper towels, dab off all excess moisture from beef. Use fork to poke holes throughout beef. Place beef in the pan with marinade. Evenly coat beef on all sides, ensuring every bit of beef is well coated (if you have two steaks, ensure even coating on both.) Cover with cling wrap. Chill 3-9 hours.
During the last 30 minutes of marinade time, evenly press mashed kiwi onto all sides of beef, making sure every part of the beef has a bit of kiwi on it. Cover and chill no more than 30 minutes max.
Oil the grill and heat on high until smoking hot. Grill steak just until both sides are nicely charred and browned, and interior is medium rare. Cook time will vary, depending on thickness of steaks. Usually, once the exterior is nicely charred, skirt/flank steaks should be done, as they are thinner cuts.
Transfer steak to cutting board and let it rest for 5-10 minutes, without slicing. Then, slice very thinly against the grain (perpendicular to the grain) and serve with your choice of taco shells. Garnish with your choice of toppings.
If using gluten-free Tamari soy sauce, feel free to add a pinch or two of kosher salt to your marinade, as Tamari is less salty than regular soy sauce.
Keywords: carne asada tacos