Beef Carne Asada Tacos

Ingredients · per serving

• 1.5 limes Lime
• 3 small Corn tortillas
• to taste Black pepper
• 2 cloves Garlic
• ½ tsp Chilli powder
• 1 tbsp Olive oil
• 150 g Flank steak
• 1 tbsp Salsa
• 1 tsp Ground cumin
• 2 tbsp Orange juice
• 30 g White onion
• small handful Fresh coriander
• to taste Salt

Instructions

1. Make the marinade: in a bowl, mix the lime juice, orange juice (if using), olive oil, minced garlic, ground cumin, chilli powder, salt, and pepper.
2. Add the steak. Turn to coat completely. Marinate at least 20 min at room temp (or up to 4 hours in the fridge — better).
3. Heat a heavy frying pan or griddle pan over the highest heat for 3 min until smoking. (Cast iron is perfect.)
4. Pat the steak dry from the marinade — wet meat steams instead of charring.
5. Lay the steak in the pan. Sear for 2-3 min per side for medium-rare (it should be deep brown with a slight char). Don't move it while searing.
6. Lift onto a board. CRUCIAL: rest for 5 min before slicing — the juices redistribute, the steak stays tender.
7. Meanwhile, warm the tortillas: dry pan 20 sec per side, or directly over a gas flame for 10 sec each side (use tongs).
8. Slice the steak against the grain into thin strips (look at the meat fibres — cut at right angles).
9. Pile a few slices of beef onto each warm tortilla. Top with finely chopped white onion, fresh coriander, and a generous squeeze of lime. Optional: a teaspoon of fresh salsa.

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