Weeknight Carne Asada Tacos

Instructions

In a small bowl, whisk together 1/4 cup orange juice, 2 tablespoons lime juice, 2 tablespoons vegetable oil, 2 cloves minced garlic, 1 tablespoon white vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Preheat an outdoor grill to high heat, about 400 to 450 degrees Fahrenheit (about 204 to 232 degrees Celsius). Brush both sides of the 1 1/2 pound flank steak or skirt steak with the marinade mixture.

Place the steak on the grill and cook for 7 to 10 minutes on each side, until the steak reaches an internal temperature of 130 to 135 degrees Fahrenheit. Base the meat every couple of minutes until the final two minutes of grilling. Discard any remaining marinade.

Once cooked, remove the steak from the grill and let it rest for 5 to 10 minutes, then slice against the grain, before cubing into bite-sized pieces.

Prepare 1 cup chopped fresh cilantro1/2 cup diced white or red onion, 1 cup pico de gallo (if using), and any other desired toppings. Warm 12 corn tortillas.

Serve sliced carne asada in the center of a warmed tortilla. Top with cilantro, red onion, and any other desired toppings.

Main Dish