Ingredients
1 ½ to 2 lbs Flank steak or skirt steak
½ cup Fresh orange juice
¼ cup Fresh lime juice
â…“ cup Soy sauce (or Worcestershire sauce)
4-5 cloves Garlic, minced
2 tbsp Olive oil
1 tbsp Ground cumin
1 tbsp Chili powder
1 tsp Dried oregano
1 tsp Salt (plus black pepper to taste)
16-20 Small corn tortillas
Toppings: Diced white onion, chopped fresh cilantro, lime wedges, salsa verde/pico de gallo
Instructions
1. Marinate: Whisk together orange juice, lime juice, soy sauce, garlic, oil, cumin, chili powder, oregano, salt, and pepper. Add steak, coat well, and refrigerate for 4-24 hours.
2. Prep: Bring steak to room temperature 30 mins before cooking. Preheat grill to high (450-500°F).
3. Grill: Pat steak completely dry. Grill over high heat for 4-6 minutes per side (to medium-rare, 130°F).
4. Rest & Slice: Let meat rest for 5-10 minutes. Slice thinly against the grain.
5. Assemble: Warm tortillas, add a pile of steak, and top with onion, cilantro, lime juice, and salsa.
Notes
Pro-Tips:
• Always pat the steak very dry before grilling; a dry surface is the secret to a great sear.
• Slicing against the grain is mandatory—it shortens the muscle fibers and ensures tender bites.
• For authentic street style, serve on small, doubled-up corn tortillas.
Variations:
• Carne Asada Bowl: Serve over cilantro-lime rice with beans, corn, and avocado instead of tortillas.
• Smoky Kick: Stir in a finely minced canned chipotle pepper in adobo to the marinade.
• Sweet & Caramelized: Add a tablespoon of honey to the marinade for extra browning on the grill.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Grill
- Cuisine: Mexican