Carne Asada Tacos
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
If there’s one thing I love eating, it’s flank steak! Although I don’t eat beef often, when I do, I like to do marinate it. Since citrus is in peak season, I figured the time was right to whip up dinnertime tacos featuring citrus-marinated flank steak.
![Heinen's Flank Steak](https://www.heinens.com/content/uploads/2021/02/Carne-Asada-Tacos_Flank-Steak_680x450.jpg)
This dish is all about the meat! Carne Asada, in Mexican cooking, is beef that is marinated and grilled. Traditionally, it is sliced in thin strips and served as a main course or used as a filling for tacos and burritos.
![Carne Asada Tacos](https://www.heinens.com/content/uploads/2021/02/Carne-Asada-Tacos_600x700_2.jpg)
For this recipe, I created a citrus marinade with a little spice to really tenderize the flank steak. Heinen’s flank steak selection is some of the best I have seen locally, and there are so many sizes to choose from!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
![Carne Asada Tacos](https://www.heinens.com/content/uploads/2021/02/Carne-Asada-Tacos_800x550.jpg)
Carne Asada Tacos
- Cook time:
- 10min
- Prep time:
- 25min
- Total time:
- 35min
- Servings:
- 6
Ingredients
For the Tacos
- Heinen's flank steak
- Corn tortillas
For the Citrus Marinade
- 1/3 cup fresh-squeezed grapefruit or orange juice
- 2 Tbsp. honey
- 1 tsp. red pepper flakes
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tsp. minced garlic
- 1 jalapeno, seeded and minced
- Juice of 1 lime
- Palm full of whole black peppercorns
For the Pico de Gallo
- 1 small red onion, diced
- 2 avocados, diced
- 1/2 cup cilantro, chopped
- Juice of 2 limes
- 1/3 cup olive oil
- 1/2 cup mango, chopped
- 1 large tomato, diced
- 3 green onion stalks, chopped
Toppings
- Red cabbage, sliced thin
- Queso fresco cheese, crumbled
- Lime wedges
Instructions
- Combine all of the marinade ingredients and flank steak in a large Ziploc bag. Marinade for 6-8 hours or overnight.
- Light the grill or grill pan to medium. When it’s hot, add the steak. Grill each side for 8-10 minutes depending on your preference for doneness.
- While the steak is grilling, chop the ingredients for the pico de gallo. Mix all ingredients together and set aside.
- Once the meat is done cooking, remove from the grill and let it sit for 15-20 minutes to continue cooking internally and lock in the juices.
- Slice the steak into thin strips. I recommend cutting the steak in half first so that the strips aren’t too long.
- Construct the tacos! If you like, grill the corn tortillas. I find that the warmth and softness helps hold in the the taco filling.
- Place the sliced beef into the grilled tortilla and top with the pico de gallo, cabbage and cheese. Add a squeeze of fresh lime juice for extra flavor.