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In a bowl or resealable bag, combine orange juice, lime juice, soy sauce, chopped cilantro, minced garlic, minced jalapeno (if using), cumin, and black pepper. Whisk to combine.

Place the flank steak in the marinade, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Preheat your grill or a cast-iron skillet to medium-high heat.

Remove the steak from the marinade, discarding the excess marinade. Grill or sear the steak for 4-6 minutes per side for medium-rare, or until desired doneness is reached.

Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes before thinly slicing against the grain.

While the steak rests, warm the corn tortillas on the grill, in a dry skillet, or briefly in the microwave until pliable.

Assemble the tacos by filling each warm tortilla with sliced carne asada, then topping with chopped white onion and fresh cilantro. Serve immediately with lime wedges on the side.


In a bowl or resealable bag, combine orange juice, lime juice, soy sauce, chopped cilantro, minced garlic, minced jalapeno (if using), cumin, and black pepper. Whisk to combine.

Place the flank steak in the marinade, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Preheat your grill or a cast-iron skillet to medium-high heat.

Remove the steak from the marinade, discarding the excess marinade. Grill or sear the steak for 4-6 minutes per side for medium-rare, or until desired doneness is reached.

Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes before thinly slicing against the grain.

While the steak rests, warm the corn tortillas on the grill, in a dry skillet, or briefly in the microwave until pliable.

Assemble the tacos by filling each warm tortilla with sliced carne asada, then topping with chopped white onion and fresh cilantro. Serve immediately with lime wedges on the side.
