American · Dinner
Carne Asada Tacos
Beef flank steak marinated in lime, garlic, cilantro, and cumin, grilled over high heat, then sliced against the grain and folded into warm corn tortillas. Topped with diced white onion, fresh cilantro, and a squeeze of lime. Naturally gluten-free through corn tortillas and a citrus marinade.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
557Calories
47.4gProtein
28.1gFat
34.5gCarbs
1.9gSugar
5.4gFiber
693mgSodium
130mgChol
9.5gSat Fat
658mgPotassium
42mgCalcium
2.8mgIron
1.1mcgVitamin B12
18.2mgVitamin C
Goes well with
Tamarind Agua Fresca
local
Mexican Lager with Lime
international
gluten-free
egg-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Whisk lime juice, minced garlic, olive oil, cumin, salt, pepper, and half the cilantro into a marinade in a shallow dish.
2
Marinate
Submerge the flank steak, cover, and chill for 2 hours.
3
Sear
Grill the steak over high heat 3 to 4 minutes per side until a dark crust forms and the center reaches medium-rare.
4
Toast
Warm the corn tortillas on the grill grate over medium heat 20 seconds per side until pliable and lightly charred.
5
Rest
Let the steak rest 5 minutes before slicing.
6
Plate
Slice steak thinly against the grain, divide across tortillas, top with white onion and remaining cilantro, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g beef flank steak
- 66 corn tortillas
- 4 tbsp4 tbsp lime juice
- 4 cloves4 cloves garlic
- 24g24g cilantro
- 80g80g white onion
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 lime wedge, for serving
