Carne Asada Street Tacos

These street tacos are simple and savory. No reason to hide under a ton of toppings. They go well with refried beans and Mexican rice.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 lb flank steak
• 6 street taco tortillas

Marinade

• ½ cup lemon juice
• ¼ cup olive oil
• ¼ cup Worcestershire sauce
• ½ bunch cilantro
• ½ small onion (diced)
• 2 cloves garlic (smashed)
• 1 Tbs salt
• 1 Tbs black pepper
• 1 Tbs cumin
• 2 tsp oregano
• 1 tsp coriander

Suggested toppings

• Cilantro leaves
• Finely sliced radish
• Finely sliced red onion
• Queso fresco
• Fast Restaurant Style Salsa

Directions

1. Mix marinade ingredients in a container just big enough to hold the meat.
2. Submerge meat in marinade for 6 to 8 hours, stirring if necessary so that all meat has been in the marinade.
3. Heat a grill pan or iron skillet to medium heat.
4. Wipe off excess marinade and add steak to the pan. Cook 3 to 5 minutes per side or until internal temperature is 130°F. This is a rare temperature, but the steak will get chewy if it is cooked any longer.
5. Let rest 5 minutes. Cut steak across the grain on the bias.
6. These are street tacos, so fill sparingly with meat and toppings.

Notes

• Marinate 6–8 hours: Give the flank time to soak up flavor and tenderize.
• Cook to 130°F: Flank turns chewy past rare, so keep it on the rare side.
• Slice against the grain: Rest 5 minutes, then cut across the grain on the bias.
• Fill sparingly: These are street tacos—a little meat and a few toppings is the point.
• Warm the tortillas: A quick warm-up makes them pliable and more flavorful.

Why This Works

• Acidic marinade: Lemon juice and Worcestershire tenderize the flank and season it deeply.
• Against the grain: Cutting across the muscle fibers shortens them for a tender bite.
• Hot, quick sear: High heat browns the outside while keeping the interior juicy and rare.
• Rest before slicing: A short rest keeps the juices in the meat instead of on the board.