• Richard Costes

Carne Asada Tacos

(Cooking for 4 - adjust accordingly)


If you are one of those people for whom cilantro tastes like soap this recipe is not for you.

I cooked this on a grill turned up to high - it cooked it fast and quick. Quicker than I thought it would, actually, I would have taken it off about a minute or two earlier - but I was distracted and not paying attention like I should have. Every grill is different, so cooking times may vary.




  • 2 limes (juiced)

  • 4 cloves of garlic (crushed)

  • 1/2 cup of orange juice

  • 1 cup of cilantro (chopped)

  • salt and pepper

  • 1/4 cup of vegetable oil

  • 1 jalapeno (minced)

  • 2 tbsp white vinegar

  • 2 pounds of flank steak


  • Cotija Cheese

  • Onion (finely diced)

  • Cillantro (chopped)

  • Flour or corn tortillas (I prefer corn)

  • Limes



Ideally you want to marinate this for a day so the steak absorbs as much flavor as possible.


  1. In a large resealable bag - combine all the ingredients and then add in the steak.

  2. Make sure the marinade is covering the entire steak and then put it in the fridge for at least an hour - but up to a day.

  3. Heat a grill to high

  4. Remove steak from the marinade and grill it. Be careful adding the steak to the grill - because of the oil - it -will- flare up

  5. Cook the steak for 5-7 minutes on each side.

  6. Once it is cooked, removed from heat and let it rest for about ten minutes

  7. Slice against the grain


  1. Warm up the tortillas on a pan

  2. Assemble the taco: steak first, then onions, then cilantro, then cotija cheese. Squeeze a bit of lime onto it if you want

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