These carne asada tacos are marinated, grilled, sliced, and served in tortillas with cotija cheese and charred onion relish. Make extra...they're addictive!
- 3 lbs marinated flank steak (2 - 1 1/2 lb steaks) (recipe follows)
- 12 soft corn (or flour) tortillas (7 inch)
- 1 1/2 cups cotija cheese, crumbled (crumbled feta or ricotta salata could be substituted)
- charred onion relish (recipe follows)
- Lime wedges and chopped cilantro for serving
- 5 cloves garlic, minced
- 1/2 cup cilantro, stems and leaves, chopped
- 1 medium jalapeno pepper, seeds removed, chopped
- 1/2 cup onion, chopped
- 1 tsp cumin
- 2 tsp sugar
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 1/2 cup Mexican beer
- 1/2 cup extra-virgin olive oil
- 2 tsp Kosher salt
- 1 tsp freshly ground black pepper
- Additional salt and pepper for seasoning steak before grilling
- 2 large onions (I like Spanish onions), peeled and sliced into thick rounds
- 1/3 cup extra virgin olive oil, divided
- 1 cup cilantro, stems and leaves, coarsely chopped
- 1/4 cup lime juice
- Zest of one lime
- Salt and pepper to taste
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Combine all ingredients for marinade in a bowl and whisk well to combine.
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Place flank steak in a large ziploc bag and pour marinade over steak. Seal bag and turn several times until steak is well coated.
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Refrigerate steak a minimum of three hours or overnight.
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Remove steak from marinade and season liberally on both sides with salt and pepper. Grill over high heat for about 5 minutes per side.
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Rest the steak, covered with foil, for at least five minutes to allow the juices to redistribute before slicing.
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While you're grilling the steak, brush the onion slices with the olive oil and season with salt and pepper.
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Grill about 3-5 minutes per side or until slightly charred, being careful as you flip them so they don't fall through the grates. Remove to a plate.
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Combine charred onions, remaining olive oil, and the rest of the relish ingredients in a food processor and pulse until all ingredients are blended. I like mine with a good bit of texture like pickle relish, not very saucy or smooth.
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Slice the rested steak thinly, against the grain, to serve.
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Reduce the heat on the grill to medium and grill the tortillas until warmed through and charred slightly (to your liking).
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To serve: top each tortilla with a couple slices of steak, a sprinkling of cheese, chopped cilantro, onion relish, and a squirt of lime juice. Serve with lime wedges if desired.
- Marinate the steak for at least 3 hours (but overnight is even better for maximum flavor).
- Grill the steak over high heat so you get that tasty char on the outside.
- Don't skip resting the steak before slicing. This allows the juices to redistribute and not run all over the cutting board.
- Be careful when you turn the onion slices on the grill. I use a large flat spatula so they don't slip into the grates.
- Don't over-process the relish, it's good with a bit of texture to it.
- Throw the tortillas on the grill to warm through. And those grill marks!!