If you are looking for a crowd-pleasing dinner with serious flavour, carne asada tacos are hard to beat. To celebrate Cinco de Mayo, chef Cindy Flores is serving up a smoky, citrus-marinated steak that is grilled to perfection, then sliced and piled into warm tortillas with fresh, vibrant toppings.
The hero is the marinade, combining orange and lemon juice with beer, soy and spices to tenderise the meat and build layers of bold, punchy flavour before it even hits the grill. Know the news with the 7NEWS app: Download today. Once charred and rested, the steak is sliced against the grain for maximum tenderness, then served taco-style with salsas, lime and coriander for a fresh, zesty finish.
Ingredients
For the Carne Asada
- 2 kg skirt steak or hanger steak
- Juice of 2 oranges
- Juice of 2 lemons
- 1 can (375 ml) beer
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 2 brown onions, sliced
- 1 tbsp garlic powder
- Black pepper, to taste
To Serve
- Corn tortillas
- Quesadillas (plain, grilled)
- Avocado Pico de Gallo
- Fresh Roasted Salsa
- Bullfight Jalapenos
- Refried Chorizo Beans
- Lime wedges
- Fresh coriander
Method
Be the first to know: Add 7NEWS as your preferred news source on Google. Combine the orange juice, lemon juice, beer, soy sauce, Worcestershire sauce, sliced onions, garlic powder, and black pepper in a large bowl or zip-lock bag. Mix well. Add the steak and make sure every surface is fully coated. Cover and refrigerate for a minimum of 3 hours. Overnight is even better. The longer it sits, the deeper the flavour goes.
When ready to cook, remove the steak from the marinade and pat it dry. Reserve the onions, you will need them for the Bullfight Jalapenos. Get your BBQ or cast iron pan screaming hot. Charcoal is always the winner for flavour, but a good cast iron at home gets you there too. No oil needed as the marinade has done the work. Place the steak on the grill and do not touch it. Sear the first side until you see moisture droplets forming on the top surface. That is your cue to flip. Flip once and cook the second side for 8 to 10 minutes, depending on thickness. Target an internal temperature of 60 to 63 degrees C for a perfect medium. Use a meat thermometer.
Rest the meat before slicing. The rule: 1 minute of rest per 100 g of meat, or 5 minutes per 3.5 cm of thickness. This step is non-negotiable as it keeps all those beautiful juices inside. Always slice against the grain. Skirt and hanger steak have a very visible grain. Cutting against it gives you tender, bite-sized pieces. Cut with the grain and it will be tough.
Grill plain quesadillas until golden and melted. Warm corn tortillas directly on the grill or in a dry pan. Lay everything out on the table so everyone can build their own taco. Set up the full salsa bar with Avocado Pico de Gallo, Fresh Roasted Salsa, Bullfight Jalapenos, Refried Chorizo Beans, lime wedges, and fresh coriander. Let your guests go wild. Stream free on.
