Authentic Carne Asada Tacos

This is the definitive stovetop method for restaurant-quality carne asada — deeply flavored from a citrus-and-chile marinade, aggressively seared for crust, and sliced thin against the grain for tenderness. No grill required. The technique works just as well for tacos as it does for plated meals, and the sliced steak reheats beautifully the next day.

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Ingredients

For the Steak

• 2–2½ lb flank steak
• 1 tbsp kosher salt (for final seasoning)

For the Marinade

• ⅓ cup fresh lime juice (about 3 limes)
• ⅓ cup fresh orange juice (about 1 orange)
• 2 tbsp apple cider vinegar
• ¼ cup avocado oil
• 2 tbsp soy sauce
• 1 tbsp kosher salt
• 6 garlic cloves, smashed
• 1–2 jalapeños or serranos, sliced (seeds in for heat, out for mild)
• ½ cup fresh cilantro, finely chopped (stems included)
• 1½ tsp ground cumin
• 1½ tsp smoked paprika
• 2 tsp dried Mexican oregano
• 1½ tsp freshly ground black pepper
• 1 tbsp honey or agave

For Cooking

• 2 tbsp avocado oil

For Serving

• Corn tortillas
• Diced white onion
• Fresh cilantro, chopped
• Lime wedges
• Salsa roja or verde
• Charred green onions and jalapeños (optional)

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The Marinade

Combine the lime juice, orange juice, vinegar, avocado oil, soy sauce, and salt in a large bowl or zip-top bag. Add the smashed garlic, sliced chiles, and cilantro. Stir in the cumin, smoked paprika, oregano, black pepper, and honey until everything is well combined.

Add the flank steak to the marinade, ensuring it's fully submerged. Press out excess air if using a bag. Refrigerate for 4–8 hours — this window is critical. Less than 4 hours and the flavors won't penetrate. More than 12 hours and the acid will break down the surface texture into mush.

Flip the steak halfway through marinating for even absorption.

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Preparing to Cook

Remove the steak from the marinade and let the excess liquid drip off. Discard the marinade — it's done its job and cannot be reused safely.

Pat the steak extremely dry with paper towels. This step is non-negotiable. Any surface moisture will steam instead of sear, and you'll end up with gray meat instead of a caramelized crust.

Let the steak rest at room temperature for 20–30 minutes. A cold steak hitting a hot pan cooks unevenly — warm edges and a raw center.

Just before cooking, season both sides with a light sprinkle of kosher salt. The marinade seasoned the interior; this ensures a well-seasoned crust.

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The Sear

Heat a heavy skillet — cast iron or a quality stainless pan — over medium-high to high heat for 3–4 minutes. You want the pan screaming hot.

Add 1–2 tablespoons of avocado oil and tilt to coat. The oil should shimmer immediately. Light wisps of smoke are fine; billowing smoke means you've gone too far.

If your flank steak is large, cut it into 2–3 pieces so each can lay flat without crowding. Overcrowding drops the pan temperature and causes steaming.

Lay the steak away from you in the pan. Do not move it for 2½–3 minutes. You are building crust — moving it early prevents proper browning.

Flip with tongs and sear the second side for another 2½–3 minutes. Use the tongs to press the edges into the pan for 10–20 seconds each to brown them as well.

Check the internal temperature at the thickest point:

• 127–130°F — Medium-rare (recommended)
• 133–135°F — Medium

If you haven't hit your target after searing, reduce the heat to medium and cook in 30-second increments, flipping each time, until you reach the desired temperature. Do not exceed 140°F — flank becomes noticeably tough above that point.

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Resting

Transfer the steak to a cutting board. Rest uncovered for 8–10 minutes.

This is not optional. Resting allows the juices to redistribute throughout the meat. Cut too soon and those juices run out onto the board, leaving you with dry, disappointing steak.

Save any juices that collect on the board — they're pure flavor and can be spooned over the sliced meat or saved for reheating.

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Slicing Against the Grain

How you slice flank steak accounts for the majority of its perceived tenderness. This step is non-negotiable.

Identify the grain — the long, visible muscle fibers running across the steak. Position the steak so these lines run left to right in front of you.

Slice perpendicular to the grain, not parallel. Each cut should sever the fibers, not run alongside them. This shortens the muscle fibers and makes each bite tender instead of chewy.

Cut thin — about ⅛ to ¼ inch thick — at a slight angle (bias cut) for a broader surface area and better mouthfeel.

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Assembly

Warm corn tortillas directly over a gas flame or on a dry comal until pliable and lightly charred. Stack them in a towel-lined basket to stay warm and supple.

Fill each tortilla with sliced carne asada. Top with diced white onion, fresh cilantro, and a squeeze of lime. Add salsa to taste.

For the full taquería experience, serve with charred whole green onions (cebollitas) and blistered jalapeños on the side.

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Reheating

If serving the next day, store the sliced steak in a shallow container with any collected juices and a splash of beef broth. Cover tightly and refrigerate.

For tender reheating: Add the steak to a skillet with 1–2 tablespoons of water or broth. Cover and warm on low heat for 2–3 minutes until just heated through.

For crispy edges: Heat a skillet over medium-high with a small amount of oil. Toss the steak slices quickly for 15–30 seconds — just enough to re-crisp the edges without cooking further.

Avoid the microwave. It makes flank steak tough and rubbery.

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Notes

The marinade time is a precision window. Four to eight hours is ideal — fully flavored with tender texture. Beyond twelve hours, the citrus acid breaks down the surface into an unpleasant mush.

Soy sauce in the marinade isn't traditional, but it's a proven umami amplifier that deepens the meat's savoriness without making it taste Asian. A teaspoon of fish sauce does the same thing even more aggressively.

The honey or agave balances the citrus acidity and promotes better browning during the sear. Don't skip it.

Flank steak has a clear, obvious grain. If you slice with the grain instead of against it, no amount of marinating or resting will save you from chewy meat.

Temperature discipline matters. Pull the steak at 127–130°F for medium-rare. Carryover cooking will add another 3–5 degrees during the rest.

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Variations

Skirt steak: Works beautifully with the same marinade. Sear for slightly less time (2 minutes per side) due to its thinner profile.

Grilled version: Prepare identically through marinating and drying. Grill over high direct heat for 3–4 minutes per side. The char from open flame adds another dimension.

Burrito or bowl: Slice the steak slightly thicker and serve over rice with black beans, guacamole, pico de gallo, and crema.

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History

Carne asada — literally "grilled meat" — is the foundation of Northern Mexican street food. In Sonora, Chihuahua, and across the border in Texas and California, thin-sliced grilled beef in a warm tortilla is the baseline against which all other tacos are measured.

The hallmark is simplicity and heat — a citrus-bright marinade, an aggressive sear, and razor-thin slices against the grain. The technique is forgiving, but the details separate good from transcendent.